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Shanghai Ribs

Source of Recipe

FROM BRISTOL-MYERS SQUIBB COMPANY
Shanghai Ribs
Plan ahead…needs to marinate 4-6 hours
Makes 30 pieces, 10 servings.

2-lbs. pork back ribs
8 whole black peppercorns
3 cloves garlic, cut in half
1 onion stuck with 4 whole cloves
1 bay leaf

Marinade
1 can (10oz) beef consommé
2 Tbsp. hoisin sauce
1 Tbsp. cooking sherry
2 cloves garlic, minced
1 Tbsp. grated fresh ginger root
1 tsp. Chinese five spice
1 tsp. toasted sesame seeds

Ask butcher to cut strips of ribs in half crosswise, then cut strips into single rib portions. In medium saucepan, combine ribs, peppercorns, garlic, studded onion, and bay leaf. Bring to boil. Reduce heat, cover and simmer for 40 minutes or until nearly tender. Drain well; rinse under running water, and pat dry.

Place precooked ribs in large shallow baking dish or roasting pan in as close to a single layer as possible.

Marinade: In bowl, mix together consommé, hoisin sauce, sherry, garlic, ginger roots, and Chinese five spice. Pour over ribs; cover and marinate, turning several times, in refrigerator for 4 to 6 hours.

Drain marinade into saucepan. Bring to boil; cook for 5 minutes or until slightly reduced. Pour back over ribs. Bake in 350 degree oven, turning occasionally, for 35 minutes or until ribs are browned and glazed. Arrange on serving platter. Sprinkle lightly with sesame seeds.

Each serving contains: 166 calories, 7g total fat, 2g saturated fat, 43mg cholesterol, 22g protein, 3g carbohydrate, 310mg sodium, 410 mg potassium.