The University Record, March 29, 1999
Following several requests, the Record agreed to track down the University cooks who won the March 3-4 dining services cookoff. East Quad’s Angie Demaron volunteered her prize-winning recipe for Chinese spareribs. Watch future issues of the Record for other delicacies prepared by U-M cooks.
Angie’s Chinese Spareribs
3-3.5 lbs. spareribs
4 tablespoons Hoisin sauce
4 tablespoons dry sherry
1/4 teaspoon five spice powder
4 tablespoons soy sauce
4 tablespoons catsup
2 tablespoons honey
4 tablespoons water
1 tablespoon fresh chopped garlic
Cut spareribs into 2- or 3-bone portions. Place in a bowl and marinate with half the sauce for one or two hours. (Save the other half to baste ribs after they are cooked.)
Bake for 40-45 minutes in a baking pan in oven preheated to 325 degrees.
Brush with extra sauce when cooked and serve with Fried Rice (recipe below).
Fried Rice
3 cups cooked rice
1 bunch green onions, thinly sliced
1/4 lb. snow peas
1/4 lb. carrots, thinly sliced
1/4 lb. mushrooms, sliced
1/4 tsp. fresh ground garlic
1/4 tsp. chopped ginger
1-1/2 tsp. salt
1/2 cup soy sauce
6 tablespoons oil
Heat oil in a frying pan. Add carrots, ginger and garlic. Stir and fry for one minute over medium-high to high heat. Add snow peas, green onions and mushrooms, stir and fry for one minute. Add rice and soy sauce, continue to stir and fry for another two minutes.
