Barbecued Spare Ribs
1.4kg (3 lbs) 1 rack spare ribs
5 tablespoons sugar
1 tablespoon red bean curd
1 teaspoon five spices powder
3 tablespoons light soy sauce
1 clove finely chopped garlic
1 teaspoon grated ginger
2 tablespoon rice wine
200ml (1 cup) water
1 teaspoon salt
3 tablespoons hoi sin sauce
1½ tablespoons yellow bean sauce
2 tablespoons sesame oil or-
vegetable oil
1. Cut the spareribs into individual ribs.
2. Place the ribs in a shallow baking dish and sprinkle with 1 tablespoon of the sugar evenly. Allow to stand for 30 minutes.
3. Preheat oven to 230◦c or gas mark 8
4. Combine the red bean curd, five spice powder, light soy sauce, garlic, rice wine, water, salt, hoi sin sauce, yellow bean sauce, sesame oil and the remaining sugar in a large bowl.
5. Pour the mixture over the spare ribs and marinate for 2 hours.
6. Arrange the spare ribs on the roasting rack and bake for 30 minutes.
7. Brush the ribs with sauce and with oil. Turn the ribs.
8. Reduce heat to 180◦c or gas mark 4 and bake for 15 minutes. Brush more sauce and oil over the ribs and turn. Bake for another 15 minutes.
9. Continue baking for 20-30 minutes basting regularly with the sauce.
10. The ribs are fully cooked when well browned.
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