Chinese-Style Barbecued Spareribs

americastestkitchen.com

Selina McJunkin

subheading: GATHER YOUR INGREDIENTS:

1 (6-inch) piece fresh ginger, peeled and sliced thin

8 garlic cloves, peeled

1 cup

honey

¾ cup

hoisin sauce

¾ cup

soy sauce

½ cup Chinese rice wine or dry sherry

2 teaspoons

five-spice powder

1 teaspoon red food coloring (optional)

1 teaspoon ground white pepper

5 to 6 pounds pork spareribs (2 racks, 2 ½- to 3-pounds each), preferably St. Louis-style, cut into individual ribs

2 tablespoons toasted sesame oil

View Nutritional Information i

subheading: KEY EQUIPMENT:

Food Processors Dutch Ovens Kitchen Tongs

subheading: BEFORE YOU BEGIN:

It's not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American-style ribs; if you prefer them more tender, cook them for an additional 15 minutes in step 1. Adding water to the baking sheet during roasting helps prevent smoking. Serve the ribs alone as an appetizer or with vegetables and rice as a main course. You can serve the first batch immediately or tent them with foil to keep them warm. It's not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American-style ribs; if you prefer them more tender, cook them for an additional 15 minutes in step 1. Adding water to the baking sheet during roasting helps prevent smoking. Serve the ribs alone as an appetizer or with vegetables and rice as a main course. You can serve the first batch immediately or tent them with foil to keep them warm.

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