Kathy's Char Siu Recipe

	
	
2	lbs.		lean spare ribs, Boston butt -or- 
			pork butt

Marinade:
¼	cup		shoyu
2	T.		hoisen sauce
1	T.		rice wine
2	tsp.		sugar
½	tsp.		Chinese 5-spice powder
2	T.		ketchup
2	T.		honey
2	T.		vinegar (if using spareribs)
2	cloves		garlic, minced
½	tsp.		red food coloring

Basting Sauce:
2	tsp.		sesameé oil
2	tsp.		honey
1	T.		hot water
½	cup		marinade

A)	Marinade ribs for at least 6 hours -or- overnight in
	the refrigerator.
B)	Preheat oven to 375F.  Arrange meat in a single
	layer in a baking pan.  Bake undisturbed for 45 
	minutes.
C)	Combine remaining marinade with basting sauce
	and set aside.
D)	Brush meat with basting sauce and turn to broil
	until golden brown on both sides.  Combine remaining 
	basting sauce w/marinade and juice from the pan 
	(if any) and cook over low heat until thoroughly heated.
E)	Cut ribs into strips, cut meat into bite-sized pieces; 
	serve with sauce.