Shanghai Ribs*
Shanghai Ribs
2 pounds pork back ribs
8 whole black peppercorns
3 cloves garlic, cut in half
1 onion stuck with 4 whole cloves
1 bay leaf
Marinade;
1 can (10 ounces) beef consommé
2 tablespoon hoisin sauce
1 tablespoon cooking sherry
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 teaspoon Chinese five spice
1 teaspoon toasted sesame seeds
Ask butcher to cut strips of ribs in half crosswise, then cut strips into single
rib portions.
In medium saucepan, combine ribs, peppercorns, garlic, studded onion and bay
leaf.
Bring to boil. Reduce heat, cover and simmer for 40 minutes or until nearly
tender.
Drain well; rinse under running water and pat dry. Place precooked ribs in large
shallow baking dish or roasting pan in as close to a single layer as possible.
Marinade: In bowl, mix together consomme, hoisin sauce, sherry, garlic, ginger
roots and Chinese five spice. Pour over ribs; cover and marinate, turning
several times, in refrigerator for 4 to 6 hours.
Drain marinade into saucepan. Bring to boil; cook for 5 minutes or until
slightly reduced. Pour back over ribs. Bake in 350 degree oven, turning
occasionally, for 35 minutes or until ribs are browned and glazed. Arrange on
serving platter. Sprinkle lightly with sesame seeds.
Makes 10 servings.
Calories 166, Fat 7 g, Carbs 3 g, Protein 22 g, Sodium 310 mg.
Fiber 0 g.
Points 4.