Barbecue Spare Ribs
This is a simplified version of the half saddle of pork ribs seen hanging in the windows of Cantonese restaurants. Use the specially small, thin ribs known as finger ribs.
Serves 4.
450g/1 lb finger spare ribs
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp hoi-sin sauce
1 tbsp Chinese rice wine or dry sherry
4-5 tbsp water or Chinese Stock
fresh coriander (cilantro) leaves, to garnish mild chilli sauce, to serve.
Method.
1. Trim off any excess fat from the ribs and cut them into separate pieces. Place them in an oven proof dish. Mix the sugar, light and dark soy sauces, hoi-sin sauce and Chinese rice wine or sherry together in a bowl and pour the mixture on to the ribs, turning to coat thoroughly. Marinate for about 2-3 hours.
2. Add the water or stock to the ribs and spread them out in the dish. Roast in a preheated oven at 220 degrees C/425 degrees F/ Gas 5 and cook for a further 30-35 minutes.
3. Turn the ribs over, lower the heat to 190 degrees C/375 degrees F/ Gas 7, for 15 minutes
4. To serve, chop each rib into 3-4 small, bite size pieces with a large knife or Chinese cleaver and arrange on a serving dish. Pour the sauce from the baking dish over them and garnish with fresh coriander (cilantro) leaves. Serve immediately with mild chilli sauce for dipping
This is a simplified version of the half saddle of pork ribs seen hanging in the windows of Cantonese restaurants. Use the specially small, thin ribs known as finger ribs.
Serves 4.
450g/1 lb finger spare ribs
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp hoi-sin sauce
1 tbsp Chinese rice wine or dry sherry
4-5 tbsp water or Chinese Stock
fresh coriander (cilantro) leaves, to garnish mild chilli sauce, to serve.
Method.
1. Trim off any excess fat from the ribs and cut them into separate pieces. Place them in an oven proof dish. Mix the sugar, light and dark soy sauces, hoi-sin sauce and Chinese rice wine or sherry together in a bowl and pour the mixture on to the ribs, turning to coat thoroughly. Marinate for about 2-3 hours.
2. Add the water or stock to the ribs and spread them out in the dish. Roast in a preheated oven at 220 degrees C/425 degrees F/ Gas 5 and cook for a further 30-35 minutes.
3. Turn the ribs over, lower the heat to 190 degrees C/375 degrees F/ Gas 7, for 15 minutes
4. To serve, chop each rib into 3-4 small, bite size pieces with a large knife or Chinese cleaver and arrange on a serving dish. Pour the sauce from the baking dish over them and garnish with fresh coriander (cilantro) leaves. Serve immediately with mild chilli sauce for dipping
