|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try making this spareribs recipe the next time you want to impress your family with a delicious, home-cooked meal.
Serves 4 to 6. Please note that the ribs need to be marinated overnight (not included in prep time).
- 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
Cut the spareribs apart into 1-inch pieces. Place in a shallow glass baking dish.
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 F (177 C). 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 F (71 C). 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 the frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat the frozen or refrigerated pork before serving.