1/2 cup sugar (divide in half and replace other half with sweetener of choice)
1/2 cup white wine
1-1/2 teaspoon bean sauce
2 tablespoons soy or tamari sauce
3 cloves fresh garlic, finely chopped
1/2 cup Canola oil
1 tablespoon Hoisin sauce
1 teaspoon five spice powder
1 teaspoon red food coloring
Meats to be marinated:
1 rack of spare ribs or 2 pounds of chicken wings or 5 pounds of boneless pork or 1 whole duck
Combine marinade ingredients well in gallon-size Ziploc bag. Add choice of meat to be marinated. Refrigerate at least 12 hours or overnight, turning several times.
If using duck, roast in oven, following instructions in any basic cookbook. If using boneless pork roast, slice into strips before cooking. For all but duck, broil or grill
outdoors till done. For spare ribs, slice ribs apart after cooking.
As you may have figured out, I am more inclined to suggest eating chicken rather than fatty red meat. Ribs meat usually has a fair amount of fat and little meat on the bone. The duck will have skin that can be easily pulled away and discarded to eliminate extra fat but keep the inside meat tender and juicy. Same goes for the chicken wings. But there again lies the problem of not much meat on the bone with the wings. You decide which one is your favorite!
I know it will not be good for everyone to try this one because of the sugar and white wine content. But the up side of the wine is that it cooks off and it allows it to be safe for kids and adults will not become intoxicated by the marinade. The sugar on the other hand is a while other issue. That is why I suggested that you substitute the half sugar taken out with a chosen sweetener (preferably a powder variety). Unfortunately I have no idea how to apply my skills in determining how many calories or the amount of carbs that this recipe would account for. Use your best judgment and measure it on how much or how many you eat.
Let me know what you all think of it.
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