This is a recipe for glazed spareribs, hope it helps!
Start with a whole rack of ribs:
Have your butcher cut through the cartilaginous "heel" end of the rack of ribs with a meat saw, but leave it attached to the rack. (You can make cocktail size ribs, by having your butcher saw the rib cage in half at this point.)
At home, prepare the rack by first trimming off as much of the fat as you can. Then cut the "heel" off the rack following the joint where it attaches to the rib bone structure.
Cut the rack into individual ribs and cut the "heel" into riblets.
Wash and dry thoroughly.
6 TBS hoisin sauce
1 - 2 tsp five spices powder, depending on pungency the powder
3 TBS Coleman's dry mustard
3 TBS dry cooking sherry
3 large cloves of garlic, peeled, sprout removed and put through a garlic press
2 TBS very finely chopped fresh ginger root, peeled
3 tsp white sugar
6 TBS catsup
4 TBS soy sauce
Mix all of the sauce ingredients in a bowl and slather the sauce over the ribs.
SLOW OVEN Roasting:
Put the ribs into a large, heavy duty roasting pan so they do not overlap.
Marinate them for 3 - 4 hours or overnight (if you have time)
Bring them to room temperature and then bake in a 300ï¿½F oven for 2 hours. Baste with a bulb baster from time to time. Try not to disturb the ribs while they're cooking so the sauce will stick to each rib evenly.
Remove ribs from the roasting pan on to a warm serving platter.
Hoisin Sauce: A thick, dark brown jam-like semi-sweet sauce available in jars or cans in Chinese grocery stores or in the Oriental food section of large supermarkets like Safeway. It's made with soybeans and spices. There is no substitute.
Five Spices Powder: This is a fine powder usually made from ground star anise, fennel seed, Sichuan peppercorns, clove and cinnamon. The pungency varies depending on the mix of ingredients and age of the powder. A fresh, well-made mix should be quite pungent. It's also available in Chinese grocery stores or in large supermarkets in the Oriental food section.
Bake: I've tried doing these ribs in a Weber, but they won't develop the deeply intense glaze that you'll get from slow cooking in the oven.
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