Shelly's Recipe

FRAGRANT SPARERIBS

Category: Ribs

Spareribs:

Start with a whole rack of ribs:

Have your butcher cut through the cartilaginous heel end of the rack of ribs with a meat saw, but leave it attached to the rack. (You can make cocktail size ribs, by having your butcher saw the rib cage in half at this point.)

At home, prepare the rack by first trimming off as much of the fat as you can. Then cut the heel off the rack following the joint where it attaches to the rib bone structure.

Cut the rack into individual ribs and cut the heel into riblets. Wash and dry thoroughly.

Sauce:
6 tbsp hoisin sauce
1-2 tsp five spices powder, depending on pungency the powder
3 tbsp dry mustard
3 tbsp dry cooking sherry
3 large cloves of garlic, peeled, sprout removed and put through a garlic press
2 tbsp very finely chopped fresh ginger root, peeled
3 tsp white sugar
6 tbsp catsup
4 tbsp soy sauce

Mix all of the sauce ingredients in a bowl and slather the sauce over the ribs.

Roasting the Ribs: Put the ribs into a large, heavy duty roasting pan so they do not overlap. Marinate them for 3-4 hours or overnight.

Bring them to room temperature and then bake at 300 for 2 hours. Baste with a bulb baster from time to time. Try not to disturb the ribs while they're cooking so the sauce will stick to each rib evenly.

Serving: Remove ribs from the roasting pan on to a warm serving platter. Tip the pan so the fat runs to one end and scrap any remaining sauce over the ribs.