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Honey glazed ribs
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| Artist: |
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| Categories: |
Appetizers, Asian, Beef, Chinese, Ethnic, Glaze, Honey, Meats, Ribs |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Beef spareribs, (about 2 l | | 1
| tbsp | Soy sauce, divided | | 3
| tbsp | Dry sherry, divided | | 1
| tsp | Ginger, minced | | 1
| tsp | Five-spice powder | | 1
| tbsp | Cider vinegar | | 1
| cup | Soy sauce + | | 3
| tbsp | Hoisin sauce | | 1
| tbsp | Sugar | | 2
| cup | Garlic, minced | | 2
| tbsp | Honey |
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Procedures:
| 1 | Have your butcher cut ribs in half lengthwise so that each piece is 2 to 3 inches long. | | 2 | Cut between bones to make 6 inch pieces. | | 3 | Trim excess fat. | | 4 | Place ribs in heavy plastic bag. | | 5 | Fro marinade, combine l/4 cup of soy sauce, hoisin sauce, 2 tbls sherry, sugar, ginger, garlic and five-spice powder in small bowl; mix well. | | 6 | Pour marinade over ribs. | | 7 | Seal bag tightly and place in large bowl. | | 8 | Refrigerate 8 hour or overnight, turning bag occasionally. | | 9 | Foil line a large baking pan. | | 10 | Place rack in pan and place ribs on rack (reserve marinade). | | 11 | Bake in preheated 350f oven 30 minutes. | | 12 | Turn ribs over, brush with marinade and bake until ribs are tender when pierced with fork, about 40 minutes more. | | 13 | For glaze, combine honey, vinegar, remaining l tlb soy sauce and l tbls sherry in small bowl; mix well. | | 14 | Brush l/2 of mixture over ribs; place under broiler 4 to 6 inches from heat source and broil until ribs are glazed, 2 to 3 minutes. | | 15 | Turn ribs over, brush with remaining honey mixture and broil until glazed. | | 16 | Cut into serving-size pieces. | | 17 | I changed this recipe from pork to beef. | | 18 | Elaine |
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