Photo by Jim Franco
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Glazed Cantonese BBQ Ribs with Jasmine Rice
By Arthur Boehm
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adapted from The Chinese Kitchen
(Serves 6)
Dreamed of serving those serious ribs you've enjoyed in Chinese restaurants? Now you can. If your broiler can't accommodate all the ribs at once, cook the racks in two batches, keeping the first warm until the second is completed. Serve with a helping of jasmine rice.
- 6 pounds, trimmed spareribs in racks
- 1/4 cup, oyster sauce
- 1/4 cup, hoisin sauce
- 1/4 cup, soy sauce
- 1/4 cup, dark soy sauce
- 1/2 cup, honey
- 1/4 cup, gin (or water)
- 1/2 teaspoon, salt
- 1 teaspoon, freshly ground black pepper
In a small bowl, combine the oyster sauce, hoisin sauce, soy sauces, honey, gin, salt, and pepper. Stir to blend well.
Dry the ribs with paper towels. Brush the marinade on the ribs, cover with plastic wrap, and allow to marinate, unrefrigerated, for at least 4 hours. (Or marinate them longer, up to 24 hours, in the fridge. Bring the ribs to room temperature before broiling.) Reserve unused marinade.
Preheat the broiler, and cover a broiling pan with foil. Broil the ribs about 3 inches from the heat source, turning once and basting frequently with the remaining marinade, until just cooked through and lightly charred, about 15 minutes per side. Separate the rack into ribs, and serve.
Also serve with:
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