\n\nMegan and I really enjoy our Chinese takeout food. Though since starting a more "Paleolithic" lifestyle two weeks ago we both have been trying to think how we can recreate the dishes from the local chinese restuarant though with wholesome ingredients. This way we know what we are eating, and don't need to worry about sugars, MSG, etc.\n\nWhere I typically go for the Crab Rangoons (yea I know not Chinese at all!) for an appitizer Megan typically would choose either Boneness Spare Ribs or Dumplings. Since the Spare Ribs seem the easiest to turn paleo we decided to have that this evening as part of our dinner. With some stir-fryed (we are sad not to have a Wok yet...) garlic eggplant. Now this is a paleo meal that I can get behind!\n\nLet's stop the chatter and get down to business as I know you came here just for the recipe anyways.\n\n### Chinese Spare Ribs - "Take Out Fake Out" Style <a style="padding-left: 25px;" href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Flifewiththemacks.com%2Fchinese-spare-ribs%2F&media=https%3A%2F%2Flh6.googleusercontent.com%2FsHr7rLZY0E6N2aqcpi_6T3Ct-BGQtt5WmEEp3DRSWCO_%3Dw866-h650-no&description=Chinese%20Spare%20Ribs%20-%20Take%20Out%20Fake%20Out" data-pin-do="buttonPin" data-pin-config="beside"><img style="display: inline" src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" />\n\nYields: 3-4 servings (unless you really like spare ribs then... just 2)\nPrep Time: 1 hour or longer (marinating)\nCook Time: 1 hour and 30 minutes\n\n#### Ingredients\n1/3 cup hoisin sauce (optional paleo recipe)\n1/4 cup soy sauce\n3 tbsp. sherry\n3 cloves garlic, chopped\n1 1/2 tbsp. raw honey\n1/4 cup beet juice (or 1/4 tsp red food coloring)\n3/4 tsp. Chinese Five Spice\n1 2-lb slab spare ribs (St. Louis style), cut into individual ribs\n\n#### Method\n\n1. Whisk together hoisin, soy sauce, sherry, chopped garlic, honey, beet juice and spices thoroughly in a large bowl.\n\n2. Add ribs; toss coating with marinade. Cover with plastic wrap and set aside at room temperature for an hour, or overnight in the refrigerator (then let warm to room temperature before proceeding).\n\n3. Head oven to 350°. Arrange a baking rack on top of a foil-lined sheet pan filled half way with water though not touching the bottom of the baking rack.\n\n4. Remove ribs from marinade (set left over marinade to the side); arrange ribs on the rack meat (not bone) side facing up. Place pan on middle rack of the oven. Bake ribs for 35 minutes. Baste ribs with marinade you set aside earlier; flip the ribs (bone side up this time) and baste again. Bake for 35 miuntes more. (Add more water to the pan if it has dried up). Raise the heat to 475°. Baste ribs and flip one last time (meat side up) then baste with the remainder of the marinade (discarding of any left over). Continue baking until the ribs are glazed, browned, and tender, about 20 minutes more.\n\n5. Serve and enjoy like you would from any of your favorite Chinese takeout restuarants (with Chinese mustard or duck sauce).\n\n#### Pictures\n\n
\n\nSurprisingly you won't be able to taste the beet juice once you throw these into the oven for about an hour and a half. Though if you want to use red food coloring instead that is alright, though to keep this paleo just try the beet juice. From coming from someone like myself (the one that keeps asking for things like bread, sugar, tortillas, etc) I really won't worry that much about the beet juice, in a way it made the spare ribs taste almost sweeter.\n\n
\n\nYou get a nice even browning / glazing if you slice your spare ribs before hand.\n\n
\n\nMy favorite part about cooking... making a mess and getting dirty is accepted and often times encouraged.\n\n
\n\nAnd finally these bad boys are done! Megan and I really enjoyed them. One comment that Megan had during dinner was that the same flavor profiles were present as if we were having dinner from P.F. Chang's. Now that is saying something... because P.F. Chang's has some pretty darned good food.\n\nOne thing that would have made these better would have planned to make some chinese mustard or duck sauce. Guess I had to leave room for some improvement though.\n\n
\n\nThat concludes this Friday night where I (Trevor) do all the cooking. I would say that this was a success and easily another go to meal for us.