Chinese Bbq Ribs Food

CHINESE BBQ RIBS WITH HOISIN SAUCE

Steps:

• Pre-soak the ribs with clean water for 30 minutes. During the process, the clean water turns slightly pink or red. Change the water once after the first 10 minutes. Then drain completely.
• Whisk all of the marinating sauce in a bowl. Pour the marinating sauce to the ribs. Set aside for at least 4 hours or overnight in fridge.
• Get a lined baking sheet, place only the ribs in. Wrap the ribs with foil paper. Pre-heat oven to 180 degree C.
• Place the baking sheet in the middle rack and roast for 40 minutes (depending how soft you want the ribs to be). Take the upper foil off and then brush the honey water. Rise the oven temperature to 200 degree C. Continue roasting for around 10 minutes until well colored.

CHINESE PORK RIBS

Steps:

• Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
• Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
• Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

CHINESE-STYLE BARBECUED RIBS

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.

CHINESE BARBECUE SAUCE

Steps:

• Mix all ingredients in a bowl,( or a jar with a tight fitting lid), until the sugar is dissolved. Refrigerate until you are ready to use it.
• *You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
• **When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!).

CHINESE BBQ RIBS

Steps:

• (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
• Prepare a large piece of foil (at least 2" / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
• Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
• Combine the sauce ingredients in a medium-sized bowl. Mix well.
• Once the oven is heated, brush a thin layer of sauce all over the ribs.
• Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
• Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
• While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
• Remove the ribs from the oven and turn the heat up to 450°F (230°C).
• Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
• Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
• Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
• Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.

TAKEOUT-STYLE CHINESE SPARE RIBS

Steps:

• Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
• Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
• Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
• Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

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.

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

CHINESE FIVE-SPICE SPARE RIBS

Steps:

• Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
• Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
• Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
• Put the sauce ingredients into a clean wok or frying pan.
• Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
• If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.

CHINESE-SPICED ORANGE BBQ RIBS

Steps:

• Cut ribs into 2-rib sections; place in Dutch oven or stockpot.
• Add enough water to completely cover ribs. Stir in onions, spice and garlic; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.
• Heat grill to medium heat. Mix barbecue sauce, orange juice and soy sauce. Grill ribs 10 min. or until done, turning occasionally and brushing generously with the barbecue sauce mixture.

CHINESE BONELESS SPARE RIBS

Steps:

• Thinly slice the pork into strips about 3" long and place in a large sealable plastic bag.
• Whisk together the remaining ingredients in a small bowl until well combined.
• Pour the marinade into the plastic bag with the pork.
• Seal the bag and place in the refrigerator overnight or for at least 4 hours.
• When ready to cook, preheat oven to 350°F. Line a large baking sheet with aluminum foil and place a baking rack on top.
• Place the pork slices on top of the baking rack. Reserve any extra marinade.
• Bake for 40-45 minutes brushing the pork slices with the extra marinade 2-3 times while cooking.
• Broil for last 1-2 minutes for extra crispy edges.
• Remove from oven and serve with rice and steamed vegetables. Best enjoyed immediately.

CHINESE BBQ PORK (CHAR SIU) RIBS RECIPE

Steps:

• Prep. Remove the membrane from the rack of ribs. Cut the rack in to individual ribs.
• Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
• Marinate. Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Discard the used marinade. It is contaminated with meat juice. Don't marinate in a plastic bowl if you use the food coloring. It might stain.
• Fire up. As much as we are fans of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F (107.2°C) in the indirect zone.
• Cook. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. Indoors, put a pan of water with a rack on top of it under the meat. This is important or drippings will burn in the pan. Roast ribs for about 3 hours, loin strips for about 1 1/2 hours. If you grill, skip the smoking wood. I think it is cleaner and brighter sans lumber.
• Serve. Once completely cooked, slice the rack of ribs between the bones and serve.

CHINESE-STYLE BARBECUE RIBS

Steps:

• 1. Combine soy sauce, 2 Tbsp. hoisin sauce and garlic; pour over ribs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 1 hour, turning bag over once.
• 2. Place ribs, meaty-side down, in foil-lined pan. Cover; bake at 350°F. 50 minutes. Drain off excess fat. Mix remaining 1/4 cup hoisin sauce and honey; brush ribs with 1/2 of mixture. Bake, uncovered, 10 minutes. Turn ribs over and brush with remaining sauce mixture. Bake 10 minutes longer.

CHINESE PORK RIBS RECIPE

Steps:

• In a medium sized bowl combine Hoisin sauce, sesame oil, soy sauce, rice cooking wine, five spice powder, chopped garlic, honey, and ketchup.
• Stir until the sauce if fully blended.
• Pour over pork spare ribs and marinate for at least 1 hour. These taste better if you can allow them to marinate a little longer.
• Place ribs on a wire rack on a foil lined baking sheet. Try to place the ribs fat side up. Discard any leftover marinade.
• Bake at 375 for about 40 to 50 minutes.

CHAR SIU: CHINESE BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all of the ingredients, except for the salt, in a double boiler and mix well. Alternatively, you can combine the ingredients directly in a saucepan, but this method will require more frequent stirring to avoid sticking or burning on the bottom.
• Simmer over medium to medium-low heat for 10 minutes, or until the sauce begins to thicken. Taste and add salt, if needed.
• Once the sauce has thickened, remove from heat and allow the mixture to cool for 5 to 10 minutes. Use right away on your favorite recipes, or let cool off completely and transfer to a container with a lid to store in the fridge.