|
Barbequed Pork Spareribs
One
in a series of recipes by renowned Chef Jet Tila featuring
Lan Chi
sauces
Makes
4 to 6 servings
| 1
Rack |
|
Pork
baby back ribs |
|
| |
|
|
|
| Sauce |
|
|
|
| 4
oz. |
|
Lan
Chi
Soy Bean Sauce with Sugar
|
|
| 4
oz. |
|
Lan
Chi
Broad Bean Sauce |
|
| 2
oz. |
|
Chinese
rice wine
|
|
| 2
oz. |
|
Rice
vinegar |
|
| 4
oz. |
|
Honey |
|
| 1
Tbsp. |
|
Lemon
juice
|
|
| 2
clove |
|
Garlic,
minced
|
|
| 1
Tbsp. |
|
Fresh
ginger, grated
|
|
| 2
tsp. |
|
Chinese
five-spice powder |
|
Wipe
the pork ribs and place them in a wok, wide frying pan,
or large flameproof casserole dish.
Combine
the sauce ingredients in a blender and pulse to mix.
Pour
the sauce over the ribs and toss well to coat. Bring
to a boil and then simmer, uncovered and stirring frequently
for 30 minutes. Add extra water if the sauce becomes
too thick.
Preheat
oven to 300 degrees.
Put
the ribs on a rack in a roasting pan and place in the
oven. Cook until the ribs are tender, about 30 to 40
minutes. Baste the ribs with the sauce and turn them
from time to time.
For more information about
Chef Jet Tila, please visit www.chefjet.com.
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