SINGAPORE SPARE RIBS
This is out of my Asian cookbook...enjoy! Cooking time doesn't include marinating time...based on KateL's review I posted a photo of my 3 pounds of ribs in my lasagne pan...I also took the pan out of the oven to turn the ribs keeping the oven temperature steady...I did change the cooking time to include another 10 minutes...that's how long it took mine to get nice and caramelized...hope this helps...
Provided by teresas
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well.
- Add the pork spare ribs and stir until the ribs are totally coated in the marinade.
- Cover and refrigerate overnight or for at least 4 hours so they absorb the flavors of the marinade.
- Preheat the oven to 350°F.
- Place the ribs and marinade into an oiled baking dish (line the baking dish with thick foil to make washing up easier) and cook for 50-60 minutes, turning and basting with pan juices every 15 minutes.
- If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking.
- Scatter the chopped green onions over the spare ribs and serve with wedges of lemon and steamed rice.
SINGAPOREAN COFFEE RIBS
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium-sized bowl, marinate the ribs at room temperature for at least 30 minutes in egg whites along with a pinch of salt. Using your hands, rub in the corn starch, making sure that it partially coats all of the ribs. Allow them to sit for 10 minutes.
- In a high-sided pot, heat the peanut oil to 350 degrees F and deep fry the ribs for about 5 minutes, or until roasting needle comes out clear, and set aside. Meanwhile, in a separate pan, add 1/2 cup of water, the instant coffee mix, oyster sauce and one chile and simmer over medium heat until sauce thickens.
- While simmering, add the sugar and allow the sauce to caramelize. Add the ribs to the pan and gently toss until they are fully coated and little sauce remains.
- Serve with a dust of cinnamon powder and top with chopped spring onions and the remaining chile.
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
JIM'S "DON'T SPARE THE SPARERIBS" RIBS
My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!
Provided by quotPink Eyedquot J
Categories Sauces
Time 4h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
- Simmer over medium low heat for 1/2 an hour.
- Chill overnight (keeps several months in the refrigerator).
- The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
- Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
- Allow to sit, refrigerated, overnight.
- The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
- Let sit at room temperature for 45 minutes.
- Take BBQ sauce out of refrigerator and allow to come to room temperature.
- Heat oven to 200- 225 degrees Fahrenheit.
- After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
- Bake 4 hours.
- If the ribs start to look dry, baste them with a little beer.
- About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
- about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
- Once ribs are done, baste them with more sauce, if you like.
- Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
- Serve with plenty of extra sauce on the side, and plenty of napkins.
Nutrition Facts : Calories 316.1, Fat 1.8, SaturatedFat 0.3, Sodium 3529.4, Carbohydrate 78.5, Fiber 5.6, Sugar 65.8, Protein 3.7
SINGAPOREAN TENDER PORK SPARE RIBS
This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
Provided by ZEPHYLOQUY
Categories World Cuisine Recipes Asian Chinese
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g
SINGAPORE COFFEE RIBS RECIPE BY TASTY
Coffee for the main course? Don't mind if we do. Check out this epic recipe for Singapore Coffee Ribs.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
- Set aside and let it marinade in the fridge for 30-60 minutes.
- Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
- Combine all the sauce ingredients in a frying pan and bring to a simmer.
- Reduce until the sauce thickens and thinly coats the back of a spoon.
- Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
- Remove the dried chillies and cinnamon stick before serving.
- Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 4 grams, Protein 21 grams, Sugar 21 grams
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- Boon Tong Kee 文东记. 8.8. 34 Whampoa West #01-93, Singapore. Chinese Restaurant · Central Region · 28 tips and reviews. Ulric Seah: Must try coffee spare ribs, mixed eggs veggie, boiled chicken and crispy tofu...
- Song Garden. 8.0. 02-01 Mercure Singapore (123 Middle Rd), Singapore. Restaurant · Heritage District · 2 tips and reviews. Cheen The Curious: Food critic Wong Ah Yoke enjoyed: steamed Coral Trout, Wok-fried Beef w Ginger & Chinese White Wine, Crisp Fried Spare Rib w Fermented Beancurd, Crisp-fried Prawns w Laksa Sauce.
- Dian Xiao Er 店小二. 7.1. #02-138 VivoCity (1 HarbourFront Walk), Singapore. Chinese Restaurant · Central Region · 51 tips and reviews. Ivan Law: Love their herbal roast duck and mongolian spare ribs.
- Hillman Restaurant. 8.0. 135 Kitchener Rd., Singapore. Chinese Restaurant · Central Region · 32 tips and reviews. Mei Chee: Must try: Beef stew, paper chicken, spare ribs, apple soup.
- 99 玖玖 Buona Vista Kitchen. 8.0. 22 South Buona Vista Rd., Singapore. Chinese Restaurant · Central Region · 22 tips and reviews. Jonathan: Creamy Indonesian curried prawns are excellent as are the honey spare ribs.
- Wing Seong Fatty's Restaurant. 7.9. #01-31 Burlington Square (175 Bencoolen St.) , Singapore. Asian Restaurant · Heritage District · 25 tips and reviews. Casilda Kwok: Must try the beef hor fun and spare ribs!
- MEAT n' CHILL. 7.6. #01-04 Sixth Avenue Centre (805 Bukit Timah Road), Singapore. BBQ Joint · Bukit Timah · 17 tips and reviews. Yin Wah Chan: The pork spare ribs are delicious and succulent.
- Hong Kong Street Jia Kee Coffeehouse. 7.1. Blk 144 Tampines Street 12, #01-400, Singapore. Coffee Shop · Tampines · 15 tips and reviews. Ivan Teo: Great salted egg spare ribs!
- Etna Italian Restaurant & Pizzeria. 7.7. 49 Duxton Road. Italian Restaurant · Chinatown · 39 tips and reviews. Povege: Always my favourite Italian place. Go for their specials not available in the menu.
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