A Classic Cantonese Formula
Tomato Catsup Meets Hoisin Sauce
There is no end of good recipes for Chinese-style Spare Ribs. This one may be the best of them all — the decision is largely a matter of personal taste. But they are very easy to make, delicious and the recipe is easy to follow and fool-proof.
The recipe was received many years ago from a Chinese-American friend of Cantonese origin living in San Francisco. It reflects the way her family made Spare Ribs, baked in an ordinary kitchen oven and in some ways cannot easily be improved upon.
“The recipe is for 3 to4 pounds, but the sauce is sufficient to increase the quantity to 5 to 6 pounds if desired.” — Ellen Lo, San Francisco
The use of Tomato Ketchup is a Fusion touch in Chinese cuisine that reflects the taste of the Cantonese cook.
Baked Spare Ribs
Chinese – Cantonese
3 – 4 pounds Pork Spare Ribs
2 tablespoons Soy Sauce
2 tablespoons Hoisin Sauce
4 tablespoons Tomato Ketchup
4 tablespoons Sugar
2 – 4cloves crushed Garlic
4 Star Anise
2 tablespoons Shaoxing Chinese wine
Parsley or Coriander (Cilantro) leaves for garnish
Salt to taste
If this will be used as an appetizer or bar food, it is better to have the butcher cut the ribs across in 2-inch lengths.
The Garlic should be crushed and the Star Anise smacked a few times with the side of a cleaver to break it in small pieces. Mix all the seasonings together to make the Marinade.
Marinate the ribs in the sauce for several hours.
Salt lightly just before baking.
Bake on a rack in 350 degree Fahrenheit for one hour.
“We like to garnish the serving platter with some Parsley or Coriander leaves.” — Ellen Lo