↞ recipe box start page
Category: Ribs
Prep Time: Cook Time: Total Time:
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.
view more member recipes
FRAGRANT SPARERIBS
view my recipes
print
save
Category: Ribs
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spareribs
by sgre52160
4 lb meaty pork spareribs or loin back ribs 1/4 cup Montreal Steak Seasoning or other steak seasoning 2/3 cup soy sauce 1/2 cup white vinegar 1 tbsp liquid smoke Your favorite bottled barbec
by sgre52160
4 lb meaty pork spareribs or loin back ribs 1/4 cup Montreal Steak Seasoning or other steak seasoning 2/3 cup soy sauce 1/2 cup white vinegar 1 tbsp liquid smoke Your favorite bottled barbec
* Bbq Spareribs*
by sgre52160
4 lbs spareribs, trimmed of excess fat Sauce 2 (8 oz) can tomato sauce 1/3 cup packed brown sugar 3 tbsp chopped onion 1/4 cup soy sauce 1 tsp dry mustard 1/2 cup chili sauce 1/4 cup dark r
by sgre52160
4 lbs spareribs, trimmed of excess fat Sauce 2 (8 oz) can tomato sauce 1/3 cup packed brown sugar 3 tbsp chopped onion 1/4 cup soy sauce 1 tsp dry mustard 1/2 cup chili sauce 1/4 cup dark r
Spareribs And Dressing
by sgre52160
1 slab ribs, cut into 2-rib portions Salt and pepper 1/8 tsp celery salt 3 cups bread crumbs 1/3 cup butter 3 unpeeled apples, cubed 1/3 cup water Season ribs with spices. Combine remainin
by sgre52160
1 slab ribs, cut into 2-rib portions Salt and pepper 1/8 tsp celery salt 3 cups bread crumbs 1/3 cup butter 3 unpeeled apples, cubed 1/3 cup water Season ribs with spices. Combine remainin
Spareribs And Sauerkraut
by sgre52160
3-4 lb spareribs, cracked through center 1 cup white wine 1/2 tsp salt and pepper 4 cups sauerkraut 1 medium carrot, grated 1 tsp caraway seeds and sugar 1 bay leaf 2 cloves garlic, minced 3
by sgre52160
3-4 lb spareribs, cracked through center 1 cup white wine 1/2 tsp salt and pepper 4 cups sauerkraut 1 medium carrot, grated 1 tsp caraway seeds and sugar 1 bay leaf 2 cloves garlic, minced 3
view more member recipes
related CDKitchen recipes
Baked Spareribs
Deep Fried Spareribs
Char Siu (Chinese Smoked Spareribs)
Steamed Spareribs In Black Bean Sauce
Twice Cooked Hawaiian Sticky Spareribs
Sweet And Sour Polynesian Spareribs
Drunken Bourbon Baked Spareribs