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Spareribs, Kai (M, TNT)
Source: adapted from the "NY Times Heritage Cookbook,"
Serves: variable

Lamb breast cut into individual riblets, 2 or more racks
1/2 cup soy sauce, can use low sodium
1 tsp. freshly ground pepper, or to taste
1/4 cup dark honey, can use less if you don't want it too sweet
1/2 cup dry sherry or Chinese rice wine (this is NOT a grape wine)
(1 tbsp. grated fresh ginger, my addition now)

Marinate the meat in a mixture of all the other ingredients making sure that they all get some marinade and refrigerate for at least an hour.

Drain the meat and let sit on a rack in a pan for a while. Roast in a hot oven, 425°F or more, until done to your taste.

Near the end, put the marinade over the meat and let cook a while. This cooking temperature is my variation to the longer slow cooking of the pork spareribs which are cooked in a whole rack. I prefer the pre-cut as it helps drain more fat from these undeniably fatty riblets.

Defat the pan juices and serve with rice over which you pour the juices. Eat with fingers and LOTS of paper napkins.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A