Hands-on Pork Spare Ribs with Soy & Hoisin Glaze
June 1, 2009
A little more effort is required with a big rack of spare ribs, which won’t cook through evenly if you just leave it alone. Every 15 to 20 minutes these ribs need turning. It’s not a burden if you’ve got liquid refreshment to keep you company. The hoisin is a thick sweet paste available in the Asian section of supermarkets, but you can use ketchup if it’s too hard to find. This recipe is a briquet-free zone as well.
Photo by John and Tanya Bäck
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