MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cantonese BBQ Pork Spareribs
 Categories: Chinese, Pork, Barbecue
      Yield: 4 Servings
 
      2 ts Garlic; minced
      3 tb Sugar
      5 tb Black soy sauce
    1/3 c  Hoisin sauce
    1/2 c  Chinese Shaoxing wine
      2 tb Ground bean sauce

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      2 tb Honey
      2 ts Sesame seed oil
      3 tb Thin soy sauce
 
  Note:

  The amount given is only for about 2 lb ribs. Scale up accordingly.
  
  My modifications and ingredients are important here.
  
  1. Change to 4 ts minced garlic
  2. Black soy sauce - I use Koon Chun Thick Soy Sauce. It comes out
     of the jar like molassas and adds a great flavor to pork.
  3. Hoisen & Ground bean sauces - Use Koon Chun as well. All koon
     chun condaments come in restaurant sizes and are the best. Of
     the many Chinese restaurants I have been in, I always see it in
     their kitchen.
  4. This is important. The best here and also the most expensive is
     from the Republic of China. It has a red label with black
     Chinese writing on top and the words Shaoxing in white just
     below. It comes in a square, cylindrical bottle and is about 6
     to 8 dollars for 750 ml.
  
  I take all the marinade ingredients and put into a bowl. I heat it
  up slightly so all the ingredients combine. I add a little corn
  starch and water to thicken it up a little. I find it sticks to the
  ribs better this way.
  
  I put the ribs and marinade in a pan big enough to contain full
  racks. Being as dedicated as I am, I cover and refrigerate for a
  week. I also remove and switch around the ribs twice a day so all
  the ribs are well marinated. I don't like using a plastic bag here
  since the marinating drying slightly on the ribs works better.
  
  I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I
  hot smoke the ribs for about 1-1/2 to 2-1/2 hours. The temperature
  gets to about 200 to 225°F. I also brush the marinade several times
  while cooking.
  
  After ribs are done, I brush the with the glaze. I scale up the
  ratios here as well. I am more generous with the honey and less
  with the sesame seed oil. I use just enough to give a hint of the
  oil flavor. I sprinkle ribs with sesame seeds just before serving.
  I usually serve with a good  quanitiy of Thai Fried Rice or Yang
  Chow Fried Rice. I also like cantoneese stir fried brussel sprouts
  of sechwan green beens.
  
  Posted by: Michael Loo, Apr 2, 1997
 
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