Chinese Hawaiian Barbecued Ribs Food

SLOW-COOKER HAWAIIAN BARBECUE RIBS

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

CHINESE BARBECUED RIBS

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.

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.

LINDA'S HAWAIIAN BARBECUE SAUCE FOR BARBECUE CHICKEN AND RIBS

Steps:

• Use with 3 baby back rib racks:.
• In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.
• Cover, remove from heat, and let stand for 30 minutes.
• In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
• Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
• Stir in ginger.
• Remove from heat, and let cool.
• Heat grill to med.
• Drain ribs. Place on grill rack.
• Brush with half of the sauce.
• Grill 6" from heat, covered, for 5-7 minutes per side. (Watch carefully, so they don't burn)!
• Brush with remaining sauce.
• Grill covered until browned, about 3-5 minutes per side.

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-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.

THE WAY WE WERE BARBECUED RIBS CHINESE - HAWAIIAN

Steps:

• 1. Stir together sugar, soy sauce, ketchup, sherry, and salt in a bowl until sugar is dissolved, Pour marinade into a roasting pan, then add garlic and ginger, and ribs turning ribs to coat with marinade.
• 2. Marinate, covered and chilled, turning occasionally, at least 3 hours.
• 3. Preheat oven to 325 degrees
• 4. Line bottom of broiler pan with foil, then arrange ribs, rounded sides up on broiler rack, reserving marinade for basting ( discard garlic and ginger).
• 5. Roast in middle of oven, basting with marinade every 20 minutes ( do not baste during the last 10 minutes of cooking ), until ribs are tender and glaze is well browned, about 1 3/4 hours.
• 6. Discard any unused marinade. Let racks stand5 minutes, then cut into individuals ribs.
• 7. NOTE: Ribs can marinate up to 1 day.

CHINESE-HAWAIIAN "BARBECUED" RIBS

Steps:

• Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
• Preheat oven to 325°F.
• Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
• Let racks stand 5 minutes, then cut into individual ribs.

CHINESE BARBECUED SPARERIBS

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!

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.

HAWAIIAN BBQ OVEN BAKED RIBS

Steps:

• Trim as much fat off ribs as possible.
• Mix all ingredients in a med bowl.
• Place ribs and marinade into a oven-safe dish. Mix to combine. Cover. Marinate overnight.
• When ready to cook, let ribs sit out at room tempt for at least 1 hours.
• Preheat oven 325°F.
• Bake for 2 1/2~3hrs .
• SERVE OVER RICE! ENJOY!

HAWAIIAN BARBECUED PORK RIBS

Steps:

• Place ribs in a large stock pot and cover with cold water.
• Add the salt, garlic, ginger and onions.
• Bring to a boil, reduce heat to medium low-you want it to still simmer-and cook for 45 minutes to 1 hour.
• Meanwhile prepare Sauce.
• Place all ingredients in a large saucepan, bring to a boil, reduce heat to a simmer and cook for 1 hour, stirring often.
• Strain and set aside.
• While ribs and sauce are cooking prepare grill if using coals, or prepare gas grill 10 to 15 minutes before grilling-white hot coals or a hot gas grill.
• Remove cooked ribs to a plate and let drain.
• Baste ribs with prepared sauce and place on grill.
• Baste frequently until ribs are well coated and heated through.
• Serve.

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.

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 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.