BABY BACK RIBS |
| Name: |
Jhylia Eagle |
| Base: |
Stationed at MCBH, Navy enlisted, off base housing |
| Recipe: |
2 lb. baby back spareribs
1/4 cup shoyu sauce
2 tbsp. hoisin sauce
1 tbsp. Chinese rice wine or sherry
1 tsp. sugar
Can plum sauce
2 tbsp. honey
2 tbsp. white vinegar
1 tsp. chopped garlic
2 tbsp. chicken broth
Combine all the ingredients and stir well. Pour over ribs to marinate, basting thoroughly. Let stand 3 hours or 6 hours in a refrigerator. Preheat oven to 375*. Fill a baking pan with water and hang ribs above to prevent smoke and drippings from falling out. Roast for 45 minutes then raise heat to 450* for 15 minutes longer or crisp and golden brown. |
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