- 1/4 cup vegetable oil
- 1 clove garlic, smashed, plus 5 cloves, chopped
- 1 tablespoon dried oregano leaves
- 1 1/4 teaspoons salt
- 1/8 teaspoon ground white pepper, or 1/4 teaspoon freshly ground black pepper
- 4 to 5 pounds pork spareribs
- For Chili Sauce:
- 1 cup ketchup
- 2 to 3 tablespoons Chinese chili paste or Chinese chili paste with garlic
Combine the vegetable oil and smashed garlic to make a garlic oil. Let stand for at least 30 minutes, the longer the better. In a small bowl, combine the oregano, salt and pepper and set aside.
TO PREPARE SAUCE: In another small bowl, stir together the ketchup and Chinese chili paste and set aside.
Preheat the oven to 375 degrees F.
Cut the ribs into serving-sized pieces. Place the ribs on a large baking sheet lined with aluminum foil. Rub both sides of the ribs with the garlic oil mixture and coat with the chopped garlic. Then cover both sides with the chili sauce. Sprinkle the ribs with the oregano mixture and bake for 1 1/2 hours.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
1042 calories; 79g total fat; 259mg cholesterol; 1970mg sodium; 18g carbohydrates; 1g fiber; 63g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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