More Spareribs Recipes
- 2 pounds spareribs
- 3 tablespoons light soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons ketchup
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon brown sugar
- 2 garlic cloves, finely chopped
- 2 tablespoons honey
- 1/4 cup boiling water
Combine the light soy sauce, hoisin sauce, ketchup, rice wine or sherry, brown sugar, and the chopped garlic. Pour over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set oven to either 175 degrees Celsius). Dissolve the honey in the boiling water.
Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Brush the spareribs several times with the honey and water mixture during roasting. Remove and cool.
Spareribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated pork before serving).
Nutritional Breakdown per serving (based on 6 servings) - 328 calories (kcal), 22 g Total Fat (10 g monounsaturated, 8 g saturated , 2 g polyunsaturated), 17 g Protein, 13 g Carbohydrate, 73 mg Cholesterol, 805 mg Sodium
Note: Using low-sodium soy sauce reduces the sodium count to 590 mg (25 percent of daily total).