Chinese Take Out Barbecued Spareribs Food

TAKE OUT STYLE CHINESE SPARE RIBS

Steps:

• Stir together all the ingredients from the garlic to the paprika to make the BBQ sauce. In a zip-loc bag, add the ribs and half the sauce. Either marinate them overnight, or for 4-6 hours with a little extra sauce. Store the leftover sauce for later use.
• Preheat your oven to 325 degrees. Prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan so there is about a half inch of water. Place a roasting rack on top of the pan and place your spare ribs on the rack (rib side up) and place in your preheated oven.
• Roast for 30 minutes. Flip the racks over and roast for another 45-60 minutes. Add water to the roasting pan as the water dries up during the roasting process. If you like, you can finish them with a couple minutes under the broiler.

CHINESE BONELESS SPARE RIBS

Steps:

• If your pork is thawed, freeze until firm (but not rock solid, about 45 minutes) for easier slicing. Cut the pork into ¾-inch (2 cm) thick slabs. The size of the pieces depends on the cuts of pork you're using. Mine were about 4x8 inches (10x20 cm).
• In a large mixing bowl, combine the garlic, sugar, salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, tomato ketchup, pineapple juice, sesame oil, and red food coloring (if using). Mix until everything is well combined and smooth.
• Add the pork and toss until well coated in the marinade. Cover with plastic wrap or a large sheet pan, transfer to the refrigerator, and marinate overnight (12-24 hours). For maximum flavor penetration and distribution, you can stir the pork a few times during the marinating period, but this step isn't strictly necessary.
• Once the marinating period is over, let the pork come up to room temperature on the counter for 2 hours.
• Preheat the oven to 425°F. Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top.
• Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
• After 15 minutes, flip the pork. Return to the oven for another 15 minutes. If the pan is dry, add an additional ½ cup of hot water.
• Mix the maltose or honey with 2 teaspoons of hot water, and generously brush the pork on both sides. If desired, you can roast the pork under the broiler set to low for a few minutes until the pork is lightly charred and caramelized, but watch closely so they don't burn!
• After broiling, brush them once more with the maltose (or honey). Rest at room temperature for at least 5-10 minutes before cutting. To serve, thinly slice the pork into lengths, and serve alongside your fried rice of choice.

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-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 TAKE-OUT BARBECUED SPARERIBS

Steps:

• Combine the soy sauce, hoisin, honey, rice vinegar, garlic and ginger in a large zip-top bag.
• Place the spareribs in the bag, and shake to coat.
• Let the ribs marinate in the refrigerator overnight, or for 3 hours at room temperature.
• Preheat the oven to 375º.
• Place a rack in a roasting pan, and fill the pan with 1 inch of water. Set the ribs on the rack and roast for 45 minutes, turning and basting frequently with the marinade. Raise the oven temperature to 450º and continue to roast for another 15 minutes.
• Remove the ribs from the oven and cool until they can be handled. Cut into individual ribs and brush on more marinade. Return to the oven for another 15 minutes until they are crispy and brown.
• Serve hot or room temperature with plum sauce.
• Make ahead: These ribs can be made up to 8 hours ahead and refrigerated. Reheat at 300º for 10 minutes.

CHINESE BARBEQUED SPARERIBS

Steps:

• In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).

CHINESE-STYLE BARBECUED SPARERIBS

Steps:

• Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring and pepper; whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover and cook for 1 ¼ hours (add additional 15 if desiring more tender ribs), stirring occasionally.
• Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
• Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2 ½ cups, 16 to 20 minutes.
• Set wire rack in aluminum foil-lined rimmed baking sheet and pour ½ cup water into sheet (adding water to the baking sheet during roasting helps prevent smoking). Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.
• Interesting Notes:.
• A) Cut Rack into Ribs: Individual ribs have more surface area than an uncut rack, which means each one is exposed to heat and to the marinade on all sides. (It's not necessary to remove the rack's membrane before slicing.).
• B) Braise in Marinade: Moist heat quickly tenderizes the meat and accelerates the penetration of flavorful compounds (such as salt and glutamates), so the cooking time doesn't need to be long for the flavors to soak through.
• C) Roast in Hot Oven: Just 15 minutes in a hot oven dries the ribs' exteriors so that the glaze can set and caramelize.
• D) TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with Step 4. Repeat with remaining 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!