Jesse’s Little Red Ribs

When trimming ribs, cut away two pounds of pieces from the skirt and end bones. Marinate in a mix of a half cup each of hoisin and brown sugar, a quarter cup each rice/cider vinegar, vegetable oil, and lite soy, some grated ginger and a teaspoon or so of red food coloring. Drain, spread riblets on a big skillet, and roast on low heat until crisp. Potatoes are optional, fresh onion an absolute must.

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