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Chinese Glazed Spare Ribs

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Linda Anusasananan, Level 7
Linda Anusasananan
These ribs are sweet and savory, and easy to make. The ribs are marinated in a delicious Hoisin-based sauce, which also acts as a final glaze to give the ribs a sweet shiny finish. Hoisin sauce, which is made from ground fermented soy beans, sugar, and spices, imbues the marinade with a savory depth of flavor and the soy sauce and honey in the marinade add sweet and salty accents. Allow at least 2 hours, or better yet overnight, for the meat to soak up the flavors. Watch all of Linda's Grokker Premium videos for delicious recipes made in the style of the Hakka people of China.

Cooking Recipe

1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
3/4 tsp Chinese five-spice powder
1 tbsp minced garlic
1 tbsp minced fresh ginger
1/4 tsp cayenne pepper
1 tbsp vegetable oil
1 rack baby back pork spareribs (2 to 3 lb.)

Make sure you have: Roasting pan and roasting rack

1. In a bowl, mix the hoisin sauce, soy sauce, honey, five-spice, garlic, ginger, cayenne pepper, and oil.

2. If desired, cut between the bones of the ribs to make 2 or 3 shorter sections. In a large bowl or heavy-duty plastic bag, coat ribs with half of the marinade. Reserve the remaining marinade for the final glaze. Cover and chill the ribs and reserved marinade at least 2 hours.

3. Preheat oven to 400° F (375° for convection oven). Set a rack over a foil-lined 12- by 15-inch or larger broiler or baking pan. Spray rack with nonstick spray. Place the ribs, meaty-side down, on rack. Brush with some of the reserved marinade. Roast until top is browned, about 20 minutes. Turnover and brush generously with the remaining reserved marinade. Roast until the ribs are browned and glazed, about 20 minutes longer. If the ribs start to char, reduce heat slightly or cover dark spots with foil. To serve, cut between the bones.

Tips: A few brands of hoisin sauce are very thick, almost paste-like. If so, thin the sauce first with a few tablespoons of Chinese rice wine (shaoxing) or dry sherry, until it has the consistency of a medium-thick sauce that flows slightly, similar to catsup.

Chinese Glazed Spare Ribs


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