Recipe: Honey Spareribs Chinois
June 2 -- Wolfgang Pucks says he loves to have beer or Champagne with his Honey Spareribs Chinois & coleslaw because the bubbles "clean the palate." Try this impressive summer recipe for your next picnic and check out the link for Wolfgang's cheesecake recipe too!
Ingredients
• 2 pounds baby back ribs, in one or two racks
• Freshly ground black pepper
• 1 cup soy sauce (half mushroom soy is nice)
• 1 1/2 cups rice wine vinegar
• 3 tablespoons honey
• 1/2 cup chopped garlic
• 2 scallions minced
• 1/4 cup chopped fresh ginger
• 2 tablespoons chopped fresh cilantro or lemon grass
• 1 small jalapeno pepper, minced
Ingredients
Rub both sides of the ribs with the black pepper. Place them uncut in a roasting pan.
Mix the soy sauce, honey, vinegar, garlic, ginger, cilantro or lemongrass, jalapeno pepper and scallions and pour over the ribs. There should be enough liquid to barely cover the meat. Cover and marinate the ribs overnight in the refrigerator.
Preheat the oven to 325 degrees F. Drain the marinade from the ribs and roast the ribs in the oven for 40 to 45 minutes. Remove.
At serving time, grill the spareribs until they are really browned and hot through.Serves 2 to 3.
Presentation: Cut the racks into individual ribs and arrange the ribs in an overlapping fashion on a warm platter. Serve with lots of napkins!
Wolfgang's Coleslaw
• 1 head green cabbage cut into long thin strips
• 1 medium carrot, grated, with excess juice squeezed out
• 1 cup mayonnaise
• 1/4 cup red wine vinegar
• 2 tablespoons toasted caraway seeds
• Salt and pepper to taste
• Pinch of sugar
Combine all ingredients in a large bowl. Refrigerate for about two hours. Serve.
Yield: Serves 4 to 6
Try Wolfgang's recipe for Mini Strawberry Swirl Cheesecakes. They're a great way to end any meal.
• Click Here for Wolfgang's Cheesecake Recipe
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