ASIAN STYLE COUNTRY RIBS
This is a super slow cooker recipe for country ribs that is tasty, versatile, and EASY! Serve with sushi rice and your favorite stir-fry vegetables.
Provided by Aliskill
Categories World Cuisine Recipes Asian
Time 17h10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
- Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 13.9 g, Cholesterol 176.6 mg, Fat 44 g, Fiber 0.5 g, Protein 48.4 g, SaturatedFat 12.7 g, Sodium 2528.6 mg, Sugar 9.8 g
STICKY CHINESE SPARERIBS
The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 6
Steps:
- Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
- Combine remaining ingredients; brush ribs thoroughly with sauce.
- Cover and bake at 350 degrees F. 1 hour.
- Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.
Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g
SZECHUAN SWEET AND SOUR SPARERIBS
This is my adaptation of a Chinese style rib recipe from my Irene Kuo cookbook. I usually take the long skinny pieces of rib they put in the packages in the supermarket (the ones they "hide" under the rack lol), cut them into Chinese rib style pieces and throw them in the freezer til I have enough to cook up a batch. These are not saucy, but rather have a glaze. You can adjust the heat to your taste.
Provided by graffeetee
Categories Pork
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat wok (preferably nonstick) over high heat.
- Add oil to wok and swirl to coat sides of wok.
- Add ginger slices and garlic and toss in oil.
- Add ribs to wok and stir fry until they are all white on the outside (no need to brown).
- Add hot water and bring to a simmer.
- Cover and simmer for 45 minutes to an hour.
- Mix the last 7 ingredients together, stirring to dissolve the sugar.
- The water should have about boiled off the ribs. Remove the cover and boil further if necessary.
- Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.
- Add the chopped green onion and stir fry another few seconds to combine.
- Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.
Nutrition Facts : Calories 844.9, Fat 65.6, SaturatedFat 22.2, Cholesterol 176.9, Sodium 848.8, Carbohydrate 12.1, Fiber 0.3, Sugar 9.2, Protein 40.3
BRAISED CHINESE PORK RIBS (WUXI STYLE) 無錫排骨
This Chinese pork rib is characterized by the sweetness of rock sugar, sourness of the red vinegar 镇江红醋 and the flavor from rice wine. The braise is cooked down and caramelized into a thick, luxurious red sauce, enrobed the ribs within.
Provided by KP Kwan
Categories Main
Time 13h10m
Number Of Ingredients 16
Steps:
- Cut the spareribs into single-bone pieces. Add the salt, light soy sauce, then marinate overnight.
- Blanch in hot water for three minutes to remove blood and impurities. Rinse and drain in a colander. (Optional step)
- Saute ingredients (B) with the oil in the pan until fragrant. Remove the aromatics.
- Heat the remaining vegetable oil in the frying pan. Pan-fried the spare ribs over medium heat until golden brown on both sides. Remove and set aside.
- Add ingredients (C). Bring the liquid to a boil and simmer for one hour over low heat or until the ribs become tender. Add water if necessary.
- Remove the ribs from the braising liquid.
- Strain the braising liquid through a fine sieve. Reduce the liquid. Thicken with the 1/2 teaspoon of cornflour.
- Add the ribs back to the sauce. Coat the ribs with the sauce and reduce the sauce further until it becomes syrupy. Serve.
Nutrition Facts : Calories 1115 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 281 milligrams cholesterol, Fat 83 grams fat, Fiber 3 grams fiber, Protein 61 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 2 servings, Sodium 2317 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
SZECHUAN-FLAVORED COUNTRY-STYLE SPARERIBS
Categories Garlic Ginger Appetizer Bake Pork Rib Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Line large baking pan with foil. Place ribs in pan. Combine salt-pepper, ginger and garlic in small bowl. Rub into ribs. Drizzle with sesame oil and rub into ribs. Cover and refrigerate overnight.
