4 lbs (2 kg) ( 3-4 racks) pork back spareribs
To tenderize ribs, slice each rack in half and add to a large pot of boiling water. Boil gently until rids are fork-tender (45 minutes) . Drain.
1/2 cup (125 ml) hoisin sauce
1/2 cup ( 125 ml) oyster sauce
3 Tbsp. (45 ml) hot chili sauce
2 Tbsp. (30 ml) liquid honey
*These ingredients can be found in the Asian food section of your local grocery store*
Generously coat ribs with sauce on each side. When ready to barbecue, spray grill with oil and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes. ( I serve these with Napa Cabbage Salad - the recipe is in an earlier blog)