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Ingredientes
- 2 x llb pork spareribs, up to 2-1/2
- 2 x baking potatoes, cut into long wedges
- 2 x cloves chopped garlic
- 2/3 c. hoisin sauce
- 1 Tbsp. nom yee, (red bean curd) optional
- 1/4 c. brown sugar, packed
- 1/2 c. tomato catsup
- 2 Tbsp. rice wine, or possibly dry sherry
- 1/4 c. honey
- 1 Tbsp. soy sauce
Direcciones
- 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 till well-blended. Place ribs in a shallow pan and spread marinade on both sides, and set for at least two hrs (overnight is best.)
- Pour sufficient 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 min. Turn spareribs with leftover marinade, add in potatoes to the side of the pan, and bake for another 30 min. Turn spareribs once again and switch to broil for the last 4-5 min (keep an eye on the ribs) till spareribs have a nice glaze, almost burnt appearance. Remove, cold for 10-15 min to ease cutting up into individual ribs. Serve with potatoes on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 796g | |
| Calories 1255 | |
| Calories from Fat 59 | 5% |
| Total Fat 6.65g | 8% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 5036mg | 210% |
| Potassium 2177mg | 62% |
| Total Carbs 288.3g | 77% |
| Dietary Fiber 12.8g | 43% |
| Sugars 199.59g | 133% |
| Protein 15.72g | 25% |
