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1
Trim off any fat from the rack and cut it into 4 even pieces.
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2
Put the ribs in a large wok or heavy pot.
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3
(If you don't have a big enough pot, divide them between two pots.)
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4
Add cold water to cover by 2 inches and bring to a boil over high heat, skimming the scum from the surface.
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5
Lower the heat to maintain a simmer and add the seasonings.
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6
(For two pots, divide the seasonings between them.)
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7
Cover partially and cook until a knife easily pierces the thickest part of the meat, 1 hour or longer.
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8
2.
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9
While the ribs simmer, make the sauce: Combine the sauce ingredients in a non-corrosive saucepan and bring to a slow simmer over moderate heat, stirring to dissolve the maltose.
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10
Let cool to room temperature.
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11
When the ribs are tender, transfer them to a parchment-lined sheetpan curved sides up and in a single layer.
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12
Strain and refrigerate the stock, if you wish, for another use.
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13
Preheat oven to 375.
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14
Brush the ribs with a thick coating of the sauce and bake for 15 minutes, rotating the pan midway.
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15
Remove from the oven and let cool slightly.
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16
(At this point, the ribs can be refrigerated for 2 to 3 days.)
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17
Cut the ribs in between the bones and brush with the remaining glaze.
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18
Bake at 375 for 10 to 12 minutes or until heated through.
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19
Mound on a platter and garnish with scallion rings.
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20
copyright Barbara Tropp adapted fromChina Moon Cookbook (Workman '92)
