Barbecued Spare Ribs
Photo: Spare_ribs_with_Chinese_barbecue_sauce.jpg: SpaceMonkey derivative work: Adrignola (talk), Public domain
These oven-roasted spare ribs get their flavor from an overnight soak in soy sauce, hoisin, honey, rice-style sake and garlic. The marinade gives a salty, sweet and savory glaze without needing a grill or smoker. A pan of water on the oven floor keeps the heat moist while the ribs roast on a rack above it. They are just as good cold the next day.
Instructions
Lay the spare ribs in a single layer in a large baking dish. Stir all the remaining ingredients together in a small bowl.
Pour the sauce over the ribs and turn them so both sides are coated. Leave them to marinate overnight, spooning the sauce over the meat now and then.
Heat the oven to 375 °F (191 °C). Set a large, shallow roasting pan on the bottom of the oven and pour in 0.5 inches (1.3 cm) of water. Put the ribs on a roasting rack.
Roast the ribs for 45 minutes. Raise the oven temperature to 450 °F (232 °C) and roast for 15 minutes more.
Serve the ribs hot or cold. For very tender meat with most of the fat rendered, you can instead bake at 375 °F (191 °C) for 20 minutes, then lower the heat to 325 °F (163 °C) for 1 hour. To cook them on a grill, hold it at 225 °F (107 °C) for 5 to 6 hours.
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