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.
SWEET AND SPICY ASIAN BARBECUED RIBS
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to approximately 250 degrees F.
- Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
- While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
- After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
BBQ COUNTRY STYLE RIBS
Tasty, twice baked ribs with your favorite BBQ sauce.
Provided by Glenda Ulven
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 3h15m
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
Nutrition Facts : Calories 625.1 calories, Carbohydrate 39.2 g, Cholesterol 176.5 mg, Fat 30.7 g, Fiber 1.6 g, Protein 45.7 g, SaturatedFat 10.8 g, Sodium 1228.2 mg, Sugar 26.3 g
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
HOISIN (BUT NOT REALLY) COUNTRY RIBS
I love cooking country ribs in my slow cooker -- such a cheap cut of meat to have so much flavor! Although the ol' bottle of BBQ sauce is delicious, it is very sweet and rich. Enter the spirit of adventure and use some random pantry items to create a delicious, lighter alternative.
Provided by megsyintherain
Categories World Cuisine Recipes Asian
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
- Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
- Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 10.9 g, Cholesterol 120.4 mg, Fat 32.9 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 11.5 g, Sodium 688.8 mg, Sugar 6.9 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 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.
CHINESE BARBECUED RIBS
One bite of these tender and flavorful ribs and you'll understand why this is the most requested recipe from friends and family. I developed it based on a recipe from my father-in-law, adding my own interpretation over the years. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.
Nutrition Facts :
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 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 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 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.
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
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
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-STYLE RIBS
When I was working two jobs, slow cooking was my way of life. Sometimes I had more than one slow cooker going at a time to help me feed my family delicious home-cooked meals. It's nice to walk in after a hard day's work and have dinner ready. I hope you agree these ribs are quick, easy and delicious. Enjoy! -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place pork, green onions and water chestnuts in a 5-qt slow cooker. Mix hoisin sauce, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., Remove to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Mix cornstarch and water until smooth. Gradually stir into saucepan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs, rice and, if desired, additional green onions.
Nutrition Facts :
5-INGREDIENT CHINESE PORK RIBS
Add an Asian flair to an all-American dish like ribs. It has a wonderful flavor with the saltiness of the soy and sweetness of the orange marmalade.-June Ross, Belmont, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 6 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 hours or until tender. Thicken cooking juices if desired.
Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 562mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 27g protein.
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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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