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     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 Shaohsing 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 pounds of ribs.  Scale up
 accordingly.

 My modifications and ingredients are important here.

 1. Change to - 4 teaspoons 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 Chineese restaurants I have been in, I always see it in
    their kitchen.
 4. This is important.  The best here (also the most expensive) is
    from the republic of china.  It has a red lable with black
    Chinese writing on top and the words SHAOHSING 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 degrees 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.

 From: Michael Loo
 Date: 04-02-97

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