Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Spareribs, in one piece Breastbone)
(have the butcher trim the 4 c Plum sauce
Fat and discard the

--------------------------MARINADE-------------------------------
4 tb Chicken broth 1 ts Sugar
1/4 c Soy sauce 2 cl (medium) garlic,
3 tb Honey or corn syrup Chopped fine
3 tb Hoisin sauce 1/2 ts Cinnamon
2 tb Wine vinegar pn (tiny) 5-spice powder
2 tb Dry sherry or (optional)
Shaoshing wine

-----------------------DIPPING SAUCE----------------------------
Plum sauce Scallion, chopped

Preheat the oven 10 375 degree F. Trim any excess fat from the ribs
and place them in a long shallow dish. In a mixing bowl, combine the
marinade ingredients; if you are using 5-spice powder, add it to the
mixture by putting it through a tea strainer so it spreads out over
the mixture. Mix 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

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