Name: Chinese Take-Out Barbecued Spareribs
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 serving(s)
Ingredients: 1/4 cup soy sauce; 1/4 cup hoisin sauce; 3 tablespoons honey; 2 tablespoons rice vinegar; 3 garlic cloves, minced; 1 (1 inch) knob fresh ginger, peeled and minced; 4 lbs pork spareribs, trimmed of excess fat; plum sauce, for serving

Recipe by TxGriffLover

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As children, we loved the buffets often served on the weekends at our favorite Chinese restaurants. Not only was the selection vast, but one could munch on as many crispy pork spareribs as desired. At the time we loved their bright red color but these days we choose to leave out the red dye #5. Our marinade for spareribs is sweet and salty. It's a mixture of soy sauce, honey, rice vinegar, and hoisin. Hoisin is China's take on barbecue sauce, which probably explains why Americans enjoy this dish so much. From the Take-Out Menu Cookbook.

Ready In:: 5hrs 30mins
Serves:
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Nutrition Information

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ingredients

¹⁄₄ cup soy sauce
¹⁄₄ cup hoisin sauce
3 tablespoons honey
2 tablespoons rice vinegar
3 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
4 lbs pork spareribs, trimmed of excess fat
plum sauce, for serving

directions

Combine the soy sauce, hoisin, honey, rice vinegar, garlic and ginger in a large zip-top bag.
Place the spareribs in the bag, and shake to coat.
Let the ribs marinate in the refrigerator overnight, or for 3 hours at room temperature.
Preheat the oven to 375º.
Place a rack in a roasting pan, and fill the pan with 1 inch of water. Set the ribs on the rack and roast for 45 minutes, turning and basting frequently with the marinade. Raise the oven temperature to 450º and continue to roast for another 15 minutes.
Remove the ribs from the oven and cool until they can be handled. Cut into individual ribs and brush on more marinade. Return to the oven for another 15 minutes until they are crispy and brown.
Serve hot or room temperature with plum sauce.
Make ahead: These ribs can be made up to 8 hours ahead and refrigerated. Reheat at 300º for 10 minutes.

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RECIPE MADE WITH LOVE BY

@TxGriffLover

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@TxGriffLover

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"As children, we loved the buffets often served on the weekends at our favorite Chinese restaurants. Not only was the selection vast, but one could munch on as many crispy pork spareribs as desired. At the time we loved their bright red color but these days we choose to leave out the red dye #5. Our marinade for spareribs is sweet and salty. It's a mixture of soy sauce, honey, rice vinegar, and hoisin. Hoisin is China's take on barbecue sauce, which probably explains why Americans enjoy this dish so much. From the Take-Out Menu Cookbook."

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creation by TxGriffLover

8/8/2008

As children, we loved the buffets often served on the weekends at our favorite Chinese restaurants. Not only was the selection vast, but one could munch on as many crispy pork spareribs as desired. At the time we loved their bright red color but these days we choose to leave out the red dye #5. Our marinade for spareribs is sweet and salty. It's a mixture of soy sauce, honey, rice vinegar, and hoisin. Hoisin is China's take on barbecue sauce, which probably explains why Americans enjoy this dish so much. From the Take-Out Menu Cookbook.