Text 20057, 52 rader
Skriven 2012-01-17 21:57:00 av JIM WELLER (1:123/140)
Ärende: Bean curd 1
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---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Spareribs with Potatoes
 Categories: Pork, Asian, Tofu, Ribs, Wine
      Yield: 4 Servings
 
  2 1/2 lb pork spareribs
      2    Baking potatoes; cut into
           Long wedges
           MARINADE FOR SPARERIBS:
      2    Cloves minced garlic
    2/3 c  Hoisin sauce
      1 tb Nom yee; (red bean curd)
           Optional
    1/4 c  Brown sugar; packed
    1/2 c  Tomato catsup
      2 tb Rice wine; or dry sherry
    1/4 c  Honey
      1 tb Soy sauce
 
  Remove excess fat from bottom part of spareribs. Place slab of
  spareribs on a cutting board and cut between bones about 1/2" so
  marinade soaks through well. Place all marinade ingredients in a
  large bowl and mix together until well-blended. Place ribs in a
  shallow pan and spread marinade on both sides, and set for at
  least two hours (overnight is best.)
  
  Pour enough water in the baking pan to 1" from bottom, but make
  sure it does not touch the rack. Place spareribs on rack, meaty
  side up, and bake at 350 degrees for 30 minutes. Turn spareribs
  with leftover marinade, add potatoes to the side of the pan, and
  bake for another 30 minutes. Turn spareribs once again and switch
  to broil for the last 4-5 minutes (keep an eye on the ribs) until
  spareribs have a nice glaze, almost burnt appearance. Remove, cool
  for 10-15 minutes to ease cutting up into individual ribs. Serve
  with potatoes on the side.
  
  Recipe by: From In the Chinese Kitchen with Shirley Fong-Torres
  
  From: Martha Hicks
 
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Cheers

YK Jim


... "And extra chile oil.  A warrior's condiment!"

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