Name: Honey Spare Ribs
Cuisine: China
Ingredients: 1½ tablespoons whiskey; Pinch of white pepper; 1½ tablespoons dark soy sauce; 3 tablespoons honey; 2½ tablespoons hoisin sauce; 1½ tablespoons light soy sauce; 1 tablespoon brown bean sauce (see note); 2 tablespoons oyster sauce; 1 (3-to-3½-pound) rack spare ribs

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

A specialty of Cantonese chefs whose expertise is roasting. This is truly an art in Canton, and even the best of Shanghai chefs will not make this dish as well as a Cantonese—but you can.

Ingredients

1 (3-to-3½-pound) rack spare ribs

Method

Remove the flap and the extra fat from the rack of ribs, then with a sharp knife score the ribs all over.
Line a baking pan with foil and lay the rack of ribs inside. Using your hands, rub the marinade into the meat. The ribs must marinate for at least 6 hours, or overnight. You may prepare the ribs and marinate them in the refrigerator overnight, but they must