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2 lb Spareribs 1 Clove garlic
2 tb Dark soy sauce 1/2 ts Hot chili oil (omit with
3 tb Orange honey -Chap Sam sauce)
3 tb "Koon Chun" Hoisin sauce 1 Green onion
-(or Chee Hou or Chap 2 tb Thin soy sauce
-Sam sauce) 1 tb Dry Marsala
4 servings
Preparation: Chop ribs into 2" sections. Mix remaining ingredients and
marinate ribs in mixture for 4-6 hours, turning several times. If you
marinate overnight, keep refrigerated, and allow to warm up before baking.
Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade. Place
ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting
every 15 minutes. Turn up heat to 375 and finish undisturbed for 15
minutes - until slightly rusty. Serve hot. Serves 4
2 tb Dark soy sauce 1/2 ts Hot chili oil (omit with
3 tb Orange honey -Chap Sam sauce)
3 tb "Koon Chun" Hoisin sauce 1 Green onion
-(or Chee Hou or Chap 2 tb Thin soy sauce
-Sam sauce) 1 tb Dry Marsala
4 servings
Preparation: Chop ribs into 2" sections. Mix remaining ingredients and
marinate ribs in mixture for 4-6 hours, turning several times. If you
marinate overnight, keep refrigerated, and allow to warm up before baking.
Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade. Place
ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting
every 15 minutes. Turn up heat to 375 and finish undisturbed for 15
minutes - until slightly rusty. Serve hot. Serves 4