- Preheat oven to 350°F. Uncover ribs and roast 45 minutes, turning once and basting occasionally with drippings. Combine hoisin and plum sauce. Brush liberally over ribs, covering all sides and using all of glaze. Continue roasting until ribs are tender and glazed, about 20 minutes longer. Transfer ribs to platter. Garnish with cilantro and serve.
SPICY SZECHUAN BEEF
Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan sauce!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
- Meanwhile in a small bowl combine the sauce ingredients, set aside.
- When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
- Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
- Serve immediately with green onions and sesame seeds for garnish, if desired
Nutrition Facts : Calories 393 kcal, Carbohydrate 15 g, Protein 25 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 91 mg, Sodium 725 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SZECHUAN SALT-PEPPER
Steps:
- Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)
More about "szechuan flavored country style spareribs food"
SICHUAN FOOD CULTURE | TASTE & FLAVOURS
From tasteandflavours.com
Estimated Reading Time 5 mins
LOW CARB CHAR SIU - CARB MANAGER
From carbmanager.com
Total Time 1 hr 20 minsCalories 284 per serving
- Preheat an oven to 500 F. Remove the pork from the packaging and place it into a large casserole dish to marinate the pork (a 13” x 9” pan will work well). Combine all the sauce ingredients, including the sweetener, five-spice powder, Szechuan peppercorns, white pepper, sesame seed oil, Shaoxing wine, kosher salt, soy sauce, hoisin sauce, molasses, red food coloring (optional), minced garlic, and honey. Mix well to combine the sauce and pour it over the pork.
- Move the pork around in the casserole dish to distribute the sauce all over the meat. Cover the pork and marinate the pork overnight. The next day, place a wire rack over a rimmed baking sheet. Place the meat onto the wire rack as far apart as possible. There will be some marinate in the bottom of the casserole dish that you will want to reserve. Add 1 cup of water into the bottom of the rimmed baking sheet. The water will help the drippings from smoking. Place the meat into the oven and roast on the first side for 25 mins.
- Flip and baste this second side with the reserved marinate using a silicone pastry brush. Cook on the second side for 20-25 minutes. Be sure to add more water to the baking sheet’s bottom if it is starting to smoke. Flip the meat again and roast another 15 minutes until the meat is very charred in spots.
- Carefully remove the tray from the oven because of the water still in the bottom of the sheet tray. If you want to play it safe, turn off the oven, remove the meat with a pair of tongs and place it on a cutting board. Allow the baking sheet to cool before removing it from the oven. Slice the pork thin and serve immediately.
STICKY SICHUAN PORK
From devour.asia
Cuisine ChineseCategory Main CourseServings 4Total Time 1 hr
- Dry roast the Sichuan peppercorns in an oil-free pan until fragrant. Cool a bit then grind (a mortar and pestle is useful).
- Place the pork in a bowl. Add the ground Sichuan peppercorns, five-spice powder and salt. Mix well.
- Heat the cooking oil in a wok, swirling to thinly coat as much of the cooking surface as possible.
SZECHUAN-SPICED SMOKED AND FRIED PORK RIBS RECIPE - MEATWAVE
From meatwave.com
- To make the Rub: Place Szechuan peppercorns, cumin, white peppercorns, and fennel seeds in a small skillet over medium-low heat and toast until fragrant, about 1 minute. Transfer spices to a spice grinder and pulse until mixture is coarsely ground. Transfer to a small bowl and mix in salt, brown sugar, and red pepper flakes.
- Remove membrane from back of each rack of ribs and trim meat of excess fat. Generously season ribs all over with rub mixture, reserving 2 tablespoons of rub.
- Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs have turned a deep mahogany color, 2-3 hours. Spray ribs with vinegar and continue smoking, spraying the ribs with apple juice every 45 minutes, until they have a slight bend when lifted from one end, about 1-1 1/2 hours longer.
- Fill a wok or large dutch oven with 2 inches of oil. Heat oil to 350°F over medium-high heat. Working in 3-4 batches, fry ribs until edges begin to darken and slightly crisp, about two minutes. Transfer ribs to a paper towel lined tray.
