Sticky Five Spice Short Ribs Food

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FIVE-SPICE SHORT RIBS



Five-Spice Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
1/3 cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened

Steps:

  • Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
  • Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
  • Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.

Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams

STICKY RIBS



Sticky Ribs image

Provided by Molly Yeh

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup light brown sugar
2 tablespoons granulated sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
One 3-pound slab baby back ribs
2 cups BBQ sauce

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
  • Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
  • Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
  • Heat a grill or grill pan for cooking at medium-high heat.
  • Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

STICKY HOISIN SPARERIBS



Sticky Hoisin Spareribs image

Make and share this Sticky Hoisin Spareribs recipe from Food.com.

Provided by Arlyn Osborne

Categories     Pork

Time 6h

Yield 4 serving(s)

Number Of Ingredients 14

1 rack pork spareribs (3-4 pounds)
6 tablespoons hoisin sauce
1/4 cup soy sauce
1/4 cup dark brown sugar
3 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon sriracha sauce
2 teaspoons grated ginger
1 teaspoon Chinese five spice powder
1 teaspoon red gel food coloring
4 garlic cloves, grated
sesame seeds, for garnish
sliced scallion, for garnish
1 lime, cut into wedges

Steps:

  • Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
  • Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
  • Preheat the oven to 325 degrees F.
  • Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
  • Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

STICKY FIVE-SPICE SHORT RIBS



Sticky Five-Spice Short Ribs image

This is from the "Ask Aida" show on the Food Network. VERY yummy! One hint: if you use the coarser kosher salt and not the flakes, be sure to reduce the amount to 1 teaspoon or so otherwise it will be very salty (I've learned from experience!). The leftovers are great in fried rice.

Provided by Chilicat

Categories     Pork

Time 2h10m

Yield 2 1/2 pounds, 4 serving(s)

Number Of Ingredients 10

1 1/2 cups dry sherry or 1 1/2 cups shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 lbs beef short ribs, English cut
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1 inch piece ginger, sliced
1 small thai bird chiles or 1 small jalapeno pepper, halved

Steps:

  • Heat the oven to 350 degrees F and arrange a rack in the middle.
  • Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
  • Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
  • Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
  • Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

Nutrition Facts : Calories 1598, Fat 106.2, SaturatedFat 45.1, Cholesterol 215.5, Sodium 2916.8, Carbohydrate 35.5, Fiber 0.3, Sugar 21.2, Protein 41.9

SWEET AND SPICY ASIAN BARBECUED RIBS



Sweet and Spicy Asian Barbecued Ribs image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
1/3 cup Chinese five-spice powder
1 strip thick cut bacon, cut into 1-inch pieces
1/2 shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/3 cup ketchup
2 heaping tablespoons honey
2 heaping tablespoons apricot preserves
2 heaping tablespoons brown sugar
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili sauce (recommended: Sriracha)
2 green onions, chopped, for garnish

Steps:

  • Preheat a grill to approximately 250 degrees F.
  • Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
  • While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
  • After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

FIVE-SPICE ROAST CHICKEN DRUMSTICKS



Five-Spice Roast Chicken Drumsticks image

In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic, crushed and chopped
2 tablespoons freshly grated ginger
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon groundnut oil (peanut)
1 tablespoon Shaohsing rice wine or dry sherry
2 teaspoons five-spice powder
2 1/4 pounds skin-on chicken drumsticks

Steps:

  • In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.

CHINESE FIVE SPICE SHORT RIBS - CROCK POT



Chinese Five Spice Short Ribs - Crock Pot image

Make and share this Chinese Five Spice Short Ribs - Crock Pot recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 large onion
4 lbs short rib of beef
1 teaspoon garlic salt
1 tablespoon black pepper
2 tablespoons vegetable oil
2 cups beef broth
2 (14 1/2 ounce) cans stewed tomatoes
1 (1 1/2 ounce) envelope onion soup mix
2 tablespoons Chinese five spice powder

Steps:

  • Slice the onion and put it into a slow cooker.
  • Season the short ribs with garlic salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
  • In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.

Nutrition Facts : Calories 968.4, Fat 86.3, SaturatedFat 36.2, Cholesterol 172.8, Sodium 930.6, Carbohydrate 12.5, Fiber 1.9, Sugar 6.8, Protein 34.8

FALL-OFF-THE-BONE STICKY BARBECUE RIBS



Fall-off-the-bone sticky barbecue ribs image

Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 12

4 racks of baby back pork ribs or other whole racks (about 450g each)
5 tbsp cider vinegar
2 tbsp smoked paprika
4 tbsp light brown soft sugar
1 tbsp garlic granules
1 tbsp onion granules
1 tbsp Chinese five-spice powder
300g tomato ketchup
2 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
300ml apple juice

Steps:

  • If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
  • Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
  • Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium

STICKY SPICY RIBS



Sticky Spicy Ribs image

Categories     Garlic     Ginger     Onion     Pork     Bake     Marinate     Vinegar     Summer     Grill/Barbecue     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 21

For ribs
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs
For sauce
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Whisk together brown sugar, salt, and spices in a small bowl.
  • Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
  • Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
  • Bring ribs to room temperature, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
  • Make sauce while ribs bake:
  • Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
  • Grill ribs:
  • Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
  • To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
  • To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

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