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CHINESE BARBECUED BABY BACK RIBS
2 tb Sugar
1 tb rice wine
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ts Salt optional
1/2 c Ketchup
3 lb Pork back finger ribs cut 1 inch wide by 3 inch long
Place ribs in non-reactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, wine, hoisin sauce, garlic, salt (if desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and shake to coat ribs thoroughly with marinade. Place in refrigerator and marinate for 4 hours or longer. Shake once or twice while marinating to coat again.
To avoid mess, cover cookie sheet with aluminum foil. Take ribs from refrigerator and shake to coat again. Place ribs on their sides on cookie sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burning.
Alternate: Barbecued Lamb or Veal Spare Ribs
2 racks lamb or veal spare ribs -- well trimmed
3 tablespoons soy sauce
2 tablespoons rice wine
5 tablespoons hoisin sauce
1/4 teaspoon five spice powder
1 tablespoon honey
Cut partway down between ribs. Marinate 1-6 hours in mixture of the other ingredients. Place on rack in a pan with water in the bottom. Bake at 350F, about 50 min., turning and basting halfway through. Remove liquid from pan and raise temperature to 450F Bake 15 minutes, or till well browned. Cut in pieces and serve.
Barbeque Sauce
1/2 c Ketchup
1/2 c Corn syrup
1/4 c Soy sauce
2 ea Garlic, cloves
1/2 t Anise seed
1/2 t Cinnamon, ground
1/4 t Pepper
1/8 t Cloves, ground
Mix thoroughly and allow flavors to blend for at least one hour. 16 servings |
