Chinese Barbecued Riblets Recipe
Ingredients
| 3 lbs. pork spareribs | ||
| Soy sauce | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| 1/2 cup hoisin sauce | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Ground ginger | 1/2 Teaspoon | |
| 1/2 teaspoon Chinese | ||
| 5 spice powder | ||
| 3 or 4 drops red food coloring, if desired | ||
Directions
Have your butcher cut ribs crosswise.
Cut between bones to separate ribs.
In a large saucepan, cover separated riblets with lightly salted water.
Cover and simmer 30 minutes over medium-low heat.
Drain; place cooked ribs in a large non-metal bowl.
Set aside.
In a small bowl, combine soy sauce, garlic, hoisin sauce, wine, ginger, 5 spice powder and red food coloring, if desired.
Pour over drained meat.
Cover and marinate 3 to 4 hours in refrigerator, turning occasionally.
Drain; reserve marinade.
Preheat broiler or barbecue grill, if necessary.
Place a rack in a broiler pan or on barbecue grill.
Arrange drained meat on rack.
Turning once, broil until browned and crisp.
While broiling, brush each side with marinade at least once.
Arrange on a platter; serve hot.
Cut between bones to separate ribs.
In a large saucepan, cover separated riblets with lightly salted water.
Cover and simmer 30 minutes over medium-low heat.
Drain; place cooked ribs in a large non-metal bowl.
Set aside.
In a small bowl, combine soy sauce, garlic, hoisin sauce, wine, ginger, 5 spice powder and red food coloring, if desired.
Pour over drained meat.
Cover and marinate 3 to 4 hours in refrigerator, turning occasionally.
Drain; reserve marinade.
Preheat broiler or barbecue grill, if necessary.
Place a rack in a broiler pan or on barbecue grill.
Arrange drained meat on rack.
Turning once, broil until browned and crisp.
While broiling, brush each side with marinade at least once.
Arrange on a platter; serve hot.
Chef
