Chinese Barbecued Ribs
These delicious ribs are the Chinese version of barbecued ribs. The sauce, rich with sherry, soy, orange juice, honey, sugar, and five-spice powder, cooks onto the ribs, glazing them as they roast. Note the boost in heat for the last 10 minutes.
- Spareribs - 2 racks (about 2 lbs each)
- Light soy sauce - 3 tablespoons
- Dry Sherry - 1 tablespoon
- Catsup - 4 tablespoons
- Concentrated Orange Juice - 1 tablespoon, undiluted
- Sugar - 4 tablespoons
- Honey - 2 tablespoons
- Hoisin sauce - 1 tablespoon
- Five-spice powder - 1/2 teaspoon
- Red food coloring - 2 drops
Trim any fat off the ribs and remove the overlapping piece of the meat on the bony side, if any. Lay the ribs flat on a tray and mix the remaining ingredients to form a marinade. Rub the marinade on both sides of the ribs and place in the refrigerator for at least four hours, overnight if possible.
Preheat the oven to 375 F. Place the marinated ribs on a rack over a pan filled with 1 inch of water to prevent sticking and burning in the oven. Roast for 35 minutes. Increase the oven to 450 F and cook for 10 more minutes. Slice apart and serve immediately.