Title: Barbecued Spareribs - Chef's
Categories: Meat Beef
Yield: 4 Servings
| 2 | lb | Spareribs |
| 2 | tb | Dark soy sauce |
| 3 | tb | Orange honey |
| 3 | tb | "Koon Chun" Hoisin sauce (or Chee Hou or Chap Sam sauce) |
| 1 | | Clove garlic |
| 1/2 | ts | Hot chili oil (omit with Chap Sam sauce) |
| 1 | | Green onion |
| 2 | tb | Thin soy sauce |
| 1 | tb | Dry Marsala |
Preparation: Chop ribs into 2" sections. Mix remaining ingredients and
marinate ribs in mixture for 4-6 hours, turning several times. If you
marinate overnight, keep refrigerated, and allow to warm up before baking.
Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade. Place
ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting
every 15 minutes. Turn up heat to 375 and finish undisturbed for 15
minutes - until slightly rusty. Serve hot. Serves 4