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Canton Region – Shiu Pai Gwut (Barbecued Spareribs)

Marinade:

¼ C                              Fermented red bean curd/paste, mashed

2 t                                Ginger, minced

2 t                                Garlic, minced

2 T                               Shoa Hsing wine or dry Sherry

¼ C                              Catsup

6 T                               Honey

¼ C                              Hoisin sauce

2 T                               Bean sauce

¼ C                              Soy sauce

2 t                                Five spice

2 T                               Sugar

2 t                                Saltpeter (optional)

 

1 Rack                         Beef or pork ribs, bite size pieces, bone in or out

 

Glaze:

¼ C                              Honey

2 T                               Water

 

Procedure:

1.      Prepare and mix all the ingredients for the marinade in a bowl.

2.      Marinate the ribs in the marinade in a plastic bag or emerged in a container for at least 8 hours.

3.      Preheat the oven to 425.

4.      Partially fill a shallow sheet tray with water.

5.      Oil a wire rack that fits the sheet tray (water must not touch the rack).

6.      Arrange the ribs on the rack meat side up.

7.      Prepare the glaze.

8.      Cook the ribs for 10 minutes before you add the first layer of the glaze.

9.      Cook for another 10 minute before you rotate the ribs and add a second layer of glaze.

10.  Cook for 15 minutes and place the final glaze layer on the ribs.

11.  Cook for 3 minutes before removing for good. Can be served hot or cold.

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