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Barbecue pork ribs

Barbecue pork ribs
Kirk McKoy / Los Angeles Times

My Chinese grandmother, Tina, sits to my right at the head of our Christmas dinner table, the matriarch of the family, poised, shoulders up straight and a sincere look on her face. She quietly eats her food, listening to her ... Read more

Total time: 1 hour, 15 minutes, plus marinating time | Serves 6
  • 3 pounds pork ribs, spare ribs or baby backs
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/4 cup rice wine
  • 1/2 to 3/4 cup Chinese spare rib sauce, preferably Lee Kum Kee brand
  • 1/4 cup plus 2 tablespoons honey

Step 1In a large baking dish, rub the ribs with the sugar, salt, black pepper and rice wine. Pour over the spare rib sauce and rub it onto the ribs. Cover and place the ribs in the refrigerator to marinate, at least 4 hours but preferably overnight.

Step 2Heat the oven to 350 degrees. Place the ribs in a large roasting pan, pouring over any extra liquid. Bake the ribs for 30 minutes.

Step 3Remove the pan from the oven and brush the honey onto the ribs. Place the pan back in the oven and continue to bake for another 30 minutes, or until the ribs are done. Place under the broiler for 2 to 3 minutes to crisp the outer layer of the ribs, if desired, before serving.


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