Trader Vics Chinese Spare Ribs Food

TRADER VIC'S CHINESE SPARE RIBS

Steps:

• In bowl, whisk together soy sauce, plum sauce, tomato paste, hoisin sauce, dry sherry, ginger, garlic, sesame oil, and salt. Set aside.
• Preheat oven to 350 degrees Fahrenheit.
• Rub sugar on all sides of ribs.
• Place on greased or sprayed rack, in foil lined roasting pan, meat side up.
• Bake, tightly covered, 1-1/4 hours.
• Drain juices from pan; remove rack and return ribs to pan.
• Spread sauce over ribs, turning to coat.
• Bake, uncovered, 40 minutes or until ribs are tender and glazed, turning and basting twice.
• Cut into appetizer single-rib servings if desired, or use as a main course. Servings given is for a main course.

OVEN-BAKED CHINESE SPARERIBS

Steps:

• Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
• Add spareribs.
• Marinate overnight, turning several times.
• Line a shallow pan with aluminum foil.
• Preheat oven to 350°.
• Roast spareribs 45 minutes.
• Turn heat to 325°.
• Roast 15 minutes longer.
• When shrinkage occurs, ribs are done.

BONNIE'S CHINESE SPARE RIBS

Steps:

• Whisk together in a pan and heat until all dry ingredients are incorporated.
• Cut a rack of St. Louis stlye pork spareribs into individual ribs and put in a container for marinating and marinate at least two hours, if not overnight.
• Remove ribs from marinade (reserve marinade); arrange on the rack, meat (not bone) side up. Place pan on middle rack of oven; pour in enough water that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs. Bake ribs for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Bake for 35 minutes more. (Add more water to pan if it dries up.) Raise heat to 450°. Flip ribs again; baste with remaining marinade. Continue baking until ribs are glazed, browned, and tender, about 20 minutes more.