MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Hoisin Bbq Spare Ribs (Hoi Sin Siu Haau Paai Gwat)
Categories: Chinese, Ribs
Yield: 1 Servings
2 lb Pork spareribs; one piece
1/2 c Soy sauce
1/4 c Liquid honey
1/4 c Hoisin sauce
1/4 c Vinegar
1/4 c Chicken stock
2 tb Chinese cooking wine
1 tb Garlic; minced
1. Mix soy sauce, honey, hoisin sauce, vinegar, stock, cooking wine
and chopped garlic. Pour over spareribs.
2. Marinate 3 hours at room temperature or overnight in the
refrigerator.
3. Preheat oven to 500F. Place ribs on rack over drip pan in oven,
reduce heat to 350F and roast for 1 hour.
Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to
recipelu-digest Volume 01 Number 225 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Porky Butt BBQ
Categories: Xxcarol, Pork, Crockpot
Yield: 12 Servings
4 lb Pork butt
1 ea Large sweet onion
16 oz Bottle BBQ sauce of choice
Call me simple, but why add water which you have to drain out? Made
no sense to me so I make mine this way.
Cut up roughly 1 large sweet onion, can be red or vidalia etc.
Regular will work but I like the sweet ones here. Layer this thick
on the bottom and add the roast pork part. Oh, doesnt have to be a
butt, just any sort will work but shoulder will have you need to
drain it more and take longer.
Turn the crockpot on low. When you think of it, flip the meat over.
When it starts to fall apart when you try to flip it (12 hours
roughly), remove and drain the liquid out. Put meat back in and
shred with fork, then add BBQ sauce and let warm about 1 hour. This
will keep really well for a party or potluck for 6 hours at least on
warm.
From the VB kitchen of: xxcarol MM'ed on 11DEC2008
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xxcarol
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