Chicken Spareribs Food

CHINESE SPARERIBS

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.

CHICKEN SPARERIBS

Steps:

• In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan. , In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes. , Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.

FLORENCE'S FRIED SPARE RIBS

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

CHICKEN SPARERIBS

Steps:

• 1. In large skillet, heat corn oil.
• 2. Brown chicken strips in oil.
• 3. In bowl, whisk together 1/2 cup water, soy sauce, brown sugar, apple juice, ketchup, vinegar, garlic, red pepper flakes and ginger.
• 4. Pour mixture over chicken.
• 5. Bring to a boil. Reduce heat and simmer 20 minutes.
• 6. Combine cornstarch and 1 tablespoon water.
• 7. Add to skillet. Cook until thickened.

CHICKEN THIGH SPARERIBS(WELL, SORT OF, LOL)

Steps:

• In a large skillet, heat oil.
• Add chicken and brown on both sides, for about 6-7 minutes.
• Set aside cornstarch and the 1 tbsp water.
• In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
• Bring to a boil, cover and reduce heat, simmer for 20 minutes.
• In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.

CHICKEN SPARERIBS (ASIAN STYLE?)

Steps:

• Directions:.
• In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
• In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
• Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.

THAI STICKY CHICKEN & RIBS

Steps:

• To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
• Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
• Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn't, put the lot under the grill - but keep an eye on it.
• Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

SMOKED PORK RIBS

Steps:

• Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.)
• Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back.
• In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.)
• When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes.

CHICKEN SPARERIBS WITH RICE

Steps:

• Cook rice according to directions. (In ingredients I have the amount of rice and water for 6 servings for the rice that I use) Add salt and oil to water and rice.
• In medium size bowl, combine water, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger and green onions. Stir until combined and set aside.
• Trim chicken thighs of fat and you can either leave whole or cut into bite size pieces, whichever you prefer. Place oil in pan over medium heat and add chicken. Cook chicken 5-7 minutes or until cooked through.
• Add the soy sauce mixture to the chicken. Bring to a boil, reduce heat and cook for about 10 minutes. Turning occasionally.
• In a small bowl or cup, add cornstarch and 1 Tablespoon of water. Mix and add to chicken. Stir until the sauce has thickened.
• In a small frying pan, scramble up the eggs. Add the soy sauce, green onions and eggs to the finished rice. Enjoy!