Jonathan's Chinese Ribs
	My first attempt at cooking beyond the student survival level began 
	with Chinese ribs.  When I moved to Chapel Hill, NC in 1973, 
	I discovered to my dismay that there were no Chinese restaurants.  
	If I wanted ribs, I was going to have to learn how.  This recipe has
	evolved over more than twenty years.  Here is the current version.
	Cooking ribs is divided into two phases. The first phase is seasoning 
	the meat. This is done with a marinade or a dry rub. In Chinese ribs, 
	I use a marinade that is best used overnight. If you are planning to 
	marinade less than 8 hours, heat the marinade in the microwave oven 
	for 30-45 seconds before applying to the meat.
	1/2 c soy sauce
	1/2 c hoisin sauce 
	1/4 c ketchup 
	1/4 c Chinese rice wine or dry sherry
	2 T ground bean sauce (optional)
	2 T Tiger sauce (a sweet-hot Caribbean pepper sauce, optional)
	1 t sesame oil
	3-5 cloves garlic, minced or pressed 
	1 T sugar
	Mix the above ingredients. Place ribs in a non-reactive container 
	(I use a Tupperware marinater). Pour on marinade. 
	This recipe makes enough for 2 racks of ribs. If you are only cooking 
	1 rack, you can half the recipe OR prepare the full recipe, use half, 
	and save the rest for pork chops. The marinade will keep for a few 
	weeks in tightly sealed jar in the refrigerator.
	The second part of the process is the cooking. The following is just 
	one method of cooking ribs. It is adapted from Chris Schlesinger and 
	John Willoughby and enjoys the benefit of being the easiest.
	Marinade ribs overnight. (Use a whole rack of real spare ribs. 
	Cut them  only to fit onto the roaster rack) Preheat oven to 180 degrees
	Place ribs on a roaster pan with a rack. Pour water into the bottom 
	of the pan, making sure not to have the ribs in the water.  
	Place in oven for 5-6 hours, depending on the thickness of the ribs. 
	The ribs are now cooked. To finish the ribs, you can just turn the 
	oven up to 450 degrees and keep a close watch. If you have the time, 
	they can be finished on an outdoor grill.

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