CHINESE GINGER SPARERIBS WITH SESAME SEEDS

PORTIONS: 4

INGREDIENTS FOR MARINATE

4 lbs. spareribs

⅓ cup light soy sauce

1 tbsp. hoisin sauce

⅓ cup ketchup

3 tbsp. brown sugar

2 tbsp. chopped ginger

2 tsp. chopped garlic cloves

2 tbsp. rice wine

1 tbsp. rice vinegar

½ tbsp. paprika

½ tsp. ground black pepper

OTHER INGREDIENTS

4 cups chicken broth without salt or water

1 cup Rhine wine

1 tbsp. cornstarch

2 tbsp. cold water

2 tbsp. roasted sesame seeds

METHOD

Measure and chop all ingredients necessary for the recipe.

In a bowl mix all the ingredients for marinate.

Wash the spareribs in cold running water and pat dry. Cover the ribs with the marinate sauce. Let to marinate in the refrigerator for about 5 hours.

Preheat the oven at 325° F.

In a baking sheet pan pour the chicken broth or water and wine. Place a griddle on top. Arrange the spareribs on top of the griddle. Save in a bowl the sauce left over.

Bake the ribs for about 2½ hours. Baste the ribs every 20 minutes with the sauce left over. Turn the ribs around every 20 minutes; it will bake evenly on both sides.

Spareribs should be golden brown and soft.

Strain the liquid left in the baking pan and pour into a small pot and bring it to a boil.

Mix the cornstarch with the cold water and stir into the sauce to thick it.

Cut the ribs and place them in a platter. Sprinkle sesame seed on the ribs.

Serve sauce on the side. If you prefer pour a bit sauce on top the ribs and then sprinkle with sesame seeds on top.