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Allom, Thomas
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La Belle Cuisine
Cantonese Spareribs
Gourmet
Juley Hoffmeister, Tacoma, WA
"I still get marriage proposals – after 35 years – when I serve
these spareribs. Recipe came from a Honolulu restaurant food
fair back in the ‘50s."
Marinade:
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup medium-dry Sherry
3/4 cup sugar
A 1-inch piece fresh gingerroot,
peeled and minced
1 garlic clove, minced
1 teaspoon salt
4 whole uncut racks baby back
spareribs (about 3 pounds total)
In a small bowl whisk together all marinade ingredients. Put the spareribs
in a shallow baking dish or sturdy resealable plastic bag and coat with the
marinade. Marinate the spareribs, meaty side down, at least 3 hours or
overnight.
Preheat oven to 325 degrees F. Line bottom of broiler pan with foil and
add 1 inch water. Set rack of broiler pan over water. Drain the marinade
from spareribs into a small saucepan. Bring marinade to a boil and simmer,
covered, 3 minutes. Remove pan from heat. Arrange spareribs on rack of
broiler pan and bake, basting with marinade occasionally, 45 minutes, or
until cooked through. Cut ribs into sections and serve warm.
Makes about 32 hors d’oeuvres.
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