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CHINESE BARBECUED RIBS

3 to 4 lbs. lean pork baby back ribs or spareribs
3 Tbsp. dry sherry
1/3 cup Hoisin sauce
3 cloves garlic, minced
4 Tbsp. soy sauce, divided 3 and 1
2 Tbsp. honey
1 Tbsp. Oriental sesame oil

Place ribs in large plastic bag. Combine Hoisin sauce, 3 Tbsp. soy sauce, sherry and garlic in cup; pour over ribs. Close bag securely; turn to coat. Marinate in refrigerator at least 4 hours or up to 24 hours.

Preheat oven to 375 degrees F. Drain ribs; reserve marinade. Place ribs on rack in shallow, foil-lined roasting pan. Cook 30 minutes. Turn; brush ribs with half of reserved marinade. Cook 15 minutes. Turn ribs over; brush with remaining marinade. Cook 15 minutes.

Combine remaining 1 Tbsp. soy sauce, honey and sesame oil in small bowl; brush over ribs. Cook 5 to 10 minutes until ribs are browned and crisp.* Cut into serving-size pieces.

Makes 4 main-dish or 8 appetizer servings.

* Ribs may be made ahead to this point; cover and refrigerate ribs up to 3 days. To reheat ribs, wrap in foil; cook in preheated 350 degrees F. oven 40 minutes or until heated through. Cut into serving-size pieces.

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