{"id":8004,"date":"2020-07-18T23:07:18","date_gmt":"2020-07-18T23:07:18","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=8004"},"modified":"2020-07-18T23:07:18","modified_gmt":"2020-07-18T23:07:18","slug":"r9s3jl5yqznoify652mv26f85vngje-kfysr-h2nfp-fhc4p-x4ggr-kj6p6-mgnaf-hr2fd-sc4r6-zgr2r-lx39w-zp26p-6yw32","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=8004","title":{"rendered":"Char Siu Spareribs"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1-1\/2 lb spareribs<br \/>1\/4 cup brown sugar<br \/>2 tablespoons red bean curd sauce<br \/>1\/4 cup honey<br \/>1\/2 teaspoon five spice powder<br \/>1 teaspoon salt<br \/>2 tablespoons sherry<br \/>1 teaspoon red food coloring<br \/>1 clove garlic, crushed<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Place spareribs into large pan. Combine remaining ingredients; pour over spareribs and marinate overnight, turning once. Put spareribs in roasting pan and bake in electric oven al 325 F for 30 minutes. Turn spareribs, baste with remaining marinade, and continue baking for 30 more minutes. Makes 4 to 6 servings.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1595196238253-M71U2W41P5EJECZHQIB2\/island+recipes+pork-4.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1-1\/2 lb spareribs1\/4 cup brown sugar2 tablespoons red bean curd sauce1\/4 cup honey1\/2 teaspoon five spice powder1 teaspoon salt2 tablespoons sherry1 teaspoon red food coloring1 clove garlic, crushed Place spareribs into large pan. Combine remaining ingredients; pour over spareribs and marinate overnight, turning once. Put spareribs in roasting pan and bake in electric oven al&#8230;<\/p>\n","protected":false},"author":0,"featured_media":8005,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[20,67],"class_list":["post-8004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-a-hundred-years-of-island-cooking-1991","tag-pork"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8004"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/8004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/8005"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}