Gypsy Jan - 5-14-2010 at 05:45 PM
From the “Culinary Arts Exhibition of January 28, 1960” pamphlet, submitted by Donn Beach, Manager and Owner of Don the Beachcombers. (Recipe
transcribed verbatim from the pamphlet published by the Honolulu Gas Company Limited.)
Beachcomber Cantonese Spareribs
1 inch of green ginger root
½ clove garlic
½ cup shoyu sauce
¾ cup sugar
½ cup catsup
2 oz. sherry
1 tsp salt
Crush ginger root and garlic. Place in pan. Blend remaining ingredients into a sauce. Rub it into a section of young pork loin back ribs and
marinate for 3 hours. Place ribs on rack in a 325F degree oven and cook ¾ hour. Place a shallow pan if water under ribs to catch falling juices.
Use balance of sauce for basting. Remove from oven. Cut up each rib and serve hot as a delectable appetizer.
[Edited on 5-15-2010 by Gypsy Jan]
noproblemo2 - 5-14-2010 at 05:55 PM
Sounds yummy!!!!!!!!!! It's now on my list to try soon, Thanks.
David K - 5-14-2010 at 06:06 PM
Wonderful!
One of my Dad's favorite treats was to serve Don the Beachcomber style candied spare ribs... My dad was very popular when he made these for friends
and strangers!
I don't know if he had the above recepie, but my parents went to that restaurant when they lived in L.A. in the 1950's and he did a great job in
duplicating the sauce.I didn't get the recepie written down before he died.
Thanks!
[Edited on 5-15-2010 by David K]