Recipe: chinese Barbecued Ribs

Chinese Barbecued Ribs

2 1/2 to 3 lb rack park back ribs, cut lengthwise across bones
into halves
2 T. sugar
1 T. salt
2 large cloves garlic, finely chopped
1/2 C. catsup
2 T. Hoisin sauce
1 T. dry white wine

Trim fat & remove membranes from ribs; place ribs in a shallow
glass or plastic dish. Mix remaining ingredients. Pour mixture
over ribs, turn ribs. Cover & refrigerate at least 2 hrs.

Place ribs in single layer on rack in roasting pan; brush with
sauce. Cook uncovered in 400 degree oven 30 minutes. Turn ribs;
brush w/sauce. Cook uncovered until done, about 30 min. longer.
(Reduce oven temp to 375 if ribs are thin) Cut between each rib
to separate; serve w/hot mustard, if desired. 35-40 appetizers

Do Ahead Directions: Prepare barbecued ribs; wrap, label &
freeze no longer than 2 months. Just before serving, cover
frozen ribs & heat in 350 oven for 20 minutes. Uncover & heat
until hot, about 20 minutes.

Hot Mustard

Stir 1/4 C. dry mustard & 3 T. plus 1 1/2 tsp cold water until
smooth. Let stand 5 minutes before serving. Cover & refrigerate
and remaining mustard. Yield: 1/3 cup

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