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Thursday, June 16, 2011

Looed Ribs

Looing Sauce, Use #3 (I think?).  I wanted to do a little something different with ribs, and I thought I'd try this...delicious!  The Asian flavors of the looing sauce come through subtly and are played up with a hoisin sauce-ketchup glaze.  The oven braise-then-broil (or grill) technique keeps the ribs tender and still gives a crunch of bbq bark.

To make this as a freezer kit, freeze the ribs separately from the looing sauce.  Mix ketchup and hoisin, and freeze in small container. 

Looed Spareribs
Makes 4-6 servings

3-4 lb. rack of spareribs, trimmed of excess fat
1 quart looing sauce
2 tbsp ketchup
2 tbsp hoisin sauce

Ribs ready to go in oven
Cut ribs to fit in a 13x9 pan.  Boil sauce for 1 minute, if you've used it previously.  Pour sauce over ribs, cover pan with foil and bake 1 1/2 hours to 1 3/4 hours at 325F. 

Remove ribs from looing sauce and put on a foil-lined broiler pan (or prepare grill).  Mix ketchup and hoisin sauce.  Broil or grill ribs 5 minutes on bone side first, then flip and brush with glaze.  Broil or grill another 8-10 minutes, until glaze is crispy but not burned. 

Strain looing sauce and skim off fat.  Pour into 4-cup jar and top up with sherry, tamari and soy sauce, if necessary.  Add extra ginger slices or star anise, if desired.  Serve any extra looing sauce with ribs for dipping.  Refrigerate sauce and don't forget to boil it before its next use. Pin It

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