Peking Sweet And Tangy Spareribs Food
SWEET AND TANGY SPARERIBS
This recipe is one that has been passed down two generations. They taste like no other ribs I have ever tried. They are sweet and tangy just like the name says. They seem to come straight from the Orient. Lots of raves on this one. Very yummy.
Provided by KOOKIEKRIS
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
- In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
- Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
- Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 776.4 calories, Carbohydrate 13.2 g, Cholesterol 190.9 mg, Fat 63.4 g, Fiber 0.5 g, Protein 36.3 g, SaturatedFat 21 g, Sodium 1894.8 mg, Sugar 8.4 g
CHINESE BONELESS SPARE RIBS
These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. You can easily make them at home!
Provided by Running to the Kitchen
Categories Main Dishes
Time 8h55m
Number Of Ingredients 8
Steps:
- Thinly slice the pork into strips about 3" long and place in a large sealable plastic bag.
- Whisk together the remaining ingredients in a small bowl until well combined.
- Pour the marinade into the plastic bag with the pork.
- Seal the bag and place in the refrigerator overnight or for at least 4 hours.
- When ready to cook, preheat oven to 350°F. Line a large baking sheet with aluminum foil and place a baking rack on top.
- Place the pork slices on top of the baking rack. Reserve any extra marinade.
- Bake for 40-45 minutes brushing the pork slices with the extra marinade 2-3 times while cooking.
- Broil for last 1-2 minutes for extra crispy edges.
- Remove from oven and serve with rice and steamed vegetables. Best enjoyed immediately.
Nutrition Facts : Calories 411 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1576 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
TANGY SPARERIBS
I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat. , Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
TENDER 'N' TANGY RIBS
These ribs are so simple to prepare! Just brown them in the skillet and then combine them with the sauce ingredients in your slow cooker. Serve them for lunch, or let them cook all day for fall-off-the-bone tenderness. -Denise Hathaway Valasek, Perrysburg, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.
Nutrition Facts : Calories 689 calories, Fat 48g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1110mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 42g protein.
PEKING PORK SPARE RIBS
Make and share this Peking Pork Spare Ribs recipe from Food.com.
Provided by katew
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine hoisin sauce, garlic, soy sauce, wine, honey and five spice.
- Place ribs in a single layer in the marinade and turn to coat.
- Cover and place in fridge for 3 - 5 hours.
- Spray a cold BBQ plate or grill with oil.
- Preheat on medium high heat.
- BBQ ribs for 5 minutes each side, till golden and cooked through.
- Remove from heat, cover with foil and rest for 5 minutes.
- Serve with rice.
Nutrition Facts : Calories 91.8, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.6, Sodium 1350.3, Carbohydrate 19.5, Fiber 0.8, Sugar 14.8, Protein 2.7
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