Yield: 50 1 rib portions
Ingredient Amount
Pork spareribs 3 racks
trimmed, silver skin removed
Split lengthwise into 3” wide racks – refer to video demo
Painting Mix – whisk together
Soy sauce, dark 3 Tbsp.
Sherry or shao xing 3 Tbsp.
Marinade
Hoisin sauce 1 Cup
Bean sauce ¾ Cup
Tomato ketchup 1 ½ Cups
Garlic, minced 1 Tbsp.
Ginger, minced 2 tsp.
White pepper, ground 1 tsp.
Scallion, sliced thinly 2 Tbsp.
Shao Xing ¼ Cup
Sesame oil 2 Tbsp.
Kosher salt 1 Tbsp.
Sugar ½ Cup
Lacquer coating mixture – whisk together
Honey ½ Cup
Sesame oil 1 Tbsp.
Mise en Place (Day prior)
1. Brush surface of ribs with “painting mixture”.
2. Mix all the ingredients for the barbecue sauce together, coat the ribs and marinate overnight.
Day of service
1. Hang ribs in Chinese oven and roast at 325°F until tender - do not rely on temperature alone.
2. During the last 20 minutes, brush ribs with honey/oil mixture.
3. Remove from oven rest 10 minutes, cut into individual ribs.
Optional: Before roasting ribs, Prepare Chinese oven for use by filling drip pan with water, preheating to 325°F and placing a shallow steel or aluminum pan containing smoldering wood chips in oven just below drip pan.