Every year on New Year’s Day, my family goes for lunch at a Chinese buffet restaurant. I believe that this tradition began because no one was able to face cooking after partying late into the night on New Year’s Eve. We’re all much older now and content to see the new year sometime around 7 or 8 in the morning, after a good night’s sleep.
Still, the tradition continues. I am happy to see the assortment of food laid out with nothing more to do than choose what to eat. There are many tasty options, but I especially like the barbecued spareribs. I load my plate with a Jenga style pile of them once per visit.
I was pleased to find this recipe which looked very much like the ribs I like so much. How did they compare? Very favourably.
Let’s get busy so we can celebrate Chinese New Year today by eating a plate of these at home. Gong Hey Fat Choy!
Start by making the marinade. Measure the hoisin sauce;
red food colouring; and
five spice powder into a bowl.
Now get the back ribs.
Cur them into individual ribs.
Place the ribs in a dish.
Pour the marinade over. Cover this dish and leave to marinate for an hour.
After an hour, here are those marinated ribs.
Get the ribs loaded onto a rack over water.
After 35 minutes.
Flipped, basted and ready to go back into the oven.
After another 35 minutes.
After another basting and 20 more minutes in the oven at 450°, these ribs are done.
Chinese Barbecued Spareribs.
Here’s the recipe:
Chinese Barbecued Spareribs
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name. For this dish, we like to use leaner, Chinese-style spareribs, also called St. Louis style, from which the breast bones and flaps of cartilaginous meat have been removed.
1⁄3 cup hoisin sauce
1⁄4 cup soy sauce
3 tbsp. dry sherry
2 cloves garlic, finely chopped
2 tbsp. sugar
3⁄4 tsp. red food coloring
1⁄4 tsp. Chinese five spice powder
1 (2 lb.) slab spareribs, preferably St. Louis style, cut into individual ribs
Whisk together hoisin, soy, sherry, garlic, sugar, food coloring, and spice powder in a large bowl. Add ribs; toss to coat with marinade. Set aside, covered with plastic wrap, to let marinate at room temperature for 1 hour.
Heat oven to 350°. Arrange a baking rack on top of a rimmed, foil-lined sheet pan. Remove ribs from marinade (reserve marinade); arrange on the rack, meat (not bone) side up. Place pan on middle rack of oven; pour in enough water that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs. Bake ribs for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Bake for 35 minutes more. (Add more water to pan if it dries up.) Raise heat to 450°. Flip ribs again; baste with remaining marinade. Continue baking until ribs are glazed, browned, and tender, about 20 minutes more. Serve with Chinese mustard or duck sauce, if you like.