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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Before marinating the ribs may be rubed with salt and sugar and left for 1
hour.
To prepare the marinade combine the crushed garlic, ginger, soy, sugar and
sherry. Rub the marinade into the ribs and coat them well, put the ribs int
a shallow pan, and pour the remaining marinade over them. Let stand for 2-4
hours at room temp. basting and turning the meat about every hour or so.DO
NOT MARINATE LONGER THAN 4 HOURS, the meat will become tough. Remove ribs
from marinade, drain into pan and reserve for basting later. Heat your oven
to 375x and place the ribs on an oven rack. over a roasting pan with water.
Roast the ribs for about 45 mion., basting often and turnin once at about
the halfway point. When you turn the ribs you may glaze them with the
honey-soy mixture. If you want crisper ribs turn the heat up to 45 during
the last 5 min. of cooking, no more or the ribs tend to get dry.
| Ingredients:
4 Pound(s) Spareribs
3 Tablespoon(s) Cl Garlic
1 1/2 Teaspoon(s) Cloves garlic -- chopped
5 Quarter sized slices ginger
1 Tablespoon(s) Sprig fresh thyme
1 Tablespoon(s) Sherry |
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