CHINESE BONELESS SPARE RIBS
Chinese Boneless Spare Ribs are a fixture on Chinese takeout menus. Savory and sweet, they are oven-roasted and brushed with honey or maltose, and best served on a bed of your favorite fried rice.
Provided by Bill
Categories Pork
Time 9h5m
Number Of Ingredients 14
Steps:
- If your pork is thawed, freeze until firm (but not rock solid, about 45 minutes) for easier slicing. Cut the pork into ¾-inch (2 cm) thick slabs. The size of the pieces depends on the cuts of pork you're using. Mine were about 4x8 inches (10x20 cm).
- In a large mixing bowl, combine the garlic, sugar, salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, tomato ketchup, pineapple juice, sesame oil, and red food coloring (if using). Mix until everything is well combined and smooth.
- Add the pork and toss until well coated in the marinade. Cover with plastic wrap or a large sheet pan, transfer to the refrigerator, and marinate overnight (12-24 hours). For maximum flavor penetration and distribution, you can stir the pork a few times during the marinating period, but this step isn't strictly necessary.
- Once the marinating period is over, let the pork come up to room temperature on the counter for 2 hours.
- Preheat the oven to 425°F. Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top.
- Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
- After 15 minutes, flip the pork. Return to the oven for another 15 minutes. If the pan is dry, add an additional ½ cup of hot water.
- Mix the maltose or honey with 2 teaspoons of hot water, and generously brush the pork on both sides. If desired, you can roast the pork under the broiler set to low for a few minutes until the pork is lightly charred and caramelized, but watch closely so they don't burn!
- After broiling, brush them once more with the maltose (or honey). Rest at room temperature for at least 5-10 minutes before cutting. To serve, thinly slice the pork into lengths, and serve alongside your fried rice of choice.
Nutrition Facts : Calories 248 kcal, Carbohydrate 13 g, Protein 27 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 85 mg, Sodium 937 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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
TAKE OUT STYLE CHINESE SPARE RIBS
ve you ever cooked something that actually tastes a lot better the next day? Well these Chinese restaurant takeout style spare ribs are a perfect case.
Provided by Bill
Categories Pork
Time 7h30m
Number Of Ingredients 16
Steps:
- Stir together all the ingredients from the garlic to the paprika to make the BBQ sauce. In a zip-loc bag, add the ribs and half the sauce. Either marinate them overnight, or for 4-6 hours with a little extra sauce. Store the leftover sauce for later use.
- Preheat your oven to 325 degrees. Prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan so there is about a half inch of water. Place a roasting rack on top of the pan and place your spare ribs on the rack (rib side up) and place in your preheated oven.
- Roast for 30 minutes. Flip the racks over and roast for another 45-60 minutes. Add water to the roasting pan as the water dries up during the roasting process. If you like, you can finish them with a couple minutes under the broiler.
Nutrition Facts : Calories 504 kcal, Carbohydrate 19 g, Protein 35 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 1201 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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
CHINESE-STYLE SPARE RIBS
Better than takeout, we cook these Chinese-style ribs in the oven, but they would be just as delicious if you feel like firing up the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw.
Nutrition Facts : Calories 585 g, Fat 42 g, Fiber 1 g, Protein 35 g
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- In a large mixing bowl, combine the maltose with the hot water using a spatula. Maltose is VERY thick and sticky, so the hot water helps to loosen and liquefy it so it’s easier to work with and can serve as the base of your marinade. You may mistake the stuff for super glue. You can use your hands to soften it faster, but a spatula works fine too. Microwaving the maltose for 10 seconds softens it up also. Working with maltose is admittedly a bit difficult, but the rich stickiness really makes it worth the extra steps! If you can’t find maltose, we’d love to hear your kitchen experiments with honey or agave as substitutes in the comments!
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