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Recipe Name: Honey Glazed Ribs Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 8

2 Pound(s) Beef spareribs, about 2 l
1 Tablespoon(s) Soy sauce, divided
3 Tablespoon(s) Dry sherry, divided
1 Teaspoon(s) Ginger, minced
1 Teaspoon(s) Five-spice powder
1 Tablespoon(s) Cider vinegar
1 Cup(s) Soy sauce +
3 Tablespoon(s) Hoisin sauce
1 Tablespoon(s) Sugar
2 Cup(s) Garlic, minced
2 Tablespoon(s) Honey
Have your butcher cut ribs in half lengthwise so that each piece is 2
to3 inches long. Cut between bones to make 6 inch pieces. Trim
excessfat. Place ribs in heavy plastic bag. Fro marinade, combine l/4
cup ofsoy sauce, hoisin sauce, 2 tbls sherry, sugar, ginger, garlic
andfive-spice powder in small bowl; mix well. Pour marinade over ribs.
Sealbag tightly and place in large bowl. Refrigerate 8 hour or
overnight,turning bag occasionally. Foil line a large baking pan. Place
rack inpan and place ribs on rack (reserve marinade). Bake in preheated
350Foven 30 minutes. Turn ribs over, brush with marinade and bake until
ribsare tender when pierced with fork, about 40 minutes more. For
glaze,combine honey, vinegar, remaining l tlb soy sauce and l tbls
sherry insmall bowl; mix well. Brush l/2 of mixture over ribs; place
underbroiler 4 to 6 inches from heat source and broil until ribs are
glazed,2 to 3 minutes. Turn ribs over, brush with remaining honey
mixture andbroil until glazed. Cut into serving-size pieces. I changed
this recipefrom pork to beef. Elaine FROM: JONI MORPHONIOS
(SSBW98A) Posted toMM-Recipes Digest V3 #242Date: Wed, 4 Sep 1996
17:58:54 -0400From:

Scale this recipe to Servings [?]