- 1/2 side of pork spareribs
- 2 tbs hoisin sauce, plus 1 tbs for glaze
- 1 tbs dry sherry
- 1 tbs corn starch
- 2 tsp five spice powder
- 3 tbs soy sauce, plus 1 tbs for glaze
- 2 tsp Chinese black vinegar, plus 1 tbs for glaze
- 1 tbs honey plus 1 tbs for glaze
- dash of kosher salt
The best Chinese spare ribs that we have ever tasted were at Nancy Lee’s Pig Heaven in New York city. They guard their recipe very carefully, however this is our version.
- Have your butcher cut the ribs through the bones crosswise to make about 3 inch lengths
- Cut bones apart leaving and equal amount of meat on each rib.
- In a bowl add the corn starch, dry sherry, soy sauce, salt and five spice powder.
- Coat ribs completely and allow to marinate for 1 hour.
- In a preheated 350 degree oven, place the ribs on a baking sheet and cook for 30 to 40 minutes or until no longer pink inside.
- To prepare the glazing sauce, to a bowl add 1 tbs of Chinese vinegar, dry sherry, hoisin sauce and honey and brush ribs all over.
- Return ribs to baking sheet and cover with foil and cook for another 10 minutes at 350 degrees.
- Cool and serve.