5 Ingredient Chinese Pork Ribs Recipes

5-INGREDIENT CHINESE PORK RIBS

5-Ingredient Chinese Pork Ribs image

Add an Asian flair to an all-American dish like ribs. It has a wonderful flavor with the saltiness of the soy and sweetness of the orange marmalade.-June Ross, Belmont, North Carolina

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1/4 cup reduced-sodium soy sauce
1/3 cup reduced-sugar orange marmalade
3 tablespoons ketchup
2 garlic cloves, minced
3 to 4 pounds bone-in country-style pork ribs

Steps:

In a small bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce. Cover and cook on low for 6 hours or until tender. Thicken cooking juices if desired.

Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 562mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 27g protein.

5-SPICE SLOW-COOKER PORK RIBS RECIPE - (4.4/5)

5-Spice Slow-Cooker Pork Ribs Recipe - (4.4/5) image

Provided by á-6136

Number Of Ingredients 6

Ingredients

3-4 pounds pork or beef ribs
salt & ground black pepper
coarse (granulated) garlic powder
Chinese five-spice powder
2 tablespoons rice vinegar
1 tablespoon coconut aminos

Steps:

Lay the ribs on a cutting board and sprinkle generously with salt, pepper, and garlic powder. Now rub a good amount of five-spice powder onto the ribs. I didn't measure, but I was pretty aggressive with it; the top of the ribs were pretty evenly brown with powder. 2. Measure the rice vinegar and the coconut aminos into the bottom of a slow cooker. Add the ribs, cover, and cook on high for about 6 hours or on low for 8-10. Really, you can't cook them too long. They're ribs; they're very forgiving. 3. Chill the liquid left in the bottom of the slow cooker so the fat separates. Bring the remaining liquid to a boil, simmer for a few minutes, then use as a dipping sauce for the meat.

CHINESE FIVE-SPICE RIBS

Chinese Five-Spice Ribs image

One of three recipes--also try my Memphis Style Pork Ribs or Kansas City Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delights. These are sweet, savory, a bit spicy and have a unique eastern flair.

Provided by Battle in Seattle

Categories Pork

Time 2h5m

Yield 2 full rib racks, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons ground coriander
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon five-spice powder
1 tablespoon ground fennel
1 tablespoon kosher salt
1 teaspoon red pepper flakes
2 pork rib racks, St. Louis cut
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon peeled grated fresh ginger
1 teaspoon dark sesame oil

Steps:

Preheat oven to 300°F.
Mix rub ingredients together well.
Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
Bake meat-side-up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
While ribs are baking, whisk together sauce ingredients and set aside until ready to eat.
HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250°F.

Nutrition Facts : Calories 98.5, Fat 2.5, SaturatedFat 0.3, Sodium 2792.7, Carbohydrate 18.8, Fiber 3.3, Sugar 13.6, Protein 3

CHINESE-STYLE BBQ PORK RIBS

Chinese-Style BBQ Pork Ribs image

Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.

Provided by Russell Lee

Categories Asian Recipes

Time 2h20m

Yield 4

Number Of Ingredients 16

Ingredients

1 rack pork baby back ribs
4 tablespoons reduced-sodium soy sauce
3 tablespoons white wine
1 tablespoon sesame oil
4 cloves crushed garlic
1 ½ teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder
¼ teaspoon ground black pepper
3 tablespoons hoisin sauce (such as Lee Kum Kee)
3 tablespoons honey
1 tablespoon sesame oil
1 tablespoon white wine
1 tablespoon brown sugar
⅛ teaspoon Chinese five-spice powder
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Steps:

Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g

CHINESE PORK RIBS WITH PLUM SAUCE RECIPE - (3.9/5)

Chinese Pork Ribs with Plum Sauce Recipe - (3.9/5) image

Provided by GratefulSea

Number Of Ingredients 6

Ingredients

4 pounds St. Louis-style pork ribs
6 cloves garlic, minced
1/2 cup Bonne Maman plum jam
1/2 cup soy sauce
3 Tablespoons rice vinegar
2 Tablespoons hoisin sauce

Steps:

Prepare the marinade: in a large bowl, combine the minced garlic, plum jam, soy sauce, rice vinegar, and hoisin sauce. Whisky until smooth. Place the ribs in a gallon-size freezer bag and pour the marinade over the ribs. Close the bag and shake so that all the ribs get covered with marinade. Place the freezer bag in the fridge for at least 2 hours, or ideally overnight. Preheat the oven to 350 degrees F. Line baking sheets with tin foil or parchment paper. Place the ribs on the lined baking sheets bone-side-down. Reserve the remaining marinade and brush some of it on top with a pastry brush. Roast for 45 to 50 minutes, brushing more marinade over the top of the ribs about halfway through. The ribs are done when they are golden brown on top and cooked through. Transfer the ribs to a large platter and serve. Enjoy!

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Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
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