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Short Ribs, Chinese (M, TNT)
Source: Odetta Danin-Schwartz
Serves: about 8

1-1/2kg (3-1/2 lb.) veal spare ribs -or- 2kg (4-1/2 lb.) chicken wings
2 whole heads garlic (about 100g), cloves peeled and crushed
3 tbsp. oil
1/2 lb. ready made hoisin sauce (1/2 a can) -or- 12 tbsp. homemade hoisin sauce (almost the whole recipe amount, click here for recipe)
2-1/2 cups water, divided
3 tbsp. sugar
2 level tsp. salt (omit if the wings are salt-kashered)
1/2 tsp. white pepper
3 tbsp. brandy
1 tbsp. cornstarch
red food coloring (that's the restaurants' secret, and adds nothing to the taste)
4 level tbsp. honey

Heat the oil and sauté the garlic until transparent. Add hoisin sauce, stir for a few seconds and add 2 cups water.

Mix remaining 1/2 cup water with sugar, salt, pepper, brandy, cornstarch, and food coloring, add to the sauce and stir until combined and bubbling.

Take off heat and add the honey.

For short ribs: Choose ribs that are more meat than fat, since the fat melts and is discarded. Arrange the ribs in a big roasting pan and roast in medium-high heat (190°C/375°F) for 1/2 hour.

Take out the pan and pour off the fat. Now pour on the ready sauce and bake 1-1/4 hours more. Every 20-30 minutes baste with the sauce and check how the ribs are doing. They should be a deep golden-brown, and the ends a deep brown. Serve with fried rice or noodles.

For chicken wings: Remove the end little piece from each wing (keep to make soup) and cut into two pieces. Place in a big roasting pan, pour on the ready sauce and roast in medium-high heat (190°C/375°F) for 2-1/2 hours.

Baste every 20-30 minutes and when the wings are a deep golden brown turn them over.

Poster's Notes:
This is the roasting sauce for the Chinese restaurant spare ribs. We, of course, will use it to roast veal short ribs, or chicken wings. No need to mention what the Chinese usually use! :-)

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A