(Yield: 24 servings)
6 ounces loose black tea leaves
1/4 cup brown sugar
2 tablespoons crushed fennel seeds
1 tablespoon ground ginger
1 tablespoon whole cloves, crushed
1 tablespoon black pepper, coarsely crushed
12 pounds pork spareribs, rack or country style
1 1/2 cups Kikkoman Less Sodium Soy Sauce
1 1/2 cups Kikkoman Hoisin Sauce
1 1/2 cups honey
1/4 cup brown sugar, firmly packed
1/4 cup rice wine
1/4 cup ketchup
4 teaspoons garlic, minced
8 teaspoons ginger, minced
1/2 teaspoon cayenne pepper
To make Smoking Mixture:
In medium bowl, combine all ingredients.
To make Spareribs: Cut ribs into 2 to 3 bone pieces and place in hotel pan. In large bowl, whisk together remaining ingredients. Toss 3 1/2 cups with spareribs (reserve remaining marinade for basting); refrigerate 2 to 12 hours.
Line 2-inch-deep hotel pan with aluminum foil; spread smoking mixture evenly across the bottom. Place rack in hotel pan. Drain ribs from marinade and place meat side up on rack over smoking mixture; cover hotel pan tightly with foil. Smoke in 350°F oven for 30 minutes. Uncover, baste ribs with reserved marinade and roast for 40 minutes. Baste ribs again and roast 5 minutes longer or until tender.
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