SZECHUAN-FLAVOURED SPARERIBS - THE EPICENTRE
From theepicentre.com
Estimated Reading Time 40 secs
SZECHUAN FLAVORED COUNTRY STYLE SPARERIBS RECIPE ...
From cookeatshare.com
1/5 Calories 1141 per serving
WHAT IS SZECHUAN CUISINE? - THE DAILY MEAL
From thedailymeal.com
Estimated Reading Time 1 min
SZECHUAN-STYLE BABY BACK RIBS RECIPE - CHATELAINE.COM
From chatelaine.com
3.9/5 (8)Category RecipesServings 4Calories 582 per serving
EMERIL'S SZECHUAN STYLE SPARERIBS - BIGOVEN
From bigoven.com
5/5 (1)Category Main DishCuisine ChineseTotal Time 1 hr 45 mins
WHAT IS SZECHUAN COOKING? - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
HUNAN KITCHEN OF GRAND SICHUAN - 399 PHOTOS & 247 ... - YELP
From yelp.ca
3.5/5 (247)Phone (718) 888-0553Cuisine Szechuan
INSTANT POT PORK RIBS (CHINESE-STYLE) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
COUNTRY STYLE RIBS WITH PLUM SAUCE RECIPES
From tfrecipes.com
OUR BEST SPICY SICHUAN RECIPES TO NUMB YOUR TONGUE - SAVEUR
SWEET AND SOUR RIBS–TANG CU PAI GU - CHINA SICHUAN FOOD
From chinasichuanfood.com
10 SPICY VEGETABLE-BASED SZECHUAN FLAVORED RECIPES - ONE ...
From onegreenplanet.org
SZECHUAN STYLE SPARERIBS RECIPE | EMERIL LAGASSE | …
From cookingchanneltv.com
TUSCAN-STYLE SPARERIBS WITH BALSAMIC GLAZE RECIPE - FOOD NEWS
From foodnewsnews.com
SZECHUAN STYLE SPARERIBS RECIPE
From crecipe.com
SZECHUAN STYLE SPARERIBS
From crecipe.com
SICHUAN CUISINE — THE MOST POPULAR CUISINE IN CHINA
From chinahighlights.com
SZECHUAN-FLAVORED COUNTRY-STYLE SPARERIBS
From bigoven.com
CHINESE BBQ RIBS WITH HOISIN SAUCE - CHINA SICHUAN FOOD
From chinasichuanfood.com
TEA-SMOKED COUNTRY STYLE PORK RIBS | FIERY FOODS ...
From fieryfoodscentral.com
SZECHUAN PORK - COOKEATSHARE
From cookeatshare.com
COOKING SICHUAN CUISINE TIPS AND ADVICE - THE SPRUCE EATS
From thespruceeats.com
SZECHUAN STYLE SPARERIBS | SPARERIBS RECIPE, FOOD NETWORK ...
From pinterest.ca
RECIPES/SZECHUAN.MD AT MASTER · DPAPATHANASIOU/RECIPES ...
From github.com
COUNTRY RIBS : ASKCULINARY
From reddit.com
WHICH STYLE OF CHINESE FOOD IS THE BEST SZECHUAN SHANGHAI ...
From chinacityop.com
RECIPES/SZECHUAN-FLAVORED-COUNTRY-STYLE-SPARERIBS-2145 ...
From github.com
CHINESE SPARE RIBS RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
HOME | SZECHUAN
From szechuanszechuan.com
SZECHUAN FLAVORED COUNTRY STYLE SPARERIBS RECIPES
From tfrecipes.com
SZECHUAN-FLAVORED DOUBAN PAPAYA RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SZECHUAN PORK SPARERIBS RECIPE IN 2021 | SPARERIBS RECIPE ...
From pinterest.com
READERS ASK: HOW TO COOK CHINESE BONELESS PORK TIPS SYTLE ...
From goszechuanhouse.com
EASY SWEET-SOUR SPARE RIBS - HAWAIIAN ELECTRIC
From hawaiianelectric.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love