Honey Spare Ribs

Mut Jup Pai Guat

Preparation info
    • Difficulty


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.


  • 1 (3-to-3½-pound) rack spare ribs


  1. Remove the flap and the extra fat from the rack of ribs, then with a sharp knife score the ribs all over.
  2. 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