March 2019 2019 Cooking Recipes Scallop Recipes Crock Pot Recipes Easy Salad Recipes Chicken Stir Fry Recipes Brownie Recipes Pampered Recipes Super bowl Recipes Low Calorie Recipes Quick and Easy Recipes Healthy dinner Recipes Thanksgiving Recipes Chicken Parmesan Recipes Cheesecake Recipes Meat Recipes Chicken Salad Recipes Mahi Mahi Recipes Holiday Recipes Christmas Scent Recipe 3 Cinnamon Sticks 4 2 Bay Leaves 1/4 c Whole Cloves 1/2 Lemon Cut In 2 Pieces 1/2 Orange... 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: 3.5 649 people have voted Last Reviewed on 2019-03-23 2019 Cooking Recipes » Appetizer Recipes » Classic Barbecued Spareribs Saturday, Mar 23 2019 2019 Best Cooking Recipes New Recipes Marinated Asparagus Scalloped Asparagus Halibut StirFry Stirfry Duck and Asparagus Asparagus Crepes with Mushroom DillSauce Esparragos Con Tomatillos Asparagus with Tomatillos New Cooking Recipes CornsticksDupree Recipe 1/4 cup melted shortening or vegetable oil 2 cups self rising cornmeal or cornmeal mi 1 1/4 cups milk 1 egg, beaten 1 1/2 teaspoons cracked fennel or cumin seed 1 1/2 teaspoons cracked pepper Preheat oven to 450 degrees. Pour the shortening in a cast iron cornstick mold or 10 inch skillet. Place mold in the hot oven. Place the self rising cornmeal or mi in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening from the mold into the batter, then pour the batter into mold. Bake 12 to 15 ... Cooking Magazines: Vegetable Recipes » March 2019 Dish Of The Day Post Thanksgiving Enchiladas Recipe FILLING 1 1/2 c Diced, cooked turkey P... read more Category: » Thanksgiving Recipes View more dishes Top 5 Cooking Categories Bread Recipes Cheesecake Recipes Low Calorie Recipes Homemade Cake Recipes Food Recipes View More Categories