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Chinese Spareribs
Day 1
Gently simmer 2 pounds of pork spareribs in water to cover that is seasoned with salt and pepper for 45 min. Then remove and let cool while you make marinade.
Blend together the following
1/3 cup Soy Sauce
1/3 cup Hoisin Sauce*
1/3 cup white sugar
1/3 cup ketchup
1/4 cup Scallion chopped
1 Tbsp sherry wine
1 tsp salt
2 cloves garlic chopped
1/2 tsp ginger chopped
1/2 tsp pepper
Marinate 2 lbs Pork spare ribs in mixture in a resealable bag in fridge overnight Turning once halfway through.
* hoisin sauce can be found at any Asian Market and almost all supermarkets
Day 2
preheat grill or set oven to 350 degrees.
Remove ribs from bag and grill or heat in oven until comepletely warmed through (remember these are already cooked). The sauce will need to be adjusted over time for your particular taste but as you will soon see it is very close to the real thihg. Enjoy!
Day 1
Gently simmer 2 pounds of pork spareribs in water to cover that is seasoned with salt and pepper for 45 min. Then remove and let cool while you make marinade.
Blend together the following
1/3 cup Soy Sauce
1/3 cup Hoisin Sauce*
1/3 cup white sugar
1/3 cup ketchup
1/4 cup Scallion chopped
1 Tbsp sherry wine
1 tsp salt
2 cloves garlic chopped
1/2 tsp ginger chopped
1/2 tsp pepper
Marinate 2 lbs Pork spare ribs in mixture in a resealable bag in fridge overnight Turning once halfway through.
* hoisin sauce can be found at any Asian Market and almost all supermarkets
Day 2
preheat grill or set oven to 350 degrees.
Remove ribs from bag and grill or heat in oven until comepletely warmed through (remember these are already cooked). The sauce will need to be adjusted over time for your particular taste but as you will soon see it is very close to the real thihg. Enjoy!
MsgID: 0068973
Shared by: George Rhode Island
In reply to: ISO: Chinese restaurant-style Spareribs
Board: Cooking Club at Recipelink.com
Shared by: George Rhode Island
In reply to: ISO: Chinese restaurant-style Spareribs
Board: Cooking Club at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!