The
sauce for ribs, Spare rib sauce, sauce for spareribs or ribs of the LKK brand, both pork and beef, common in Chinese cuisine but also in southern and Irish cuisine.
The spareribs (rib with little meat) are the cheapest part of the rib, the lower portion (belly and sternum) behind the shoulder. Because it is a cheaper cut, it is usually used quite a bit braised, fried or boiled, always using this sauce. With a base of sesame paste, soy paste, bean paste and garlic that give it a sweet and pleasant touch, you should also try them in the southern style, southern because it is from the south of the USA, and it is barbecued.
If we marinate pork: 4 tablespoons per kilo, 2 hours of maceration, in the oven
If we marinate beef: 2 tablespoons per pound of meat, for 30 minutes, brown in a pan, add celery, another tablespoon of sauce, Worcester sauce and a tablespoon of sugar
