The Year of Appetizers
Appetizer #6 - Chinese Barbecued Ribs (Shao Pi K'u)
The original recipe comes from Betty Crocker's International Cookbook published in 1980. I'll start off by saying I did not get 42 appetizers from a little more than 1 1/2 lbs of pork spareribs and I did modify the recipe a tiny bit. The recipe calls for 1 1/2 to 2lbs of spareribs. I got a small rack from a meat shop and had them cut in half. When I sectioned the pieces, I thought they were a perfect size, so that worked out. I also want to say that I did not have sake or dry sherry as called for in the recipe; however, I looked up what I could substitute and found I could use white rice wine vinegar (I had that ingredient). I also used a low sodium soy sauce. This sauce was easy to put together. There's a least two hours that you marinate the ribs in the refrigerator, one hour of cook time, covered and 45 minutes cook time uncovered. I basted the ribs twice during the uncovered cook time and once right after I took them out of the oven (I cooked the last of the marinade before that final basting). I really enjoyed this appetizer. I liked that you could easily use it as the meat/protein portion of a meal, with steamed rice and veggies. Try this recipe as an appetizer or meat/protein portion of a meal; I think you'll like it. I know I did!
Ingredients:
1 1/2 to 2 lbs - Fresh pork spareribs
1/4 cup soy sauce (I used low sodium soy sauce)
1/4 cup hoisin sauce or chili sauce (I used hoisin sauce)
2 tablespoons honey
2 tablespoons sake, dry sherry or rice wine vinegar (I used rice wine vinegar)
1 small clove garlic, crushed (I diced my garlic)
green onions chopped (optional)
Directions:
Cut spareribs crosswise into 1 1/2 inch pieces or have your butcher cut it for you (that's what I did). Place ribs in a shallow glass or plastic dish. Mix the rest of the ingredients in a medium sized bowl. Pour sauce over ribs, cover the dish and place in the refrigerator for a minimum of two hours. When you are ready, pre-heat your oven to 325 degrees Fahrenheit. Remove spareribs from the refrigerator and place meaty side up in a baking dish (The original recipe says to put them on a rack in a foil lined broiler pan, which I did not have). Set marinade aside in a bowl. Cover with foil and bake for one hour. After one hour, remove the ribs, uncover and baste with marinade. Return to oven for 45 minutes, basting at least twice during that cook time (I did go ahead and put a cookie rack over a large baking sheet for this step). Right before removing the ribs at the end of the 45 minute cook time, microwave the last of the marinade for at least two minutes in a microwave safe bowl (You're cooking the marindade/sauce, because you did have it on raw meat). Brush the ribs with the now cooked marinade sauce once more and remove to a serving plate. Sprinkle with green onions if desired.
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| Chinese Barbecued Ribs (Shao Pi K'u) |
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| Chinese Barbecued Ribs (Shao Pi K'u) |
