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 SPARERIBS
I adopted this recipe after Mean Chef left the site. The recipe is from Fine Cooking Magazine. My comments from my first reviews were, "I prepared these for my Christmas Open House appetizer buffet. I used baby back ribs and rubbed liberally with the spice rub. They smelled heavenly while baking, and had a great flavor even before I added the sauce. Everyone raved, and they were the first item to disappear from the buffet." I have since made these for many, many parties and everyone always loves them. I use baby back ribs, and 2 racks are never enough. Cooking time for baby back ribs is about 3 hours.
Provided by Ms B.
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
- Make the spice rub: In a small bowl, stir together all the ingredients.
- Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
- Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
- Lightly season the ribs with salt and put them in the oven.
- After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they'll become tender after about 2 - 3 hours in the oven.
- To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
- If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
- Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
- Remove from the heat and let cool to room temperature.
- The sauce will keep for about a week in the refrigerator.
- Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they're easier to slice), and slice them into individual ribs.
- Arrange on a platter and serve with the sauce on the side.
- Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.
Nutrition Facts : Calories 98.7, Fat 2.5, SaturatedFat 0.3, Sodium 2830.7, Carbohydrate 18.9, Fiber 3.5, Sugar 13.7, Protein 3.1
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
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 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 BAKED PORK RIBS
Baked spare ribs was adapted from Low-Cholesterol Chinese Cuisine. Prep time includes marinating time. Although the directions are for cooking in the oven, these work equally well on the grill.
Provided by ellie_
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut spare ribs into 2" long pieces and put in marinating dish (I use a tuperware marinating dish).
- Combine remaining ingredients and pour over ribs.
- Marinate for at least one hour or up to 8 hours.
- Pre-heat oven to 450-degrees F.
- Bake ribs in oven for 30 minutes, turning and brushing with marinade every 10 minutes, or until done.
Nutrition Facts : Calories 1367.9, Fat 104.2, SaturatedFat 38, Cholesterol 411.4, Sodium 568, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 99.4
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
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