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1 rack spareribs (3 to 3½ lb, 12 to
14 ribs)
For the marinade
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons dark soy sauce
¼ cup honey
2 tablespoons Chinese cooking wine or
gin
½ teaspoon salt
Pinch freshly ground white pepper
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Method:
Remove the flap from the rack and any
extra fat from the ribs, then with a sharp knife score the rack all
over so the meat is tenderized and absorbs the marinade. In a
bowl, combine the marinade ingredients. Line a baking pan with
foil and lay the rack in the pan. Using your hands, rub the
marinade well into the rack. Marinate for at least 4 hours.
The ribs may be prepared a day ahead and refrigerated, covered,
overnight, but they must be brought to room temperature for cooking.
Preheat the broiler for 20 minutes. Place the pan with the ribs
in the oven and broil for 30 to 50 minutes. Some boiling water
may have to be added to the pan if the sauce begins to evaporate.
During the broiling process, baste the ribs several times with the pan
sauce and turn the rack over several times as well. To test the
rack for doneness, make a cut in the thickest part of the meat with a
sharp knife. Remove the ribs from the broiler and allow to cool
5 to 7 minutes. Place on cutting board and cut individual ribs
along the meat between the bones. Serve with cooked rice, over
which the pan sauce has been spooned.
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