September 2018 2018 Cooking Recipes Easy Pasta Recipes Mahi Mahi Recipes Carrot Cake Recipes Appetizer Recipes Stuffings Recipes Pasta Recipes Great Fish Recipes Banana Cake Recipes Sweet potato Recipes Super bowl Recipes Lasagna Recipes Bisquick Pie Recipes Baked Salmon Recipes Bread Recipes Puerto Rican Recipes Vegan Recipes Peanut butter Recipes Peanut Butter Chocolate Kisses Recipe 1/3 c Butter or margarine softened 3/4 c Firmly packed brown sugar 1 Egg 1 ts Vanilla 1/2 c C... read more Appetizer Recipes Oysters In Blankets Peppered Channa Dip Thecha Raw Mushroom Appetizers RedCooked Eggs Spanakopites Apo Ti Samos Spinach Pies From Samos Stuffed Cantaloupe SunDried TomatoMozzarella Appetizers Swiss Flan Yellow and Red Bell Peppers Filled with Tuna and Capers Classic Barbecued Spareribs Recipe Classic Barbecued Spareribs recipe and other appetizer recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 2 lb Spareribs, in one piece (have the butcher trim the Fat and discard the Breastbone) 4 c Plum sauce MARINADE 4 tb Chicken broth 1/4 c Soy sauce 3 tb Honey or corn syrup 3 tb Hoisin sauce 2 tb Wine vinegar 2 tb Dry sherry or Shaoshing wine 1 ts Sugar 2 cl (medium) garlic, Chopped fine 1/2 ts Cinnamon pn (tiny) 5 spice powder (optional) DIPPING SAUCE Plum sauce Scallion, chopped Preheat the oven 10 375 degree F. Trim any e cess fat from the ribs and place them in a long shallow dish. In a mi ing bowl, combine the marinade ingredients if you are using 5 spice powder, add it to the mi ture by putting it through a tea strainer so it spreads out over the mi ture. Mi well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade. Add the 1/4 cup plum sauce to the marinade reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven. Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe: Chinese Appetizers by Verdi Published by Irene Chalmers Cookbooks, 1981 Classic Barbecued Spareribs recipe and other appetizer recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 4.0 461 people have voted Last Reviewed on 2018-09-22 2018 Cooking Recipes » Appetizer Recipes » Classic Barbecued Spareribs Saturday, Sep 22 2018 2018 Best Cooking Recipes New Recipes Crab Fried Rice with Nam Prik Sauce Masa Harina Recipes 1 Broccoli with Oyster Sauce Sweet and Sour Cod Aromatic Cabbage Fried Cabbage New Cooking Recipes Sugar Cookies 3 Recipe 3/4 c Butter softened 3/4 c Sugar 1 lg Egg 1 tb Grated lemon peel 1 ts Vanilla e tract 2 1/4 c All purpose flour 1/4 ts Salt Water Cream butter in large mi er bowl. Add sugar beat until light and fluffy. Beat in egg, lemon peel and e tract until well blended. Gradually mi in flour and salt until well blended. Beat in wate r, a few drops at a time, only until dough starts to come away from sides of bowl. Shape dough into a large flat disk wrap in plastic wrap and refrigerate 2 3 hours. Preheat oven to 350^. Roll dough on lightly floured surface to 1/8 thickness. Cut... Cooking Magazines: Butter Cookie Recipes » September 2018 Dish Of The Day New Year's Pork Roast with Saurkraut Recipe 1 SAURKRAUT 1 BEER 1 MASHED POTATOES 1 PORK ROAST 1 HOT DOGS WITH SKIN Put the pork roast in... read more Category: » Pork Tenderloin Recipes View more dishes Top 5 Cooking Categories Slow Cooker Recipes Regional Cuisine Recipes Broccoli Recipes Butter Cake Recipes Vegetable Recipes View More Categories
