Recipe courtesy of Spice Islands
Recipe courtesy of Spice Islands
Watch how to make this recipe.
Cantonese Rib
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- Level: Intermediate
- Total: 5 hr 45 min
- Prep: 4 hr 15 min
- Cook: 1 hr 30 min
- Yield: 1 rack of ribs
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 249
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 18 g
- Cholesterol
- 62 mg
- Sodium
- 748 mg
- Level: Intermediate
- Total: 5 hr 45 min
- Prep: 4 hr 15 min
- Cook: 1 hr 30 min
- Yield: 1 rack of ribs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 249
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 18 g
- Cholesterol
- 62 mg
- Sodium
- 748 mg
Ingredients
Directions
- Cut rack of ribs into individual ribs. Place in resealable plastic bag or shallow pan. Combine soy sauce, cilantro, hoisin sauce, sherry, sugar, garlic, ginger and crushed red pepper in a small bowl. Mix well. Pour over ribs and turn to coat well. Refrigerate 4 hours to overnight. Preheat oven to 350°F. Place a rack inside a shallow flameproof baking dish. Remove ribs from marinade; reserving marinade. Place ribs on rack and place in oven. Carefully pour 2 cups of water into the bottom of the baking dish. Roast ribs for 90 minutes until well browned and tender. Pour reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer for at least 5 minutes. After the ribs have cooked for 30 minutes, turn and baste with the marinade every 15 minutes. When the ribs are done, brush them with the honey and broil for 3 to 5 minutes until crispy.
