Tuesday, March 5, 2013
2 racks pork spareribs (about 4 lbs)
1 C. ketchup
1 TBS. brown sugar
1/3 C chili or hoisin sauce
1/4 C lite soy sauce (I find regular too salty)
2 TBS dry sherry
1 clove garlic, minced
1/4 tsp. 5 spice seasoning (optional)
1 Tsp. finely grated ginger
If desired, have butcher cut rib slab in half, lengthwise. I cook mine whole. Trim ribs, and remove membrane from back of rack. Make marinade by mixing all ingredients together.
Place ribs in baking dish, ( I line mine with aluminum foil for easier cleanup...trust me on this). Pour marinade evenly over ribs to coat well. Cover and refrigerate overnight. If possible, turn ribs at least once during this time. When ready to cook, uncover baking dish and roast in 375* oven for about 11/2 hours. Meat will separate from bone easily when done. Remove to cutting board, and cut rack into individual ribs and serve. Wrap any leftovers in foil, and reheat when needed.
These are easy to prepare, and are real man pleasers..ladies love them too!
Mix it up Monday
On the Menu Monday