ROASTED SPARERIBS WITH KUNG PAO SAUCE

PORTIONS: 4

INGREDIENTS FOR MARINADE

2¾ lbs. pork spareribs

1 tbsp. vegetable oil

1½ tbsp. light soy sauce

2 minced garlic cloves

1 tsp. minced ginger

1 tbsp. rice wine (Shao hsing) or dry cherry wine

1 tsp. paprika

METHOD

Wash the spareribs with cold running water and pat dry.

In a bowl mix the 6 ingredients for marinade and cover the ribs on both sides. Let it marinade at room temperature for 1 hour.

Preheat oven at 325﮿ F.

In a large baking pan place 3 cups water or chicken broth. Place a griddle on top of the baking pan and the ribs over it.

Bake the ribs for about 2½ hours. Turn around the ribs and baste with the dripping juices every 20 minutes. Ribs should be golden brown and tender but not overcook. Set aside the ribs and save any liquid left in the baking pan.

SAUCE

¾ cup chicken broth

2 tsp. cornstarch

2 tbsp. soy sauce

1 tbsp. rice wine vinegar

1 tbsp. hoisin sauce

1 tsp. hot sesame oil

½ dry hot pepper. Optional

1 tsp. brown sugar

1/3 cup lightly roasted peanuts without salt.

¼ cup sliced scallions

METHOD

In a small pot dissolve cornstarch in the chicken stock. Add and mix soy sauce, rice wine vinegar, sesame oil, hot peeper and brown sugar.

At low temperature and mixing constantly bring the liquid to a boil and cook 2 minutes. The sauce will thick. Mix half of the peanuts into the sauce

Add any liquid leftover in the baking pan and mix well.

Cut the ribs, put it in a platter. Pour the sauce on top of the ribs and sprinkle with the rest of the peanuts and scallions.