Title: Chinese Barbecued Spareribs
Categories: Meat
Yield: 4 Servings

2 Racks pork spareribs; about
-4lb - select meaty pork
-that is lean

----------------------------------MARINADE----------------------------------
1 c Catsup
2 tb Brown sugar
1 Clove garlic; minced
1/3 -(up to)
1/2 c Hoisin sauce
1 tb Dry sherry wine
2 tb Spoons soy sauce

Date: Sun, 3 Mar 96 1:12:34 EST

submitted by: Cynara@ix.netcom.com

Barbecued Spareribs - Chinese (Hour d'Oeuvre 8, Main 4 servings)

(If serving spareribs as an hors d'oeuvre, allow about 1/2 lb ribs per
person, if as main dish, aboutt 1lb ribs per person. Split ribs in half
lengthwise (or have butcher do it) with a cleaver. Place ribs in large
baking dish and set aside.

In a small bowl, mix 1 catsup, brown sugar, garlic and 1/3 to 1/2 of the
hoisin sauce (depending on your taste), the sherry and soy sauce. Stir
untill throughly combined, and spoon over spareribs on both sides, spread a
even coat throughly. Wrap w/plastic or tight fitting lid. Place in fridge
for at least eight hours, turn ribs over and brush serveral times during
refrigeration time. Before serving, preheat oven to 375F. Uncover dish and
place in center of preheated oven, roast for about 1 1/2 hours, turning and
basting frequently with marinade during roastingtime. When done, cut rack
of ribs into serving sized pieces.

*Hoisin (or oyster sauce) is usually found in a Chinese grocery store or
the Asian food section of your supermarket. A Chinese barbecue sauce can be
substitued.

DAVE

RECIPEINTERNET LIST SERVER

MARINATE 8 HOURS

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.