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Barbecued Spareribs


Barbecued Spareribs
2 Tablespoons hoisin sauce
2 tablespoons brown sugar
2 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons red bean paste
4 pounds breast of lamb, the leanest you can find
1. Mix together the hoisin sauce, brown sugar, soy sauce, honey, and the red bean paste. Cut away any excess fat from the lamb. Brush the lamb on both sides with the marinade. Place the lamb in a bowl or on a plate, and marinate for a minimum of an hor, turning as necessary to keep the meat covered with marinade. Refrigerate until ready to cook, up to twenty-four hours.
2. Aboput one and a quarter hours before serving, preheat the oven to 350 degres F. Place the llamb on a rack so the fat has the opportunity to drain. Then, bake for an hour, until crispy on obth sides. Turn as necessary so that both sides brown evenly.
3. To serve, slice between the bones and arrange on a serving plate. Duck sauce and Chinese mustard are typical restaurant accompaniments.

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