Barbecued Spareribs

Name: Barbecued Spareribs (叉燒排骨)
Yield: This recipe would serve 4 as a main course, more if used as an appetizer.
Cuisine: Chinese
Ingredients: 1 tablespoon orange, pineapple, or grapefruit juice; 1 tablespoon orange, pineapple, or grapefruit juice; 1 teaspoon honey; 1 tablespoon orange, pineapple, or grapefruit juice; 3 cloves garlic, peeled and coarsely chopped; 2 racks of spareribs, each about 2 pounds; 2 teaspoons bean paste; ½ cup light soy sauce; 2 tablespoons dry sherry; ½ cup hoisin sauce; 1 tablespoon catsup; 1 teaspoon sugar

叉燒排骨

Preparation info

This recipe would serve
4
as a main course, more if used as an appetizer.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

“Invented” here as a substitute for other cuts of pork during the meat shortage of World War II, barbecued spareribs have become one of the most popular Chinese appetizers. For a tasty result, one must buy lean ribs in whole racks from a butcher; the packaged ones sold in the supermarket are generally unacceptable—there is too much gristle and fat.

Ingredients

Asia
China
Starter
Main course

Ingredients

Method