Chinese Style Veal Ribs Food

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 RED-BRAISED SPARE RIBS | MARION'S KITCHEN

Steps:

• Step 1.Place the spare ribs in a pot of room temperature water. Bring to a simmer over high heat. Skim the surface of the water and simmer for a further 2-3 minutes. Use a slotted spoon to transfer the ribs to a large bowl. Rinse with clean water and then transfer the ribs to a clean bowl.
• Step 2.Heat the vegetable oil in a wok or deep pan over medium-high heat. Add the sugar and allow it to cook and melt for about 2 minutes (take care it doesn't burn). Add the ribs and cook, stirring, for 2-3 minutes or until the sugar and heat starts to colour the ribs and the liquid is thick in the bottom of the pan.
• Step 3.Now add the soy sauce, dark soy sauce, vinegar, Shaoxing wine, water, ginger, spring onions (pale part) and the garlic. Mix to combine. Cover with a lid and reduce the heat to medium-low. Simmer gently for 25 minutes, stirring once or twice.
• Step 4.Remove the lid and turn the heat up a little higher. Cook and stir the ribs in the liquid for 10-15 minutes or until the sauce 'sticks' to the ribs and the oil starts to separate in the bottom of the pan. Use tongs to transfer the ribs to a plate. Sprinkle with sesame seeds and the green part of the spring onion. Serve warm.

CHINESE-STYLE BBQ PORK RIBS

Steps:

• Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
• Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
• Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
• Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
• Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

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.

CHINESE STYLE VEAL RIBS

Steps:

• Put all ingredients in a plastic bag and marinate in the dry rub overnight.
• Bring about 2 litres of water to the boil in a saucepan with a steamer on top.
• put the marinated ribs into the steamer and steam for about half an hour.
• all the flavour is now also in the water so reserve.
• now add the sauce ingredients into the reserved water and reduce until the required consistency.
• Deep fry ribs until crispy,.
• poor sauce over the ribs.
• Enjoy.

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 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.

CHINESE-STYLE VEGETABLE AND VEAL STEW

Steps:

• Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
• Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
• Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
• Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
• Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.

CHINESE COUNTRY-STYLE PORK RIBS

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.

CHINESE PORK RIBS

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.