Saturday, December 5, 2009

Spicy Chinese Riblettes

1 cup hoisin sauce
6 Tbsp. rice wine or white wine
½ soy sauce
1 cup sugar
½ cup tomato paste
¼ cup finely minced garlic
2 Tbsp. Tabasco
3 pounds pork baby back ribs, cut into 1" riblettes

Preheat oven to 350°. In a medium-size mixing bowl, mix all of the ingredients, except the riblettes, until smooth. Taste and set aside. Place the riblettes in a large roasting pan, and bake, uncovered, for 45 minutes.

Remove the pan from the oven, pour the sauce over the riblettes, and toss to coat. (at this point you can place the riblettes in a bag, cool to room temperature and freeze). Return the pan to the oven, uncovered, and bake for another 45 minutes. Toss every 10 minutes so that the riblettes stay well coated with sauce.

Freezer Preparation:
Thaw riblettes in refrigerator for 24 hrs. Poor riblettes with sauce in to a roasting dish and bake in a 350° oven for 45 minutes, tossing in sauce every 10 minutes.

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