Honey-Glazed Cantonese Pork Spareribs

1. Prepare the Ribs

Begin by preparing the ribs. Remove any flap and extra fat from the rack. Score the ribs with a sharp knife. Place the ribs in a roasting pan lined with heavy-duty aluminum foil.

2. Prepare the Marinade

In a small bowl, mix together honey, hoisin sauce, oyster sauce, double dark soy sauce, light soy sauce, Shaoxing wine, red wet preserved bean curd liquid, and white pepper. Stir until all the ingredients are well-combined.

3. Marinate the Ribs

Pour the marinade over the ribs, making sure to rub it in thoroughly. Cover the roasting pan and let the ribs marinate in the refrigerator for at least 6 hours, or ideally overnight.

4. Preheat the Broiler

When you are ready to cook, preheat your broiler for about 20 minutes. This ensures that the broiler is hot enough to give the ribs a nice caramelized glaze.

5. Broil the Ribs

Place the roasting pan with the marinated ribs about 4 inches from the heat source in the broiler. Broil the ribs for 30 to 40 minutes, turning them twice and basting them with the marinade each time. If the marinade begins to dry out, add a bit of boiling water to keep the ribs moist and prevent burning.

6. Check for Doneness

To check for doneness, pierce the thickest part of the rib rack. The ribs are done when there is no redness and the juices run clear.

7. Rest and Serve

Once the ribs are cooked to perfection, turn off the heat and let them rest for about 10 minutes. Finally, cut between the ribs with a cleaver and serve.