Tangy Cantonese Spareribs
Pan Size: 9×13-inch pan or Roasting pan
Baking Time: 45 minutes
Temperature: 325°
Yields: 6 lbs. of ribs
- 6 lbs. young pork loin back ribs
- 1 inch piece of ginger root, peeled
- 1/2 clove garlic
- 1/2 c. shoyu
- 3/4 c. sugar
- 1/2 c. catsup
- 1/4 c. sherry
- 1 tsp. salt
- Parboil the ribs first to get rid of the fatty oil.
- Crush ginger root and garlic.
- Place in a pan and blend in remaining ingredients into a sauce.
- Rub it into the loin back ribs and marinate for 3 hours.
- Line baking pan with foil and fill it with a 1/2 inch of water to catch the falling juice.
- Place ribs on rack in a 325° oven and bake for 45 minutes.
- Use balance of the sauce for basting.
