6 Servings
3 pounds Baby-back, country-style, or Chinese spareribs
(If they are long, you may ask the butcher to cut them across the length.)
Marinade, (mixed together):
1 cup hoisin sauce
¼ cup soy sauce
6 tablespoons rice wine or sake
¼ cups ketchup
3 tablespoons sugar
2 tablespoons minced garlic
3 tablespoons water
1. Bring a large pot with 3 quarts of water to a boil. Add the spareribs and return to the boil, then reduce the heat to medium and cook for about 20 minutes. Drain the spareribs and let cool.
2. Using a sharp knife, separate the ribs, cutting between the bones. Place in a bowl. Pour the mixed Marinade ingredients onto the ribs and toss to coat. Cover with plastic wrap, and let marinate for at least 4 hours, or overnight, in the refrigerator.
3. Preheat the oven to 350 degrees. Arrange the spareribs on a baking sheet that has been lined with aluminum foil, spooning the marinade on top. Bake for 35 to 45 minutes, until golden brown and crisp. Transfer to a serving platter and serve warm or at room temperature.
