Archive for September, 2015

Chinese-Takeout Style Spareribs

spareribs

without the red dye

2-3 lbs pork ribs, cut into individual ribs

Marinade
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon five spice powder
1 teaspoon dried ginger
1 teaspoon granulated garlic

Mix ingredients together

Put the ribs in zip-top bag
pour half the marinade over ribs
seal bag and smoosh marinade over ribs until well coated
refrigerate for a minimum of 1 hour or over night

Preheat oven to 300°F

Place ribs on foil or parchment lined baking sheet
bake for a total of 2 1/2 to 3 hours
baste with marinade every hour or so until it’s all used up

Lower the oven temp to 275°F for the last hour

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September 6, 2015 at 1:44 am 2 comments


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Shrimp #scampi over #zoodles. Yes, I'm trying to eat better. #audreycancook a #smallbatch Springtime flowers in January just can't be beat Friday night dinner #deepdishpizza with ham and mushrooms under a thick layer of cheese. #audreycancook #ramen for lunch from things I found in the fridge/freezer/pantry. #audreycancook Even a simple hat gives me issues and I have to #frog it twice. I'd like to know who invented metal double pointed needles? Anyway... I'm very happy with my #indigo dyed yarn. #knitting #knittersofinstagram #audreycancook And some fresh #naanbread for a dinner of #redlentil #dal. A #smallbatch #audreycancook

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