CookTeaser

A CookTale

By the time dinner was finished, I could have used a rickshaw to wheel me into bed. It wasn’t overeating it was overcooking. There are very few cuisines of the world that demand as many ingredients. Example: The marinade for the Ribs required 11 ingredients. The Eggplant 11. The Cabbage 10. And that’s only for the preliminary preparation. When it was all said and done, a drive to the Chinese restaurant would have been less exhausting. But I enjoy cooking so it can’t compete with the alternative.

RECIPE

THE MARINADE

3 Pounds of Pork Spare Ribs (cut into individual pieces)

1/2 Cup of Hoisin Sauce
1/2 Cup of Brandy (or rum or bourbon)
1/4 Cup of Honey
1/3 Cup of Soy Sauce
2 TBs of Sesame Oil
2 TBs of Hot Sauce (such as Tabasco)
2 TBs of powdered Ginger
1 TB of Garlic smashed (or garlic powder)
1 TB of Five Spice Powder
2 TBs of powdered Onion
1 tsp of Red Food Coloring
1/4 Cup of Char Siu Sauce for the Glaze

METHOD

1. Mix the marinade ingredients thoroughly in a bowl.

2. Coat the Ribs & Marinate in a Ziplock-type bag for at least 3 hours. Marinate them overnight for a much superior result .

3. Heat the oven to 300°F. Roast the Ribs for no more than 40 minutes. After 40 minutes, remove from the oven & paint one side with a coat of the Char Siu Sauce. Return to the oven for 10 minutes glazed side up.

4. Remove & allow Ribs to rest for 5 minutes. If the butcher hasn’t, (he will upon request), cut the Ribs into individual pieces & prepare to serve.