Takeout Style Chinese Spare Ribs Food

CHINESE PORK RIBS RECIPE

Steps:

• In a medium sized bowl combine Hoisin sauce, sesame oil, soy sauce, rice cooking wine, five spice powder, chopped garlic, honey, and ketchup.
• Stir until the sauce if fully blended.
• Pour over pork spare ribs and marinate for at least 1 hour. These taste better if you can allow them to marinate a little longer.
• Place ribs on a wire rack on a foil lined baking sheet. Try to place the ribs fat side up. Discard any leftover marinade.
• Bake at 375 for about 40 to 50 minutes.

CHINESE SPARERIBS

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.

CHINESE-STYLE SPARERIBS

Steps:

• Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
• Make the spice rub: In a small bowl, stir together all the ingredients.
• Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
• Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
• Lightly season the ribs with salt and put them in the oven.
• After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they'll become tender after about 2 - 3 hours in the oven.
• To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
• If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
• Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
• Remove from the heat and let cool to room temperature.
• The sauce will keep for about a week in the refrigerator.
• Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they're easier to slice), and slice them into individual ribs.
• Arrange on a platter and serve with the sauce on the side.
• Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.

TAKE OUT STYLE CHINESE SPARE RIBS

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.

CHINESE TAKE-OUT BARBECUED SPARERIBS

Steps:

• Combine the soy sauce, hoisin, honey, rice vinegar, garlic and ginger in a large zip-top bag.
• Place the spareribs in the bag, and shake to coat.
• Let the ribs marinate in the refrigerator overnight, or for 3 hours at room temperature.
• Preheat the oven to 375º.
• Place a rack in a roasting pan, and fill the pan with 1 inch of water. Set the ribs on the rack and roast for 45 minutes, turning and basting frequently with the marinade. Raise the oven temperature to 450º and continue to roast for another 15 minutes.
• Remove the ribs from the oven and cool until they can be handled. Cut into individual ribs and brush on more marinade. Return to the oven for another 15 minutes until they are crispy and brown.
• Serve hot or room temperature with plum sauce.
• Make ahead: These ribs can be made up to 8 hours ahead and refrigerated. Reheat at 300º for 10 minutes.