INGREDIENTS:
(SERVES 6-8)
4lbs FRESH SPARE-RIBS
1/4 CUP DARK SOY SAUCE
1/2 CUP HOISIN SAUCE
3 TBSPS DRY SHERRY
1/4 TSP FIVE SPICE POWDER
1 TBSP BROWN SUGAR
4-6 GREEN ONIONS FOR GANISH
PROCEDURES:
1) FIRST PREPARE THE GARNISH. TRIM THE ROOT ENDS AND
THE DARK GREEN TOPS
FROM THE ONIONS.
2) CUT BOTH ENDS INTO THIN STRIPS, LEAVING ABOUT HALF
INCH IN THE MIDDLE
UNCUT.
3) PLACE THE ONIONS IN ICE WATER FOR SEVERAL HOURS
OR OVERNIGHT FOR THE
ENDS TO CURL UP.
4) CUT THE SPARE-RIBS INTO ONE-RIB PIECES. MIX ALL
THE REMAINING
INGREDIENTS TOGETHER, POUR OVER THE RIBS
AND STIR TO COAT EVENLY.
ALLOW TO STAND FOR ONE HOUR.
5) PUT THE SPARE-RIBS PIECES ON A RACK IN A ROASTING
PAN CONTAINING 2 1/2
CUPS OF WATER AND COOK IN A PRE-HEATED
3500F OVEN FOR 30 MINUTES. ADD
MORE HOT WATER TO THE PAN WHILE COOKING,
IF NECESSARY.
6) TURN THE RIBS OVER AND BRUSH WITH THE REMAINING
SAUCE. COOK 30
MINUTES LONGER, OR UNTIL TENDER. SERVE
GARNISHED WITH THE ONION
BRUSHES.
