Ribs: Chinese Spareribs

Feb 19, 2007 After 40 years of cooking, I rarely (if ever) follow a recipe exactly. I did follow this one, with two tiny additions -- I added a small amount of sesame oil because I like the flavour, and a few drops of hickory liquid smoke. I used baby back ribs, marinated them for about 4 hours, and cooked them about twice as long as called for. This turned out fantastically! The flavour was EXACTLY what I was looking for. I served it to raves from picky eaters. Next time, I'll probably make this the day ahead, and marinate overnight to really soak the marinade into the ribs. Thanks so much for this great recipe!

—E J 

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