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.
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