CANTONESE RIB
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 1 rack of ribs
Number Of Ingredients 10
Steps:
- Cut rack of ribs into individual ribs. Place in resealable plastic bag or shallow pan. Combine soy sauce, cilantro, hoisin sauce, sherry, sugar, garlic, ginger and crushed red pepper in a small bowl. Mix well. Pour over ribs and turn to coat well. Refrigerate 4 hours to overnight. Preheat oven to 350°F. Place a rack inside a shallow flameproof baking dish. Remove ribs from marinade; reserving marinade. Place ribs on rack and place in oven. Carefully pour 2 cups of water into the bottom of the baking dish. Roast ribs for 90 minutes until well browned and tender. Pour reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer for at least 5 minutes. After the ribs have cooked for 30 minutes, turn and baste with the marinade every 15 minutes. When the ribs are done, brush them with the honey and broil for 3 to 5 minutes until crispy.
CANTONESE PORK
This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY
Get your fingers sticky with these deliciously saucy Korean style BBQ ribs ????
Provided by Tristan Fisher
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 150 degrees celsius.
- Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
- Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
- In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
- Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
- Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 1172 calories, Carbohydrate 74 grams, Fat 79 grams, Fiber 2 grams, Protein 40 grams, Sugar 68 grams
CHAR SIU (CHINESE BBQ PORK)
"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.
Provided by David&Andrea
Categories World Cuisine Recipes Asian Chinese
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
- Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
- Marinate pork in refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
- Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
CHINESE-STYLE BARBECUED RIBS
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
Provided by Julia Moskin
Categories dinner, barbecues, finger foods, meat, appetizer, main course
Time 6h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
- Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
- Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
- When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
- Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
- Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
- Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.
SPARERIBS CANTONESE
My aunt gave me this recipe more than 20 years ago. The thing we like most about it is that there isn't an overabundance of sauce, so the fabulous flavor of pork can shine through.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Cut the ribs into serving-size pieces; place with meat side down in a shallow roasting pan. Cover with foil; bake at 450° for 45 minutes. Drain; turn ribs. , Combine marmalade, water, soy sauce and seasonings; spoon over ribs. Bake, uncovered, 1 hour longer or until tender, basting occasionally with sauce. Garnish with lemon wedges if desired.
Nutrition Facts : Calories 704 calories, Fat 43g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1387mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 44g protein.
GRILLED SPARERIBS CANTONESE
Make and share this Grilled Spareribs Cantonese recipe from Food.com.
Provided by 2Bleu
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place ribs in a large shallow pan.
- Mix together marinade ingredients; pour marinade over ribs.
- Cover and marinate, turning occasionally, for 1 to 2 hrs or up to 24 hrs, refrigerated.
- Bring to room temperature before cooking.
- Remove ribs from marinade, reserving marinade.
- Place ribs on an oiled grill 4 to 6 inches from the off-set coals.
- Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender juicy inside, about 1 to 1-1/2 hours.
CANTONESE PORK SPARERIBS (BBQ)
Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store.
Provided by Pokey in San Antonio
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare ribs by removing the membrane.
- Combine all the marinade ingredients in a sauce pan and warm slightly so sugar dissolves and corn starch incorporates.
- Pour over ribs and marinade in refrigerator for 3-4 days. Turn ribs occasionally to ensure even marinating.
- Remove ribs and bring to room temperature. Reserve the marinade.
- Heat grill/smoker to 200-225 degrees F.
- Cook ribs on grill using indirect heat method. Use apple, cherry, pecan, or mesquite wood for smoke. Cooking time should be around 1.5 - 2 hours. Turn and brush with marinade occasionally. Ribs are done when bones pull free from meat when twisted.
- Combine ingredients for glaze.
- Remove ribs and brush with glaze. Let stand for 15 minutes. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 1100.3, Fat 78.6, SaturatedFat 28.1, Cholesterol 278.5, Sodium 1727.9, Carbohydrate 20.7, Fiber 0.7, Sugar 16.3, Protein 73.8
CHINESE BBQ SPARE RIBS (燒排骨)
Learn how to make this easy Cantonese take on barbecue ribs!
Provided by Made With Lau
Categories Dinner, Main Course
Time 1h15m
Yield 5
Number Of Ingredients 10
Steps:
- Create cuts between the bones and along the thick side of the ribs so that the meat takes on the flavors better and that it cooks faster.
- Rub garlic salt onto the ribs. Make sure to cover all surfaces on both sides. Pay special attention to the slits that you made earlier.
- In a medium bowl, mix sugar, salt, white pepper, ketchup, cooking wine, five-spice powder, and red food coloring (which is optional). Set aside for the next step.
- Place ribs in a tray lined with a plastic sheet and spread the marinade thinly onto both sides of the ribs. Wrap ribs with the plastic sheet when finished.
- For the glaze, you can use maltose or honey. Brush it over the spare ribs and they'll glisten and taste great.
- Remove ribs from the refrigerator and allow them to rest for about an hour. Preheat the oven to 400 degrees Fahrenheit.
- After 30-35 minutes of baking, remove the ribs and brush the glaze of choice onto them.
- Once the ribs have been baking for about 45 minutes in total, take it out and let it rest for 10 minutes.
CANTONESE SPARERIBS
Make and share this Cantonese Spareribs recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- n a bowl whisk together marinade ingredients.
- Put spareribs in a shallow baking dish or sturdy resealable plastic bags and coat with marinade. Marinate spareribs, meaty side down, at least 3 hours or overnight.
- Preheat oven to 325ºF.
- Line bottom of a broiler pan with foil and add 1 inch water. Set rack of broiler pan over water.
- Drain marinade from spareribs into a small saucepan. Bring marinade to a boil and simmer, covered, 3 minutes. Remove pan from heat.
- Arrange spareribs on rack of broiler pan and bake, basting with marinade occasionally, 45 minutes, or until cooked through.
- Cut ribs into sections and serve warm.
Nutrition Facts : Calories 40.2, Sodium 366.8, Carbohydrate 6.4, Fiber 0.1, Sugar 5.8, Protein 0.6
BBQ PORK SPARERIBS
This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.
Provided by Peter J
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch ribs in boiling water for two minutes.
- Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.
- Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.
- Cook for 20 minutes over a low heat with the hood of the BBQ closed.
- Add the sherry and season with pepper, stir to mix and turn over the ribs.
- Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.
- Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.
- Blend chicken stock and cornflour together.
- While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.
- Serve over boiled rice with sauce poured over top of ribs.
Nutrition Facts : Calories 577.4, Fat 44.3, SaturatedFat 14.2, Cholesterol 150.5, Sodium 989.5, Carbohydrate 9.7, Fiber 1, Sugar 4.2, Protein 31.5
CANTONESE BARBECUED PORK
This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
Provided by SHERRY_G
Categories World Cuisine Recipes Asian Chinese
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
- Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
- Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
- Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
- Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g
BBQ CANTONESE PORK TENDERLOIN
Make and share this BBQ Cantonese Pork Tenderloin recipe from Food.com.
Provided by Bergy
Categories Pork
Time 5h10m
Yield 10 Buffet servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the marinade ingredients in a large Zip lock bag.
- Place bag in a bowl.
- Put Pork in the bag and seal.
- Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
- If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
- About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
- Slice pork thinly and serve immediately.
CHINESE-STYLE BBQ PORK RIBS
Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.
Provided by Russell Lee
Categories World Cuisine Recipes Asian
Time 2h20m
Yield 4
Number Of Ingredients 16
Steps:
- Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
- Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
- Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
- Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
- Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g
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