Recipe: Restaurant Asian-Style BBQ Spare Ribs

Restaurant Asian-Style BBQ Spare Ribs
alt.food.asian/Steve Grace/2001

1.1kg (2.5 pounds) pork spare ribs in one piece

MARINADE
2-3 cloves of garlic, crushed
1 tablespoon crushed fresh ginger
1 teaspoon five spice powder
1 tablespoon soft brown sugar
3 tablespoons brandy, whiskey or rum
5 tablespoons light or dark soy sauce

Trim all unwanted waste from ribs. Place in marinade for a minimum 6 hours (refrigerated) turning or basting frequently.

Fill a large roasting tin with about 1 pint of boiling water, which you place at the bottom of an oven pre-heated to 230C, 450F, Gas Mark 8. Remove ribs from marinade and insert two "S"-shaped meat hooks at each end of the ribs. Hang the whole piece of ribs from the highest rack in the oven, directly above the tin of water

Roast the ribs for 15 to 20 minutes, then baste with the marinade, reduce heat to 200C, 400F, Gas Mark 6 and cook for 30-35 minutes until the ribs are crisp and golden.

To serve:
Bring the marinade to the boil with the water and drippings from the roasting tin, and thicken with a little cornflour to make a sauce.

Cut the spare-ribs into individual ribs with a meat cleaver, pour the sauce over and serve hot.