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Barbecued Spareribs
(K'ao - Pai - Ku)
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| What You Need: |
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2 pounds spareribs in one piece
MARINADE
¼ cup soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons white vinegar
1 tablespoon Chinese rice wine or pale dry sherry
1 teaspoon finely chopped garlic
1 teaspoon sugar
2 tablespoons chicken stock, fresh or canned
Canned plum sauce
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver or large, sharp knife, trim any excess fat from the spareribs. If the breastbone is still attached, use a cleaver to chop it away from the ribs and discard it. Place the spareribs in a long, shallow dish, large enough to hold them comfortably.
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2. In a small bowl, combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar and chicken stock. Stir until they are well mixed.
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3. Pour the sauce over the spareribs, baste them thoroughly and let them marinate for 3 hours at room temperature (6 hours if refrigerated), turning them over in the marinade and basting them every hour or so.
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TO COOK:
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1. Preheat the oven to 375°F. To catch the drippings of the spareribs as they roast, and to prevent the oven from smoking as well, fill a large shallow roasting pan or baking dish with water and place it on the lowest rack of the oven.
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2. Insert the curved tips of two or three S-shaped hooks-such as curtain hooks or 5-inch lengths of heavy-duty wire or even unpainted coat hangers bent into shape-at each end of the spareribs.
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3. As if hanging a hammock, use the curved ends of the hooks to suspend the ribs from the uppermost rack of the oven directly above the pan of water.
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4. Roast the ribs undisturbed for 45 minutes. Then raise the oven heat to 450°F and roast about 15 minutes longer, or until the spareribs are crisp and a deep, golden brown.
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5. To serve, place the ribs on a chopping board and, with a cleaver, separate the strip into individual ribs. If the ribs are large, chop them each in half crosswise. Serve hot or cold with plum sauce.
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