Recipe: Chinese Barbecued Spare Ribs and Fried Rice

CHINESE BARBECUED SPARE RIBS AND FRIED RICE

FOR THE BARBECUED SPARERIBS:
2 pounds lean pork spareribs, well trimmed
1/4 cup sugar
1 tbsp. thin soy sauce
1 tbsp. black soy sauce
1 tbsp. hoisin sauce
1 tbsp. ground bean sauce
1 tbsp. Shao Hsing rice cooking wine
1 tbsp. oyster flavored sauce
1 tsp. sesame oil
1/4 tsp. ground white pepper
3 tbsp. honey
Cilantro sprigs, optional
FOR THE FRIED RICE:
2 large eggs
2 tsp. plus 1 tbsp. vegetable oil
6 ounces Chinese barbecued pork, store-bought or homemade
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tbsp. thin soy sauce
1 tsp. XO Sauce, optional
1/4 tsp. salt
1/4 tsp. ground white pepper

HOW TO MAKE THE BARBECUED SPARERIBS:
Cut the spareribs into 2 equal pieces. Remove any visible fat pockets. Lightly score the spareribs on the meat side, and place them in a large, shallow bowl. Sprinkle sugar on both sides of the ribs, using more on the meaty side. Set aside to marinate for 15 minutes.

Pour off any excess liquid; set aside.

In a small bowl, combine the thin and black soy sauces, hoisin sauce, bean sauce, rice wine, oyster sauce, sesame oil, and pepper, and stir to combine. Pour over the spareribs, making sure the spareribs are well coated. Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator.

WHEN READY TO COOK:
Preheat the oven to 500 degrees F. Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2 inch in the pan.

Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side. Place the marinated spareribs meat-side up on the rack, leaving about 1 inch of space between the two pieces.

Carefully place the pan in the oven and roast 30 minutes. Monitor the water level in the broiler pan to make sure it never falls below 1/4 inch. Carefully remove the roasting pan of ribs from the oven.

Preheat the broiler.

Place the roasting pan of ribs 4 inches from the heat and broil 5 to 10 minutes, or until the spareribs have a sugar crust similar to the crust on a baked ham. Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes.

Cut the spareribs into individual ribs and serve immediately or at room temperature. Garnish with cilantro if desired.

HOW TO MAKE THE FRIED RICE:
Lightly beat eggs. Heat a 14-inch flat-bottomed wok or skillet over medium-high heat until hot but not smoking. Add 2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board. Allow pancake to cool slightly, then cut into 1/4-inch-wide, 2-inch-long strips.

Cut barbecued pork into 1/4-inch dice to make about 1 1/4 cups.

Add remaining 1 tablespoon oil and rice to wok, and stir-fry 2 to 3 minutes, breaking up the rice to separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips, and continue stir-frying 3 to 4 minutes, or until rice is beginning to brown slightly.

Add soy sauce, XO Sauce if desired, salt, and pepper, and stir-fry 1 more minute, or until well combined. Serve immediately.

Serves 4 to 6 as part of a multi-course meal
This recipe was demonstrated by Home Matters guest by Grace Young, author of The Wisdom of the Chinese Kitchen
Source: Discovery Home