MEATY SPARE RIBS
This recipe was developed from a Chinese Cuisine site on the web, though I have made a lot of alterations. When buying the spareribs try to find those with a meaty back side (unlike what is typically found in a Chinese Restaurant where they remove that part to be used in other dishes).
The keys are to cook slowly, with the oven moist, to keep the meat tender. Then at the end cook them under the broiler to make them crisp.
6 Spareribs (meaty) ¼ cup Soy Sauce ½ cup red Chinese sauce (Ah So) 1½ Tbs Catsup 1½ tsp Mustard (I use powdered) 1½ Tbs Red Wine Vinegar (or other vinegar) 1 Tbs Brown Sugar 5 Garlic Cloves, well chopped 1/3 cup Honey (dissolved in some water)
- Marinate the spareribs (turning occasionally) in everything but the honey. Best if marinated for a full day (or even 36 hours). A 10×14” pan works particularly well. You will probably have to cut the rack of ribs into 6” sections to fit, but don’t cut individual ribs.
- Bake at 335◦ for about an hour, with the meat side up on a rack over a cookie tray. Put aluminum foil in the pan to catch the fat drippings.
- Place a tray of water a few inches under the cooking tray. This generates steam and keeps the ribs moist. (Make sure that it doesn’t evaporate.)
- Baste the ribs with honey every 15 minutes
- Remove the ribs from the oven, get rid of the foil and the fat.
- Put the ribs back in, under the broiler, about 6” from the element. Baste heavily with the honey and broil for 5-7 minutes to crisp the ribs. Turn over, baste the back side, and cook the back under the broiler for 5-7 minutes. A lot more fat may come off during the broiling process.
- Individually cut apart the ribs.
- Serve with Duck Sauce and lots of napkins.
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked exclusively vegetables in boil-able packages.)