Barbecued Spareribs: Hoisin-Soy Marinader


Serves: 5
Total Calories: 27

Ingredients

5 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons sugar
1/4 teaspoon five spices

Directions:

1. Combine all ingredients.

2. Rub mixture over spareribs. Let stand 1 to 2 hours then roast (see Pork, *Spareribs).

VARIATIONS:
* For the Five Spices, substitute ground anise or garlic powder.
* Omit the sherry, sugar and Five Spices. Substitute 1 tablespoon chili sauce, 2 tablespoons catsup and 2 tablespoons honey.
* Add the following, minced: 1 garlic clove, 1 slice fresh ginger root and 2 scallions.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 27
Calories from Fat: 0

This Barbecued Spareribs: Hoisin-Soy Marinader recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Master Sauce
*Seasonings and Sauces
All-Purpose Seafood Dip
Barbecued Pork: Basic Marinade
Barbecued Pork: Brown Bean Marinade
Barbecued Pork: Five Spices Marinade
Barbecued Pork: Garlic-Onion Marinade
Barbecued Pork: Hoisin-Chili Marinade
Barbecued Pork: Hoisin-Five Spices Marinade
Barbecued Pork: Pineapple-Sherry Marinade
Barbecued Pork: Sherry-Brown-Sugar Marinade
Barbecued Pork: Sherry-Honey Marinade
Barbecued Pork: Soy-Sherry Marinade
Barbecued Pork: Soy-Sugar Marinade
Barbecued Pork: Spiced Marinade
Barbecued Pork: Sugar-Soy Marinade
Barbecued Spareribs: Basic Marinade
Barbecued Spareribs: Brown Sugar Marinade
Barbecued Spareribs: Catsup-Hoisin Marinade
Barbecued Spareribs: Five Spices Marinade
Barbecued Spareribs: Hoisin-Soy Marinader
Barbecued Spareribs: Pineapple-Soy Marinade
Barbecued Spareribs: Red Bean Cheese Marinade
Barbecued Spareribs: Soy-Sugar Marinade
Barbecued Spareribs: Stock-Soy Marinade
Basic Pepper-Salt Mix
Basic Roast Chicken: Five Spices Marinade
Basic Roast Chicken: Hoisin Marinade
Basic Roast Chicken: Scallion-Honey Marinade
Basic Roast Chicken: Tangerine Peel Marinade
Chekiang Vinegar
Chicken: Chicken Fat-Soy Dip
Chicken: Garlic-Soy Dip
Chicken: Hoisin Dip
Chicken: Mustard-Soy Dip
Chicken: Oil-Salt Dip
Chicken: Soy-Oil Dip
Chinese Mayonnaise
Cinnamon Mix
Cinnamon-Salt Mix
Clam Dip
Deep-Fried Bean Curd Dip
Deep-Fried Chicken Garlic-Soy Dip
Deep-Fried Chicken: Sherry-Soy Dip
Deep-Fried Duck Dip
Deep-Fried Peking Chicken: Celery Sauce
Deep-Fried Peking Chicken: Green-Pea-Catsup Sauce
Deep-Fried Peking Chicken: Mixed Vegetable Sauce
Deep-Fried Peking Chicken: Soy-Vinegar Sauce
Deep-Fried Peking Chicken: Stock-Soy Sauce
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Deep-Fried Shrimp Dip I
Deep-Fried Shrimp Dip II
Deep-Fried Shrimp Miscellaneous Dips
Deep-Fried Wonton Dip
Egg Dressing
Egg Foo Yung Sauce I
Egg Foo Yung Sauce II
Fish Sauce I
Fish Sauce II
Five Willow Sauce I
Five Willow Sauce II
Five Willow Sauce III
Fried Egg Sauce
Hot Mustard
Hot Pepper Oil
Lobster Sauce
Mustard Dressing
Noodles: Beef Sauce
Noodles: Chicken Stock Sauce
Noodles: Ham Sauce
Noodles: Peking Meat Sauce
Noodles: Pork Sauce I
Noodles: Pork Sauce II
Oil-Vinegar Dressing
Oyster Sauce
Plum Sauce I
Plum Sauce II
Poached Shrimp Dip
Pork: Chili-Soy Dip
Pork: Hoisin Dip
Pork: Soy-Mustard Dip
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Red Bean Paste I
Red Bean Paste II
Rice: Mushroom Sauce I
Rice: Mushroom Sauce II
Sesame Paste
Soy-Oil Dressing
Soy-Sesame Dressing
Soy-Vinegar Dressing
Steamed Crab Dip
Sweet-and-Pungent Sauce Combinations
Sweet-and-Pungent Sauce I
Sweet-and-Pungent Sauce II
Sweet-and-Pungent Sauce for Carrots
Sweet-and-Pungent Sauce for Eggs
White Cut Chicken: Egg Yolk Sauce
White Cut Chicken: Milk Sauce
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