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1. Remove
rind from spareribs. Trim excess fat. Combine tomato paste, hoisin and
chili sauce, lemon juice and honey. Place ribs in a large,
shallow dish. Pour marinade over. Store in refrigerator,
covered with plastic wrap, for 2 hours or overnight,
turning occasionally. Drain meat, reserving marinade. |
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2. Place the ribs on lightly oiled
grill or flat plate. Cook over a medium heat for 20
minutes or until tender, turning occasionally. |
 |
3. Heat the remaining marinade in a
small pan over low heat; do not boil. Pour over the ribs
just before serving. Sprinkle with the toasted sesame
seeds. |
Variation: Marinades are quick and easy to
make and turn a basically simple recipe into something special. For
an alternative marinade, combine ⅓ cup
soy sauce, 2 tablespoons dry sherry, 1 tablespoon black bean sauce,
1 teaspoon five spice powder, 1 clove garlic, crushed and ¼ teaspoon
ground black pepper. Sprinkle with roasted, unsalted, crushed cashew
nuts or peanuts.
Serves 6 to 8. |
