Cantonese Spare Ribs

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  pounds

  pork spareribs

  Rub

2

  cloves

  garlic -- minced

1

  tablespoon

  ginger root -- minced

1

  teaspoon

  five-spice powder

1

  teaspoon

  salt

1/2

  teaspoon

  ground black pepper

2

  tablespoons

  low sodium soy sauce

  Glaze

1

  teaspoon

  Tiger Sauce or other chili sauce

1

  teaspoon

  sesame oil

2

  tablespoons

  low sodium soy sauce

2

  tablespoons

  hoisin sauce

2

  tablespoons

  plum sauce

1

  teaspoon

  rice wine vinegar

2

  tablespoons

  brown sugar -- packed

Mix the rub ingredients together and cost the spare ribs thoroughly. Cover and let rest in refrigerator overnight.

Heat oven to 350F.

In a roasting pan with a rack place ribs on rack. Take over to the oven and pour 1 cup hot water and 1/2 cup of soy sauce into roasting pan. Wrap the pan with foil and roast about 1 1/2 hours or until ribs are tender.

Shortly before ribs are done mix all the sauce ingredients in a small saucepan until combined and thickened.

Remove ribs from oven and set oven to broil.

Transfer ribs to baking sheet lined with foil and brush with glaze. Broil for 3 to 5 minutes

Remove from oven and brush again with glaze. Let rest 10 minutes before slicing and serving.


Makes 8 Servings

Per Serving: 443 Calories; 34g Fat (70.1% calories from fat); 25g Protein; 8g Carbohydrate; trace Dietary Fiber; 110mg Cholesterol; 767mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates.

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