HOISIN AND HONEY PORK RIBLETS

3-l/2 lbs. pork spareribs, halved crosswise, preferably by a
butcher, and cut into individual ribs
l/3 cup honey
l/4 cup soy sauce
l large garlic clove, minced and mashed to a paste with l/4 tsp. S.
l/3 cup hoisin sauce
l/2 tsp. English style dry mustard
l/4 cup distilled white vinegar
In a kettle of boiling salted water simmer the ribs, covered, for
30 mins. and drain them well. In a large bowl whisk together the
honey, soyce sauce, garlic paste, hoisin sauce, mustard, vinegar
and black pepper to taste, add the ribs, and toss the mixture well,
coating the ribs thoroughly. Let the ribs marinate, chilled , for
at least l hour or overnight. Remove the ribs from the marinade,
arrange them in one layer on the oiled rack of a foil lined broiler
pan, and broil them under a preheated broiler about 4″from the heat,
basting them with the marinade, for 3 mins. Turn the ribs with tongs
and broil them, basting them with the marinade, for 2 to 3 mins.
more or until they are browned well and glazed. Discard the
marinade.
Makes about 50 hors d’oeuvres.