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Spicy Spareribs In With Butternut Squash
3 1/2 pounds country-style spareribs
1/2 cup hoisin sauce
3 1/2 tablespoons soy sauce
2 tablespoons rice wine or sake
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon hot chili paste or crushed dried chilies
1 teaspoon toasted sesame oil
1/2 tablespoon sugar
2 acorn or 1 butternut squash, about 4 pounds
2 tablespoons minced scallion greens
Separate the spareribs and cut them into pieces about 2 to 2 1/2 inches long. Trim excess fat.
Bring a large pot of water to a boil. Add the spareribs and return to
a boil. Reduce the heat to medium and cook about 20 minutes. Remove ribs, drain, and cool slightly. Put ribs in a bowl.
In a separate bowl, combine hoisin, soy, rice wine, garlic, ginger, chili paste, oil, and sugar. Pour over ribs, toss lightly to coat and cover with plastic wrap. Marinate in the refrigerator for 3 hours
or overnight.
Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds with a spoon, slightly enlarging the cavity. Arrange the squash halves, cut surface up, on a cookie sheet lined with aluminum foil. Bake the squash for 30 minutes.
Put spareribs and marinade on another cookie sheet lined with aluminum foil and place in the oven with the squash. Bake for 30
minutes, then turn the ribs over and bake them and the squash another 15 minutes. Test the squash for doneness by piercing the flesh with the tip of a knife.
Remove and cut each squash half into about 6 sections. Arrange squash on a serving platter. Spoon the ribs and some of their sauce on top.
Sprinkle the minced scallions over ribs. Serve with steamed or boiled rice.
Serves 6.
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Spicy Spareribs In With Butternut Squash
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spicy Spareribs In With Butternut Squash
3 1/2 pounds country-style spareribs
1/2 cup hoisin sauce
3 1/2 tablespoons soy sauce
2 tablespoons rice wine or sake
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon hot chili paste or crushed dried chilies
1 teaspoon toasted sesame oil
1/2 tablespoon sugar
2 acorn or 1 butternut squash, about 4 pounds
2 tablespoons minced scallion greens
Separate the spareribs and cut them into pieces about 2 to 2 1/2 inches long. Trim excess fat.
Bring a large pot of water to a boil. Add the spareribs and return to
a boil. Reduce the heat to medium and cook about 20 minutes. Remove ribs, drain, and cool slightly. Put ribs in a bowl.
In a separate bowl, combine hoisin, soy, rice wine, garlic, ginger, chili paste, oil, and sugar. Pour over ribs, toss lightly to coat and cover with plastic wrap. Marinate in the refrigerator for 3 hours
or overnight.
Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds with a spoon, slightly enlarging the cavity. Arrange the squash halves, cut surface up, on a cookie sheet lined with aluminum foil. Bake the squash for 30 minutes.
Put spareribs and marinade on another cookie sheet lined with aluminum foil and place in the oven with the squash. Bake for 30
minutes, then turn the ribs over and bake them and the squash another 15 minutes. Test the squash for doneness by piercing the flesh with the tip of a knife.
Remove and cut each squash half into about 6 sections. Arrange squash on a serving platter. Spoon the ribs and some of their sauce on top.
Sprinkle the minced scallions over ribs. Serve with steamed or boiled rice.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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