Spareribs With A Chili And Cream Sauce Food

CHILLI SPARE RIBS

Chilli Spare Ribs image

I can't eat this one :( Between Hoisin sauce and the sugar... And pork does terrible things to my bloodsugar... BUT here it is for ZRT6! :) From Essential Asian Cookbook (Bay Books).

Provided by Abi Fae

Categories Chinese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs spareribs
1 tablespoon peanut oil
2 tablespoons garlic, finely chopped
1/4 cup dry sherry
1 tablespoon chili bean paste or 1 tablespoon sambal oelek
2 cups water
2 teaspoons hoisin sauce
3 teaspoons sugar
1 tablespoon soy sauce, preferably dark

Steps:

Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well.
Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid.
Heat a clean wok and sear the pork until browned.
Add the reserved liquid and cook over medium until it glazes.
Chop the pork into bite size pieces and serve.

BAKED HONEY GARLIC SPARERIBS

Baked Honey Garlic Spareribs image

Succulent pork spareribs are baked with a honey and garlic sauce mixture. Serve this easy rib recipe with baked potatoes or beans and a salad.

Provided by Diana Rattray

Categories Entree Appetizer

Time 1h45m

Yield 4

Number Of Ingredients 8

Ingredients

4 pounds pork spare ribs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup honey
3 tablespoons cider vinegar
1/4 cup soy sauce
3 cloves garlic ( finely minced )

Steps:

Gather the ingredients.
Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
Cut the ribs into 1-rib pieces or serving size portions.
Season the spareribs with salt, pepper, and garlic powder.
Arrange the ribs in the prepared baking pan.
Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.
Drain off all of the excess fat and liquids.
In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.
Reduce the heat to low and simmer for about 5 minutes.
Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.

Nutrition Facts : Calories 1781 kcal, Carbohydrate 37 g, Cholesterol 476 mg, Fiber 0 g, Protein 96 g, SaturatedFat 42 g, Sodium 1370 mg, Sugar 35 g, Fat 140 g, ServingSize 4 servings, UnsaturatedFat 0 g

GARLIC SPARE RIBS

Garlic Spare Ribs image

Provided by V-H

Time 2h5m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 lb (225 g) whole back ribs or side ribs cut lengthways into two
1 bottle honey garlic cooking sauce (half for marinade and half for basting)
2 cloves of garlic
2 Tbsp. (30 mL) vegetable oil
1 tsp. (5 mL) chili flakes
1/4 cup (60 mL) water

Steps:

In a large baking dish stir together half bottle of VH® Honey Garlic Cooking Sauce, minced garlic, oil and chili flakes. Add ribs and marinate in the refrigerator for up to 24 hours.Preheat oven to 350°F (170°C).Place a large sheet of aluminum foil on a baking sheet. Place all of the ribs and marinade on sheet. Add 1/4 cup (125 mL) water and enlcose everything making sure to seal it well.Bake in oven for 1 1/2 hours, basting occasionally with marinade.Open pack and bake for a further 20 minutes, basting with the second half of bottle.Serve hot, brushed with sauce from the foil package.

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