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Serves 6-8 people as an appetizer
2 lb. baby back pork spareribs
2 Tbsp. soy sauce
1 Tbsp. honey
2 Tbsp. hoisin sauce
1 Tbsp. white vinegar
1 Tbsp. dry sherry
1 tsp. salt
2 cloves garlic, minced
pinch of 5 spice powder
Have the butcher cut the one slab of ribs into two, lengthwise, from top to bottom down the center. This will produce small Chinese-style spareribs.
Combine the marinade ingredients and pour over the ribs and let marinate for at least 3 hours, preferably overnight, turning the ribs at least once or twice.
Place the ribs on an outside grill after the coals have burned down. Barbecue about 20 to 30 minutes, NOT over direct fire as the ribs will burn easily.
To serve place ribs on a chopping board and, with a cleaver, separate the strip into individual ribs.
Decorate with shreds of scallions and serve.
©Sally Bernstein, 2006