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Cantonese Barbecued Pork Ribs Recipe
|Pork spareribs||2 Pound|
|Soy sauce||1⁄4 Cup (4 tbs) (For Making Marinade)|
|Shao hsing wine/Dry sherry||3 Tablespoon|
|Ketchup||2 1⁄2 Tablespoon|
|Hoisin sauce||2 1⁄2 Tablespoon (For Making Marinade)|
|Minced garlic||2 Teaspoon|
|Minced fresh ginger||2 Teaspoon|
|Chinese five spice||1⁄2 Teaspoon|
|Hoisin sauce||2 Tablespoon (For Making Glaze)|
Serving size: Complete recipe
Calories 2986 Calories from Fat 1950
% Daily Value*
Total Fat 217 g333.9%
Saturated Fat 81.4 g407.1%
Trans Fat 0 g
Cholesterol 706.2 mg
Sodium 6281.9 mg261.7%
Total Carbohydrates 76 g25.3%
Dietary Fiber 3 g11.9%
Sugars 53.4 g
Protein 159 g318.9%
Vitamin A 0.2% Vitamin C 6.7%
Calcium 38.2% Iron 57.3%
*Based on a 2000 Calorie diet
Combine marinade ingredients in a large bowl.
Add spareribs, turning to coat sides.
Let stand for 30 minutes or cover and refrigerate overnight.
Combine glaze ingredients in a small bowl.
Cooking Preheat oven to 350°F.
Remove ribs from marinade; reserve marinade.
Place ribs on a rack in a foil-lined baking pan.
Bake in preheated oven for 30 minutes.
Turn meat over, baste with reserved marinade, and continue to bake for 25 minutes or until meat is tender when pierced with a knife.
Turn oven to broil.
Brush glaze on both sides of ribs.
Broil 3 to 4 inches below heat for 3 minutes on each side or until richly glazed.