CHINESE BONELESS SPARE RIBS
Chinese Boneless Spare Ribs are a fixture on Chinese takeout menus. Savory and sweet, they are oven-roasted and brushed with honey or maltose, and best served on a bed of your favorite fried rice.
Provided by Bill
Categories Pork
Time 9h5m
Number Of Ingredients 14
Steps:
- If your pork is thawed, freeze until firm (but not rock solid, about 45 minutes) for easier slicing. Cut the pork into ¾-inch (2 cm) thick slabs. The size of the pieces depends on the cuts of pork you're using. Mine were about 4x8 inches (10x20 cm).
- In a large mixing bowl, combine the garlic, sugar, salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, tomato ketchup, pineapple juice, sesame oil, and red food coloring (if using). Mix until everything is well combined and smooth.
- Add the pork and toss until well coated in the marinade. Cover with plastic wrap or a large sheet pan, transfer to the refrigerator, and marinate overnight (12-24 hours). For maximum flavor penetration and distribution, you can stir the pork a few times during the marinating period, but this step isn't strictly necessary.
- Once the marinating period is over, let the pork come up to room temperature on the counter for 2 hours.
- Preheat the oven to 425°F. Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top.
- Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
- After 15 minutes, flip the pork. Return to the oven for another 15 minutes. If the pan is dry, add an additional ½ cup of hot water.
- Mix the maltose or honey with 2 teaspoons of hot water, and generously brush the pork on both sides. If desired, you can roast the pork under the broiler set to low for a few minutes until the pork is lightly charred and caramelized, but watch closely so they don't burn!
- After broiling, brush them once more with the maltose (or honey). Rest at room temperature for at least 5-10 minutes before cutting. To serve, thinly slice the pork into lengths, and serve alongside your fried rice of choice.
Nutrition Facts : Calories 248 kcal, Carbohydrate 13 g, Protein 27 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 85 mg, Sodium 937 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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 BONELESS SPARE RIBS
These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. You can easily make them at home!
Provided by Running to the Kitchen
Categories Main Dishes
Time 8h55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 411 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1576 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
FALL OFF THE BONE CHINESE SPARERIBS
I love these! I don't even eat BBQ ribs anymore because of these, maybe one day I'll branch out but these are too good!!!!!
Provided by Jessica K
Categories Pork
Time 2h40m
Yield 1 rack, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that'll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine, this is your beef stock.
- Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9x13 baking dish or pan, don't forget to grease it!
- Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute.
- Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover.
- Enjoy!
Nutrition Facts : Calories 105.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 1246.2, Carbohydrate 21.6, Fiber 1.4, Sugar 16.2, Protein 2.6
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
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 STYLE SPARERIBS
This was my Mother's recipe and occasionally she would make them when I was a kid. Very basic but reminds me of a Chinese restaurants. Prep time does not include marinating time.
Provided by Verelucky
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Add ribs and marinate 24 hours.
- Bake at 350 degrees for 45 minutes (check for doneness).
- Serve with white rice.
Nutrition Facts : Calories 1575.7, Fat 115.1, SaturatedFat 41.8, Cholesterol 417.2, Sodium 2634.7, Carbohydrate 20.2, Fiber 0.3, Sugar 18, Protein 109.5
CHINESE STYLE SPARERIBS
Before you know it, the cool weather will be upon us and crock pot recipes may be what you're looking for! Here's a recipe that has an Oriental twist! Give it a go!
Provided by SilentCricket
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, marmalade, ketchup, and garlic.
- Brush on both sides of ribs.
- Place in crock pot.
- Pour remaining sauce over all.
- Cover and cook on low for 8-10 hours.
- Note: After receiving a review that the flavor may be too intense, may I make this suggestion: for a milder flavor, reduce the amount of soy sauce, and add another liquid of your choice...like orange juice, water, etc.
Nutrition Facts : Calories 1012.4, Fat 79.8, SaturatedFat 25.7, Cholesterol 272.6, Sodium 1376.4, Carbohydrate 16.4, Fiber 0.3, Sugar 14, Protein 54.9
CHINESE BARBECUED SPARERIBS
Make and share this Chinese Barbecued Spareribs recipe from Food.com.
Provided by MeliBug
Categories Pork
Time 1h45m
Yield 24 ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
- Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
- turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 35.1, Fat 0.2, Cholesterol 0.1, Sodium 394.6, Carbohydrate 7.1, Fiber 0.2, Sugar 5.4, Protein 0.8
STICKY CHINESE SPARERIBS
The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 6
Steps:
- Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
- Combine remaining ingredients; brush ribs thoroughly with sauce.
- Cover and bake at 350 degrees F. 1 hour.
- Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.
Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g
OVEN-BAKED CHINESE SPARERIBS
Get your butcher to cut your ribs in half lengthwise for this terrific rib recipe. This has been a hit at every party I've ever taken it to so now I just bring copies of the recipes with me when it's my turn to provide the appetizer. You can also make a meal out of these with some rice and flash-cooked greens. Prep time does not include marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
- Add spareribs.
- Marinate overnight, turning several times.
- Line a shallow pan with aluminum foil.
- Preheat oven to 350°.
- Roast spareribs 45 minutes.
- Turn heat to 325°.
- Roast 15 minutes longer.
- When shrinkage occurs, ribs are done.
Nutrition Facts : Calories 1001.4, Fat 69.1, SaturatedFat 25.3, Cholesterol 274.6, Sodium 1452.5, Carbohydrate 19.8, Fiber 0.5, Sugar 16.3, Protein 68.3
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