Hoisin Barbecued Spareribs

Submitted by Leslie in Texas

"This recipe comes from the RSVP section of a June 1987 Bon Appetit. It was requested from Yum Cha Dim Sum Cafe & Market in Los Angeles. The thick sweet and spicy glaze perfectly compliments the crisp yet succulent pork. A mild smoking occurs as the rib drippings moisten a layer of tea leaves during the final cooking- one of the secrets to this exceptional dish, Start these the day before you want to serve them. Marinating time is not included in prep time."

 

• Ready In: 1hr 15mins
• Ingredients: 20
• Serves: 6-8

ingredients

• 3 1⁄4 lbs pork spareribs (baby back)
• 1⁄4 cup honey, plus
• 1 teaspoon honey
• 1⁄4 cup hoisin sauce
• 1⁄4 cup soy sauce
• 1 tablespoon catsup, plus
• 1 teaspoon catsup
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 1⁄2 teaspoons ground bean sauce
• 1⁄4 teaspoon hot pepper sauce
• 1⁄4 teaspoon liquid smoke flavoring
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon ground pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄2 cup black tea leaves
• 1⁄4 cup firmly packed brown sugar
• 2 tablespoons five-spice powder

directions

1. Using sharp knife, cut halfway down between each rib to separate slightly.
2. Score undersides of ribs with knife.
3. Transfer to large baking pan.
4. MIx next 9 ingredients (honey through liquid smoke) in bowl.
5. Blend next 5 ingredients (white pepper to garlic powder) in another bowl.
6. Gradually whisk spices into honey mixture to blend.
7. Pour over ribs, turning to coat.
8. Cover and refrigerate overnight , turning over occasionally.
9. Preheat oven to 375°F.
10. Drain ribs, reserving marinade.
11. Set rack in large roasting pan and arrange ribs on rack.
12. Bake until well browned, turning ribs twice and basting with some of marinade every 10 minutes, about 45 minutes;remove from oven.
13. Increase oven temperature to 500°F.
14. Remove rack with ribs from pan.
15. Combine tea leaves, brown sugar and five-spice powder and sprinkle over bottom of roasting pan.
16. Set rack with ribs over tea mixture.
17. Continue baking until ribs are crisp, about 5 minutes.
18. Cut into individual ribs, brush with remaining marinade and transfer to platter.