CHINESE FIVE SPICE RIBS
I got this recipe from watching Emeril on TV and wow is it good. I made for a golf group of about 20 people and there were rave reviews all around. Enjoy!
Provided by chefwally
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Season both sides of the ribs with salt and pepper.
- Sprinkle both sides with five spice powder - generously.
- Wrap ribs in plastic wrap and then in aluminum foil.
- Refrigerate over night.
- Preheat oven to 375 degrees F.
- Bring ribs to room temperature.
- Place on a baking rack (don't unwrap)and bake 1 and 1/2 hours.
- Let cool slightly before unwrapping.
- Serve with Emeril's Sweet Orange BBQ sauce (which I will also post.).
Nutrition Facts :
5-SPICE BABY BACK RIBS
Make and share this 5-Spice Baby Back Ribs recipe from Food.com.
Provided by daydreams_uk
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.
- Add ribs and simmer slowly, without lid for around 30 minutes.
- Remove the ribs and leave them to cool.
- Boil cooking liquid gently until reduced to about 1/2 pt.
- Place ribs on a baking sheet and brush with chinese barbecue sauce.
- Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.
- Heat the reduced liquid and pour over ribs to moisten.
- Serve and enjoy!
STICKY FIVE-SPICE SHORT RIBS
Provided by Aida Mollenkamp
Categories main-dish
Time 2h8m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
- Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
- Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 17h30m
Yield 2 servings (half slab per person)
Number Of Ingredients 13
Steps:
- For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
- For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
- Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
- To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
- Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.
SOUR-CHERRY-AND-FIVE-SPICE-LACQUERED RIBS
These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over indirect heat on the grill (or roast in the oven), then are charred over a high flame. Brush on more of the irresistible glaze before serving!
Provided by Anna Kovel
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Ribs: Stir together scallion greens, garlic, ginger, spices, and 2 tablespoons salt. Rub mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking.
- Glaze: Meanwhile, combine cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids. Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes. Let cool completely. Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers.
- Meanwhile, preheat oven to 325 degrees, or prepare a grill for indirect-heat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect medium-high heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours.
- Prepare grill for direct-heat cooking (or preheat broiler with rack 6 inches from heating element). Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions. Serve with remaining glaze alongside.
CHINESE FIVE SPICE SPARE RIBS
An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!
Provided by Evanescence#6
Categories World Cuisine Recipes Asian
Time 5h35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
- Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
- Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g
More about "5 spice baby back ribs food"
CHINESE FIVE-SPICE PORK RIBS RECIPE - BON APPéTIT
From bonappetit.com
4.4/5 (53)Servings 4-6
- Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
- Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 100–115 minutes. If racks of ribs you're cooking are much smaller than called for, check early—they'll cook in less time.
- Meanwhile, whisk ½ cup hoisin sauce, ½ cup soy sauce, 3 Tbsp. honey, and remaining 1 tsp. Chinese five-spice powder in a small saucepan to combine.
- Peel and finely grate 4" piece ginger and 5 garlic cloves into saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2–3 minutes longer. Cover pot; set aside until ribs are ready.
HOMESTYLE BBQ BABY BACK RIBS - STEVEN AND CHRIS
From cbc.ca
CHINESE BBQ BABY BACK RIBS - EATFOODLICIOUS
From eatfoodlicious.com
CHINESE FIVE SPICE RIBS 五香烤排骨 | CHINESE RECIPES AT ...
From thehongkongcookery.com
3 HOUR SMOKED BABY BACK RIBS | COUNTRY SMOKERS RECIPES ...
From countrysmokers.com
5 SPICE BABY BACK RIBS RECIPE - WEBETUTORIAL
From webetutorial.com
BOIL-N-BAKE BABY BACK RIBS - HOT 5-SPICE RIBS RECIPE ...
From recipeflow.com
FIVE SPICE SPARE RIBS WITH CRUNCHY SLAW - EMERILS.COM
From emerils.com
PAIRINGS: FIVE-SPICE BABY BACK RIBS TO PAIR WITH ...
From sfgate.com
SOUS VIDE BABY BACK 5-SPICE RIBS : SOUSVIDE
From reddit.com
CHINESE FIVE SPICE AND HOISIN SAUCE AND PORK RIBS AND SOY ...
From supercook.com
FIVE SPICE PORK RIBS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SAUCY CHINESE FIVE SPICE RIBS | SILK ROAD RECIPES
From silkroadrecipes.com
RECIPE - PORK RIBS WITH PLUM GLAZE
From lcbo.com
FOOD WISHES VIDEO RECIPES: BOIL-N-BAKE BABY BACK RIBS ...
From foodwishes.blogspot.com
HOMESTYLE BBQ BABY BACK RIBS - STEVEN AND CHRIS
From cbc.ca
CHINESE SPARERIBS RECIPE - SERIOUS EATS
From seriouseats.com
BABY BACK RIBS WITH A HONEY TERIYAKI GLAZE - LAVENDER AND LIME
From tandysinclair.com
RECIPE - PORK RIBS WITH PLUM GLAZE - LCBO
From lcbo.com
MELISSA JOULWAN’S CHINESE FIVE-SPICE PORK RIBS – ANDREW ...
From andrewzimmern.com
CHINESE 5 SPICE RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BABY BACK RIBS VS SPARE RIBS: HOW DO THEY COMPARE?
From foodchamps.org
5-SPICE BABY BACK RIBS RECIPE - CHINESE.FOOD.COM | RIB ...
From pinterest.co.uk
CRISPY FRIED BABY BACK RIBS – JESS PRYLES
From jesspryles.com
BBQ RIBS - RASA MALAYSIA
From rasamalaysia.com
5 SPICE BABY BACK RIBS - TFRECIPES.COM
From tfrecipes.com
CHINESE FIVE SPICE RIBS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHINESE DRY RUB RIBS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BARBECUE RIBS RECIPE - BBC FOOD
From bbc.co.uk
SUGAR SPICE AND SPILLED MILK: BABY BACK RIBS
From auntnubbyskitchen.blogspot.com
SPICY MISO BABY BACK RIBS | JAPANESE RECIPES | SHIN-SEN-GUMI
From shinsengumigroup.com
FIVE-SPICE BABY BACK RIBS | BABY BACK RIBS, RIBS IN OVEN, FOOD
From pinterest.com
CHINESE FIVE-SPICE PORK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
ASIAN SPICED BABY BACK RIBS BEST RECIPES
From wiki-recipes.info
5-SPICE BABY BACK RIBS RECIPE - CHINESE.FOOD.COM | RECIPE ...
From pinterest.com
CHINESE FIVE SPICE AND HOISIN SAUCE AND PORK RIBS RECIPES ...
From supercook.com
SWEET BABY BACK RIBS | STUBB'S
From mccormick.com
5 SPICE BABY BACK RIBS RECIPE WITH INGREDIENTS FOR SLIME ...
From dinnerideaschicken.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love