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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Combine the soy, honey hoisin, vinegar, wine, garlic, sugar and chicken sto
in a small bowl and mix well. Put the spareribs in a shallow pan or dish an
cover them well with the marinade. Let them marinate for 3 hours at room
temp. or 6 hours in the fridge, turning and basting several times.
Heat the oven to 375x. Fill a shallow pan or baking dish with water and pla
it on the lowest rack inthe oven. Get a coulpe of s hooks and attach them t
each end of the fat part of the spareribs, and use the hooks to suspend the
ribs from the highest rack in the oven, directly over the water pan. Roast
the ribs undisturbed for about 45 min. then raise the heat to 450x and roas
for about 15 min. longer, until the ribs are crisp and golden brown.
The ribs can be served cold or hot with plum sauce.
| Ingredients:
2 Pound(s) Spareribs
1/4 Cup(s) Cloves garlic -- chopped
2 Tablespoon(s) Cl Garlic
2 Tablespoon(s) Hoisin sauce
2 Tablespoon(s) Vinegar
1 Tablespoon(s) Rice wine or dry sherry
1 Teaspoon(s) Garlic; finly minced
1 Teaspoon(s) Sprig fresh thyme
2 Tablespoon(s) Chichen stock |
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