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Sunday Supper & More

Chinese-style pork spare ribs

(Debra Samuels for The Boston Globe)
May 5, 2010

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Serves 4 with leftovers

You can use this sauce for Chinese roast pork. Cut a pork tenderloin into two long strips; follow the marinating and cooking instructions below.

5 1/2 pounds St. Louis-style pork spare ribs (about 16 ribs separated)
1/4 cup soy sauce
2 tablespoons hoisin sauce
1/2 cup sugar
1/4 cup red or white wine or sake
1/4 cup ketchup
6 scallions, cut into 4-inch lengths and smashed
6 cloves garlic, thinly sliced
1/4cup water

1. Have on hand 2 half-gallon zipper plastic bags. Divide the ribs between them.

2. In a large bowl combine the soy and hoisin sauces, sugar, wine or sake, ketchup, scallions, and garlic. Mix well. Stir in the water. Pour half the sauce into each bag. Carefully press the air out of the bags, then close the zippers. Rub the sauce around all the ribs. Refrigerate for several hours, turning once to redistribute the sauce.

3. Set the oven at 450 degrees.

4. About 15 minutes before cooking, remove the ribs from the refrigerator. Line a roasting pan with heavy duty foil. Place the ribs and marinade in the pan, leaving space between them.

5. Cook the ribs for 35 minutes, turning every 15 minutes. Cut into the meat down to the bone to make sure there is no bright pink color. If they are burning, turn the heat down to 425 degrees. Place ribs on a platter and brush any cooking juices onto the ribs. (Set aside 4 ribs for the ramen.) Serve with white rice and bok choy. Debra Samuels. Adapted from Jeanne Tahnk.

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