Spareribs with hoisin-peanut butter rub from The Great Ribs Book by Hugh Carpenter and Teri Sandison

  • dry sherry
  • garlic
  • fresh ginger
  • hoisin sauce
  • oyster sauce
  • peanut butter
  • chile sauce
  • plum sauce
  • dark sesame oil
  • dark soy sauce
  • country-style pork ribs
  • EYB Comments

    Ribs marinate up to 8 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ribs marinate up to 8 hours.

  • nicolepellegrini on July 24, 2016

    Nice rib recipe with a end flavor similar to a satay sauce. Next time I might use a little less peanut butter and more of the soy and other sauces as it was a little thick and heavy with peanut butter for me. But still a recipe I'd make again with a few tweaks.

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