These tasty ribs can be made in advance and reheated. In fact, you need to begin a day ahead so they have plenty of time to marinate before the final baking.
• 3 pounds spareribs cut in half crosswise, ribs separated*
• 1 / 4 cup hoisin sauce
• 1 / 4 cup soy sauce
• 3 tablespoons rice wine (mirin)
• 2 tablespoons sugar
• 3 tablespoons ketchup
• 3 large garlic cloves, minced
• Rice and Bok Choy Salad (recipe given)
Place the spareribs in a large pot. Cover with water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer 20 minutes. Carefully drain the ribs, rinse well and drain thoroughly. Place the ribs in a nonreactive large bowl.
In a nonreactive medium bowl, combine the hoisin sauce, soy sauce, rice wine, sugar, ketchup and garlic. Drizzle over the ribs and toss to coat.
Cover with plastic wrap and let marinate, refrigerated, at least 6 hours or preferably overnight.
The next day, preheat the oven to 350 degrees. Remove the spareribs from the marinade, reserving the marinade, and arrange the ribs on a large baking sheet with sides (such as a jelly roll pan). Drizzle the marinade over the ribs and bake in the center of the oven 35 to 40 minutes or until golden brown. Divide the ribs among 4 warm serving plates. Add a serving of the salad to each plate. Makes 4 servings.
Per serving with Bok Choy Salad:
834 calories, 56 percent calories from fat, 52 grams total fat, 15 grams saturated fat, 155 milligrams cholesterol, 48 grams carbohydrates, 2 grams total fiber, 9 grams total sugars, 46 grams net carbs, 42 grams protein, 998 milligrams sodium.
Per serving without Bok Choy Salad:
549 calories, 64 percent calories from fat, 39 grams total fat, 14 grams saturated fat, 155 milligrams cholesterol, 9 grams carbohydrates, .3 gram total fiber, 8 grams total sugars, 9 grams net carbs, 38 grams protein, 969 milligrams sodium.