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Recipe All American Roasted Spare Ribs

Imperial BBQ Pork

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    480 mins

  • Cooking

    90 mins

Dinner

What you’ll need

Ingredients

  • 1 whole pc. seabass
  • 1 oz. fresh Chinese yam [diced]
  • ½ oz. pearl barley
  • 2 Tbsp. cooking oil
  • 1 oz. sweet corn
  • 1 oz. carrot [diced]
  • 1 oz. red kidney bean

Marinade

  • 1 whole pc. seabass
  • 1 oz. fresh Chinese yam [diced]
  • ½ oz. pearl barley
  • 2 Tbsp. cooking oil
  • 1 oz. sweet corn
  • 1 oz. carrot [diced]
  • 1 oz. red kidney bean

Seasoning

  • ⅕ cup chicken stock
  • 2 Tbsp. Lee Kum Kee Soybean Sauce
  • ½ tsp. Lee Kum Kee White Peppercorn Grinder
  • 1 tsp. sugar
  • 2 tsp. corn starch

Made with
Lee Kum Kee products

Hoisin Sauce 0.25 fl oz (8 ml)

To-Go Sauces

Hoisin Sauce

Other Specialty Sauces

Chu Hou Paste
Premium Dark Soy Sauce 59 fl oz (1.84 qt) 1.75 L, Pail

Soy Sauces

Premium Dark Soy Sauce
Premium Soy Sauce, 5.1 fl oz (150 ml)

Table Top Sauces

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. Remove the skin from pork belly and slice into 3/8" thick and 7/8" wide strips; rinse and pat dry.
  2. Add the marinade with pork strips and marinate for at least 8 hours.
  3. Sauté the ginger, shallots and garlic until fragrant. Add in the pork strips with the marinade and stewed [slow cook] for 40 minutes.
  4. Place the strips into oven at 395°F for 3 minutes and ready to serve.

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