CHINESE PORK RIBS
"This is one of the only dishes that both of my young boys love - they even come back for seconds," shares June Ross of Belmont, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce. , Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired.
Nutrition Facts : Calories 441 calories, Fat 20g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 858mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 40g protein.
ASIAN STYLE COUNTRY RIBS
This is a super slow cooker recipe for country ribs that is tasty, versatile, and EASY! Serve with sushi rice and your favorite stir-fry vegetables.
Provided by Aliskill
Categories World Cuisine Recipes Asian
Time 17h10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
- Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 13.9 g, Cholesterol 176.6 mg, Fat 44 g, Fiber 0.5 g, Protein 48.4 g, SaturatedFat 12.7 g, Sodium 2528.6 mg, Sugar 9.8 g
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 COUNTRY-STYLE PORK RIBS
"These ribs are tangy and tender. The Chinese-style glaze gives them a different and unique taste." Jamie's original recipe called for the ribs to be baked, but we found we could prepare tender ribs even faster by starting them in the microwave. Jamie Wetter - Boscobel, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut ribs into serving-size pieces; place in a 3-qt. microwave-safe dish with water, liquid smoke if desired and onion powder. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally. , Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce. Freeze option: Place cooled ribs in a resealable freezer bag and freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a baking pan; cover and bake at 325° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 284 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 423mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 26g protein.
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
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
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.
CHINESE PORK RIBS
These Asian-style ribs are a little sweet, a little sour, and packed with flavor.
Provided by Brent BeSaw
Categories World Cuisine Recipes Asian
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine soy sauce, marmalade, ketchup, rice wine, sesame oil, and garlic in a bowl. Pour half the sauce into a slow cooker; top with ribs. Drizzle with remaining sauce.
- Cover and cook on Low until pork is tender, about 3 hours. Thicken cooking juices in a small skillet over medium heat, if desired.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 15.3 g, Cholesterol 102.1 mg, Fat 19.9 g, Fiber 0.3 g, Protein 27.3 g, SaturatedFat 6.6 g, Sodium 752.7 mg, Sugar 12.6 g
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.
CHINESE RIBS
Make and share this Chinese Ribs recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 1/2 quart crock pot, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.
- Position a broiler rack 6 inches from the source of the heat and preheat the broiler.
- Broil the ribs, turning once, until browned.
- About 10 minutes.
- Transfer the ribs to the crock pot.
- Stir to coat the ribs with the sauce.
- Cover and slow cook until ribs are ender.
- 5-6 hours at 200 degrees (low).
- Transfer the ribs to a platter and cover with aluminum foil to keep warm.
- Skim the fat from the surface of the sauce.
- In a medium saucepan bring the sauce to a simmer over a medium heat.
- Cook until reduced to about 1 cup, 6-8 minutes.
- Stir in the cornstarch mixture and cook just until thickened.
- Pour the sauce over ribs and serve immediately with hot cooked rice.
CHINESE PORK RIBS
A superquick family favourite - fab for barbeques
Provided by Silvana Franco
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium
CHINESE STYLE COUNTRY RIBS
I wished I could take total credit for this, but the orignnal recipe is in my Mable Hoffman's Crockery Cookbook. Over the years I have tweaked it a little though. I have been making this for years, and there are quite a few recipies that I use out of this book. You could use pork chops with this also. The picture shows it with...
Provided by Jane Whittaker
Categories Pork
Time 8h15m
Number Of Ingredients 6
Steps:
- 1. In a bowl combine the soy sauce, marmalade, ketchup, garlic, habenero gold, if you are using it.
- 2. Brown the pork in a saucepan, and add to crock pot.
- 3. Put a disposable liner in your crock pot, and put your pork in.
- 4. Pour the sauce over and cook on low for 8 hours.
- 5. Serve over hot cooked rice, or chow mein noodles.
CHINESE BBQ PORK (CHAR SIU) RIBS RECIPE
Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade. You can use any cut of ribs.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Number Of Ingredients 13
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.
CROCK POT CHINESE STYLE COUNTRY RIBS
Make and share this Crock Pot Chinese Style Country Ribs recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the soy sauce, marmalade, ketchup, and garlic; brush on both sides of the ribs.
- Place in a slow cooker. Pour remaining sauce all over. Cover and cook on low for 8 to 10 hours.
Nutrition Facts : Calories 1337.9, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 2473.9, Carbohydrate 17.4, Fiber 0.5, Sugar 14.3, Protein 74.3
BONELESS HOISIN COUNTRY RIBS
A very nice combination of flavors for a quintessential Asian tasting. Most people know Hoisin is a thick, sweet, mildly spicy sauce widely used in Chinese cuisine. And I wouldn't forego the chili garlic paste if you want some heat in the dish. Good served with snow peas, another of my favorites.
