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Barbequed Spareribs

Barbequed Spareribs


4 pounds spareribs
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
1/3 cup hoisin sauce
1 tablespoon ketchup
1 tablespoon red wine vinegar or balsamic vinegar
2 teaspoons brown sugar
2 garlic cloves, finely chopped
1/4 cup honey dissolved in 1/2 cup boiling water


Place the spareribs in a shallow dish. In a small bowl, combine the light soy sauce, dark soy sauce, hoisin sauce, ketchup, vinegar, brown sugar and chopped garlic. Add the mixture to the spareribs and marinate in the refrigerator, covered, overnight. Turn occasionally to make sure the spareribs are completely coated.

Preheat the oven to 350 degrees Fahrenheit. Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 50 to 60 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit. Brush the spareribs with the honey and water mixture several times during roasting. Remove and cool briefly before serving.

Yield: 6 to 8 Servings

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