How to Make Peking Pork Spare Ribs

Chinese pork spare ribs are defined by their distinctive Asian sauce.

Pork is extensively used in Chinese cooking. Meats are a part of a balanced diet. Many cuts of pork are actually lean and can be part of a great diet, even if you are trying to eat "weight smart" and "heart healthy." No matter what your activity level, lifestyle or age, enjoy the nutritional benefits and taste of eating pork. This recipe is about making Peking-style pork spare ribs, also called Chinese Barbecue Pork. The ribs are roasted under the broiler rather than using the conventional grill, so cooking will not be affected by weather and climate.

Instructions

1. 1/4 teaspoon Chinese 5 spice powder
   1/2 cup chicken stock or vegetable stock
   2 cloves minced garlic
   2 tablespoons light soy sauce
   3 tablespoons brown sugar
   1 cup ketchup
   1 tablespoon hoisin sauce (also called Peking sauce)
   2 tablespoons red wine
   1/2 tablespoon rice vinegar
   1/2 teaspoon minced ginger
   3 tablespoons pure honey
   1 rack 4 pounds pork ribs; or 2 racks 2 pounds each, pork ribs
   1 teaspoon sesame seeds, for garnishing (optional)

2. Mix all the first 10 ingredients in a bowl (the five spice powder through the ginger.) Heat the sauce in the pan, stirring well. Divide the sauce into two portions in two separate bowls.

3. Wash the ribs and trim any fat if necessary. Place the ribs on a roasting pan. Brush the pork ribs on both sides, using only one portion of the sauce. Cover with foil and refrigerate 8 hours or overnight.

4. Place the ribs in a broiler. Roast at 350 degrees F for 60 minutes to 1-1/2 hours until done.

5. Add the honey to saved remaining sauce mixture just before the ribs are done. Baste the ribs on both sides to glaze them.

6. Arrange the ribs on a warm serving platter. Sprinkle sesame seeds on top of the ribs.

Tips & Warnings

• The sauce can be made beforehand and can be kept in the refrigerator up to five days.