Lychee Sichuan Spareribs
2 lbs pork spareribs
2 tbsp Chinese rice wine
2 tbsp dark soy sauce
2 tbsp hoisin sauce
1 tbsp packed brown sugar
1 tbsp minced garlic
2 tbsp lychee chili sauce
½ tsp Chinese five spice powder
2 tbsp honey
1 tsp sesame oil
1. Cut the ribs between the bones to make individual pieces. Place them in a 3 quart pot
and barely cover with water; bring to a boil. Reduce the heat, cover and simmer until the ribs are tender, 45 to 50 minutes. Drain and let cool.
2. Make the marinade by combining the rice wine, dark soy sauce, hoisin sauce, brown sugar, garlic, lychee chile sauce, and five spice powder in a large bowl. Add the pork and stir to coat. Cover and refrigerate, turning occasionally, for 30 minutes or as long as overnight.
3. Lift the ribs from the marindae and place them on a rack in a foil lined pan; reserve the marinade. To the reserved marinade, add the honey and sesame oil.
4. Broil the ribs until golden brown, 2 to 3 minutes per side, basting with the reserved marinade.
Recipe by Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified Master Chef, enjoys distinction as both a teacher and author. His many talents have found unique expression in 24 cookbooks; his most recent releases are "Martin Yan's Feast: The Best of Yan Can Cook," "Chinese Cooking for Dummies" and "Martin Yan's Asian Favorites." www.yancancook.com
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