1 pound pork spareribs –sliced between the rib bones
3 TBS hoisin sauce
1 TBS soy sauce
1 TBS honey
1 TBS ketchup
1 TBS sake
1 tsp lemon juice
1 tsp rice vinegar
2 tsp grated garlic
2 tsp fresh grated ginger
½ tsp Chinese five-spice powder
If you don’t have Chinese five –spice powder you can google substitutes.
Here is what you need to do:
In a glass dish, like a casserole dish, combine the all the ingredients except the ribs. Place the ribs in the dish making sure they are well coated with the marinade. Cover the dish with plastic wrap and marinate in the fridge for at least 3 hours or overnight. Remember to remove from fridge 30 minutes before you are going to put it in the oven.
Heat your oven to 325. Put enough water in the bottom of a broiler tray to cover the bottom. Place the rack over the tray. You can cover the tray with foil wrap, slicing slits in the foil where slits are on the rack for easier clean up. Lightly spray with a non-stick cooking spray. Place the ribs on the rack. Do not discard the marinade. Put it in a small sauce pan and bring to a boil and reduce to a simmer.
Place the tray on center rack in the oven. Cook for an hour to an hour and a half, depending on how thick your ribs are. Turn and baste with marinade every 10 minutes. You can serve the marinade with the ribs.