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D'sMom - Posted March 11, 2004 07:20 PM
Chinese Barbecued Ribs
yield:35-40 appetizers
21/2-3 lb. rack pork back ribs,cut across bones into halves(Or have your butcher cut the bones to size)
1/2 c.ketchup
2 Tbls.sugar
2 Tbls.Hoisin Sauce
1 Tbls.dry white wine
2 tsp.salt
2 large cloves garlic,finely chopped
Trim fat & remove membranes from ribs,place ribs in shallow dish.Mix remaining ingredients.
Pour mixture over ribs,turn ribs.Cover & refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 400 degrees.Place ribs in single layer on rack in roasting pan,brush w/sauce.Bake uncovered 30 minutes.Turn ribs,brush w/sauce.Bake uncovered til done,about 30 minutes longer.(Reduce oven temperature to 375 if ribs are thin.)Cut between each rib to separate,serve w/hot mustard,if desired.
Chinese Barbecued Ribs
yield:35-40 appetizers
21/2-3 lb. rack pork back ribs,cut across bones into halves(Or have your butcher cut the bones to size)
1/2 c.ketchup
2 Tbls.sugar
2 Tbls.Hoisin Sauce
1 Tbls.dry white wine
2 tsp.salt
2 large cloves garlic,finely chopped
Trim fat & remove membranes from ribs,place ribs in shallow dish.Mix remaining ingredients.
Pour mixture over ribs,turn ribs.Cover & refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 400 degrees.Place ribs in single layer on rack in roasting pan,brush w/sauce.Bake uncovered 30 minutes.Turn ribs,brush w/sauce.Bake uncovered til done,about 30 minutes longer.(Reduce oven temperature to 375 if ribs are thin.)Cut between each rib to separate,serve w/hot mustard,if desired.