These Chinese spareribs are tangy and delicious and a must taste food fare. This delectable secret recipe is worth stealing. But, I didn’t have to steal it. It was gladly given to me. There is simply nothing better than tender juicy spareribs. My taste buds are getting excited just remembering the great and succulent ribs these recipes create.
I got both of these recipes from a friend of mine who used to own a “rib joint”, as she used to refer to it, in Northern California for some years. She had the most wonderful tasting food. When I moved from Northern California back to Southern California, I really missed her. But I think I missed her ribs even more. I have never found any place that has had as great tasting pork ribs as she did.These are her secret recipes that she shared with me.
She was a simply magical chef. She had given me several of her secret recipes. But, sadly I have lost them. These are the only two that I can remember. Hope you enjoy them as I have over the years.
If you wish to cook these ribs on an outdoor barbecue, remember, the key to good ribs is to keep it low and slow. Always use the indirect method (where heat source is to the side of the food) of cooking. They will turn out fantastic if you put them on a spit with a rotisserie attachment and baste them often and well.
Barbecued Chinese Spareribs
- 3 1/2 lbs of baby back pork ribs
- 1/4 cup of honey
- 1/4 cup sherry
- 1 tsp ground cinnamon
- 1/4 tsp fresh ground pepper
- 1 tsp ground cloves
- 2 garlic cloves, crushed
- Combine all marinade ingredients. Place the ribs in a large glass baking dish. Pour the marinade over the ribs making sure to cover well. Cover baking dish tightly with plastic wrap and refrigerate 18 to 24 hours.
- When marinating time is up, remove ribs from refrigerator and bring to room temperature. Pour the leftover marinade into a small sauce pan and bring to a boil for 10 to 15 minutes. Set aside for later basting.
- Place ribs on a rack in a large glass baking dish. Place uncovered in a 325° oven for 1 hour, turning every 15 minutes. After 1 hour began basting ribs with the leftover marinade until dark brown and crispy, about another 30 to 40 minutes. Ribs are cooked when they become pliable as you bend them and began to pull away from the bone. Serve these Chinese spareribs with rice and a cucumber salad with red onions and Italian dressing.