Ingredients:
- 1 rack spare ribs, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
- 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz (0.25-0.3 kg), peel, grate and squeeze for juice);
- 1/4 cup (60 ml) Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1/4 cup (60 ml) dark soy sauce;
- 2 tablespoons hoisin sauce;
- 2 tablespoons plum sauce (duck sauce);
- 1 tablespoon honey;
- Sea salt.
Recipe:
Serving for 4
- Clean the spare ribs, remove extra fat and pat dry;
- Rub the spare ribs with sea salt;
- Add ginger juice;
- Add Liquid Aminos, dark soy sauce, hoisin sauce and plum sauce mixture to marinate overnight;
- Preheat the oven to 450˚F (230˚C), place the spare ribs on a roasting pan and in the oven for 10 minutes;
- Lower oven temperture to 325˚F (160˚C);
- Roast spare ribs until the juices run clear when the bone is pierced by a knife;
- Brush the spare ribs with honey and place under the broiler for 2 minutes and keep an eye to avoid burning;
- Let the spare ribs rest for 10 minutes before carving, serve hot.