Snacember 25

We all know what today is, don't we?

Yup....it is NATIONAL MOVIE AND CHINESE FOOD DAY!

Also?  Christmas.

And yes, my darling fiance (I may eventually tire of that word, but not this week) Charming Suitor and I will be headed out to celebrate the Yuletide with Officer K's lovely family, who have adopted me and ply me with ham.  But I do love the movie and Chinese food tradition of my people, and it is likely that later tonight there will be a DVD and some takeout.  So I thought I would give you a recipe that honors both!  A lovely appetizer to bring to your Xmas celebration, but in that American Chinese Food tradition.

thanks saveur.com

Chinese-Style Spare Ribs


1/3 cup hoisin sauce
1/4 cup soy sauce
3 T honey
3 tablespoons dry sherry
2 cloves garlic, finely chopped
2 tablespoons. sugar
1 T fresh grated ginger
3/4 teaspoon. red food coloring (opt)
1/4 teaspoon Chinese five spice powder
1 2-pound slab spareribs, preferably St. Louis style, cut into individual ribs


Whisk together all marinade ingredients in a large bowl. Place ribs in a large ziploc bag and pour in the marinade. Seal the bag, pressing out as much air as possible, and massage to coat ribs evenly.  Place in the refrigerator and marinate for one hour to overnight.

Remove ribs from the refrigerator   Preheat oven to 350.  Place the ribs on a rack over a roasting pan, with a little water in the bottom, reserving marinade. Cover with foil and cook at for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Cover and continue to cook for 35 minutes more.

Baste with remaining marinade and up the heat to 500. Cook ribs uncovered until they are glazed and browned, about 5 to 10 minutes more. Remove from the oven, let cool for 5 minutes, and serve.

Yours in Good Taste,
Fa La La La La
The Polymath