Cambodian Spiced Spareribs

From Far Away and Downeast, Recipes from the Maine Refugee Community compiled in the 1980s by the Refugee Resettlement Program in Portland, Maine

3 lbs. pork spareribs
4 cloves garlic, crushed
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. five-spice powder
1 Tbsp. honey
1 Tbsp. sesame oil
3 Tbsp. soy sauce
1/2 cup hot water

Preheat oven to 350-375°F

Separate the spareribs with a sharp knife. Combine garlic and salt; add to pepper, five-spice powder, honey, sesame oil and soy sauce. Rub mixture thoroughly over the spareribs. Place spareribs in a roasting pan and cook in preheated oven. After 30 minutes turn spareribs, add hot water to pan and continue roasting, basting with liquid every 10 min., for a further 30 min.

Alternatively, heat 1 to 2 Tbsp. peanut oil in a large heavy frying pan and brown spareribs. Add water, cover and simmer for 30 to 35 min. or until tender.

Serve hot with boiled rice and plum sauce. Serves 6.

These may be prepared a day ahead. When required, grill the spareribs a few min. on each side, just to heat through.