Provided by ninja
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Line a large jelly-roll pan with foil.
- In a large bowl stir garlic, hoisin sauce, brown sugar, soy sauce, ginger and chili garlic paste until combined.
- My stores sell country ribs cut individually but if necessary, cut pork into 1 inch wide "ribs". Add ribs to sauce in bowl and coat with sauce.
- Arrange ribs in single layer in prepared pan, spooning any remaining sauce over ribs.
- Bake 18-20 minutes or until pork reaches an internal temperature of 145 degrees F. Cooking times will vary depending on the size of the ribs.
CHINESE BBQ RIBS WITH HOISIN SAUCE
Provided by Elaine
Time 5h
Number Of Ingredients 15
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 SPARE RIBS RECIPE
A delicious Chinese style braised pork ribs that only take fifteen minutes to prepare.
Provided by KP Kwan
Categories Main
Time 3h15m
Number Of Ingredients 16
Steps:
- Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
- Blanch for 5 minutes. Remove the pork rib and discard the water.
- Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
- Add ingredients C. Bring it to a boil.
- Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
- Turn over the spare rib occasionally.
- After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
- Remove the spare ribs and place it on a serving plate.
- Pour the thickened sauce over the spare rib.
- Garnish with scallion.
Nutrition Facts : Calories 2346 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 485 milligrams cholesterol, Fat 176 grams fat, Fiber 4 grams fiber, Protein 102 grams protein, SaturatedFat 45 grams saturated fat, ServingSize spare rib (600g), Sodium 4746 grams sodium, Sugar 56 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 92 grams unsaturated fat
CHINESE PORK RIBS RECIPE
Love those Chinese spare ribs you get in a restaurant? Well, you can make them at home.
Provided by Stephanie Manley
Categories Appetizer
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 341 kcal, Carbohydrate 11 g, Protein 30 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 111 mg, Sodium 562 mg, Sugar 9 g, ServingSize 1 serving
CHINESE COUNTRY RIBS
Make and share this Chinese Country Ribs recipe from Food.com.
Provided by CJAY8248
Categories Pork
Time 6h10m
Yield 4 lbs. ribs, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 1/2 quart slow cooker, combine the catsup, honey, vinegar, soy sauce, five-spice, onion, ginger and garlic. Position a broiler rack 6 inches from the source of heat and preheat the broiler. Broil the ribs, turning once, until browned, about 10 minutes. Tranfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until the ribs are tender, 5-6 hours on low. Transfer the ribs to a platter and cover with foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan, bring the sauce to a simmer over medium heat. Cook until reduced to about 1 cup, 6 to 8 minutes. Stir in cornstarch mixture, and cook just until thickened. Pour the sauce over the ribs and serve immediately with hot cooked rice.
Nutrition Facts : Calories 936.4, Fat 53.9, SaturatedFat 10.8, Cholesterol 336.3, Sodium 1124.7, Carbohydrate 19.2, Fiber 0.6, Sugar 16.4, Protein 89.7
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- Combine all the ingredients except the meat in a bowl and whisk together. Place ribs in a 1-gallon zippered plastic storage bag. Pour the marinade over the ribs, seal the bag and turn it to coat the ribs on all sides. Marinate in the fridge for at least 2 hours and as long as overnight, turning the bag occasionally.
- Preheat the oven to 325ºF. Line a rimmed baking sheet (we swear by our sturdy Nordic Ware half sheet hotel pans) with aluminum foil. remove ribs from marinade, shaking off excess, and arrange in a single layer on the baking sheet. Reserve the marinade in a small bowl (there won't be a lot).
- Roast ribs for 30 to 45 minutes, checking at 15-minute intervals and brushing with the reserved marinade at least once at about 25 minutes (that may be all you have the marinade for). Using an instant read thermometer, check the thickest part of the largest rib. When it hits at least 145ºF, they're done. Discard any remaining marinade (it's been in contact with raw meat).
- Just before serving, use tongs to turn ribs on the baking sheet in the pan juices. This will give them a nice sheen and pick up a little more flavor. Transfer to a platter and serve.
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- Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
- Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise.
- Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
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- Rinse the ribs and thoroughly pat them dry with paper towels. Mix the rest of the ingredients in a bowl to make the marinade.
- Reserve about ⅓ of the marinade, and rub the ribs with the rest of it. Allow the ribs to marinate for at least 2 hours. For best results, allow to marinate overnight.
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- Trim one slab of country style boneless pork ribs. Remove fat cap and cut into pieces following the cuts.
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- Place the steaming rack (the one that came with the Instant Pot) in the bottom of a 6-quart (or larger) Instant Pot. Add water and liquid smoke (if using). Place the ribs in a standing-up position onto the steaming rack, so the side is on the rack and the ribs form a circle in the pot (see the picture above in the blog post). You can cook more ribs (2 to 3 slabs) by letting them stand up in the same position.
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