Chinese Barbecued Spareribs

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;

Hoisin sauce.

Hoisin sauce.

soy sauce;

Soy sauce.

Soy sauce.

Sherry;

Sherry.

Sherry.

garlic;

Finely chopped garlic.

Finely chopped garlic.

sugar;

Sugar.

Sugar.

red food colouring; and

Red food colouring.

Red food colouring.

five spice powder into a bowl.

Five spice powder.

Five spice powder.

Now get the back ribs.

Exactly 1 kg. of ribs.

Exactly 1 kg. of ribs.

Cur them into individual ribs.

Individual ribs.

Individual ribs.

Place the ribs in a dish.

Ribs, snug in a dish.

Ribs, snug in a dish.

Pour the marinade over. Cover this dish and leave to marinate for an hour.

Pour the marinade over (the fifth whatfoodimade action shot™, in case you were counting).

Pour the marinade over (the fifth whatfoodimade action shot™, in case you were counting).

After an hour, here are those marinated ribs.

Marinated spareribs.

Marinated spareribs.

Get the ribs loaded onto a rack over water.

Racked ribs.

Racked ribs.

After 35 minutes.

After the first 35 minutes of roasting.

After the first 35 minutes of roasting.

Flipped, basted and ready to go back into the oven.

Flipped, basted and ready for more oven time.

Flipped, basted and ready for more oven time.

After another 35 minutes.

One hour and 10 minutes into the cooking.

One hour and 10 minutes into the cooking.

After another basting and 20 more minutes in the oven at 450°, these ribs are done.

Chinese Barbecued Spareribs.

Chinese Barbecued Spareribs are served.

Chinese Barbecued Spareribs are served.

So good!

Here’s the recipe:
http://www.saveur.com/article/Recipes/Chinese-Barbecued-Spareribs

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.

SERVES 4

Ingredients

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

Instructions

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.

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