2 tablespoons rice wine
1 clove garlic (2 ounces) minced
4 ounces peanut oil
6 ounces granulated sugar
8 ounces honey
8 ounces white vinegar
8 ounces hoisin sauce
1 pint pineapple juice
1 pint soy sauce
2 tablespoons red pepper flakes
25 pounds American lamb spareribs, trimmed
3 1/2 cups plum sauce (two No. 300 cans), warmed
Servings: 25
1. Combine soy sauce, pineapple juice, hoisin sauce, vinegar, honey, sugar, oil, garlic, rice wine and red pepper flakes. Reserve 2 cups marinade.
2. Place ribs in deep container, pour marinade on ribs. Cover and refrigerate overnight.
3. Remove ribs from marinade and discard marinade. Roast ribs in 375ºF oven for 45 minutes. Baste with reserved marinade and roast at 425ºF for 10 minutes or until ribs are golden brown.
4. Remove from oven. Brush ribs with plum sauce before serving.
1 clove garlic (2 ounces) minced
4 ounces peanut oil
6 ounces granulated sugar
8 ounces honey
8 ounces white vinegar
8 ounces hoisin sauce
1 pint pineapple juice
1 pint soy sauce
2 tablespoons red pepper flakes
25 pounds American lamb spareribs, trimmed
3 1/2 cups plum sauce (two No. 300 cans), warmed
Servings: 25
1. Combine soy sauce, pineapple juice, hoisin sauce, vinegar, honey, sugar, oil, garlic, rice wine and red pepper flakes. Reserve 2 cups marinade.
2. Place ribs in deep container, pour marinade on ribs. Cover and refrigerate overnight.
3. Remove ribs from marinade and discard marinade. Roast ribs in 375ºF oven for 45 minutes. Baste with reserved marinade and roast at 425ºF for 10 minutes or until ribs are golden brown.
4. Remove from oven. Brush ribs with plum sauce before serving.