Barbecued Spareribs

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 racks of spareribs
  • 2 teaspoons monosodium glutamate
  • 2 tablespoons catchup
  • 2 tablespoons soy sauce
  • 2 tablespoons Hoisin sauce (available in Chinese grocery stores; optional)
  • 2 garlic cloves, crushed
  • 2 tablespoons medium sweet or dry sherry
  • 1 tablespoon grated fresh gingerroot or ½ teaspoon ground ginger
  • 1 tablespoon honey


  1. Preheat oven to slow (300°F.).

  2. Cut the spareribs into individual ribs and arrange them on a rack in a baking pan. Sprinkle with the monosodium glutamate. Bake for forty-five minutes.

  3. Combine the remaining ingredients and brush the spareribs lightly with the mixture. Bake for thirty minutes longer and turn the spareribs. Brush with more sauce and bake for thirty minutes longer, or until ribs are nicely browned.

Part of