Authentic Chinese Spare Ribs Recipes

CHINESE SPARE RIBS RECIPE

Steps:

• Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
• Blanch for 5 minutes. Remove the pork rib and discard the water.
• Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
• Add ingredients C. Bring it to a boil.
• Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
• Turn over the spare rib occasionally.
• After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
• Remove the spare ribs and place it on a serving plate.
• Pour the thickened sauce over the spare rib.
• Garnish with scallion.

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 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.

TAKEOUT-STYLE CHINESE SPARE RIBS

Steps:

• Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
• Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
• Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
• Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

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.

FALL OFF THE BONE CHINESE SPARERIBS

Steps:

• First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that'll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine, this is your beef stock.
• Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9x13 baking dish or pan, don't forget to grease it!
• Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute.
• Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover.
• Enjoy!

STICKY CHINESE SPARERIBS

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.

CHINESE-STYLE SPARE RIBS

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.

CHINESE-STYLE BARBECUED RIBS

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.