CANTONESE RIB
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 1 rack of ribs
Number Of Ingredients 10
Steps:
- Cut rack of ribs into individual ribs. Place in resealable plastic bag or shallow pan. Combine soy sauce, cilantro, hoisin sauce, sherry, sugar, garlic, ginger and crushed red pepper in a small bowl. Mix well. Pour over ribs and turn to coat well. Refrigerate 4 hours to overnight. Preheat oven to 350°F. Place a rack inside a shallow flameproof baking dish. Remove ribs from marinade; reserving marinade. Place ribs on rack and place in oven. Carefully pour 2 cups of water into the bottom of the baking dish. Roast ribs for 90 minutes until well browned and tender. Pour reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer for at least 5 minutes. After the ribs have cooked for 30 minutes, turn and baste with the marinade every 15 minutes. When the ribs are done, brush them with the honey and broil for 3 to 5 minutes until crispy.
CHINESE BRAISED SPARE RIBS
For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.
Provided by MLYIN
Categories World Cuisine Recipes Asian Chinese
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
- Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 3.5 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 536.4 mg, Sugar 1.6 g
CHINESE-STYLE BARBECUED RIBS
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
Provided by Julia Moskin
Categories dinner, barbecues, finger foods, meat, appetizer, main course
Time 6h
Yield 4 to 8 servings
Number Of Ingredients 11
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.
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
GRILLED SPARERIBS CANTONESE
Make and share this Grilled Spareribs Cantonese recipe from Food.com.
Provided by 2Bleu
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place ribs in a large shallow pan.
- Mix together marinade ingredients; pour marinade over ribs.
- Cover and marinate, turning occasionally, for 1 to 2 hrs or up to 24 hrs, refrigerated.
- Bring to room temperature before cooking.
- Remove ribs from marinade, reserving marinade.
- Place ribs on an oiled grill 4 to 6 inches from the off-set coals.
- Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender juicy inside, about 1 to 1-1/2 hours.
SPARERIBS CANTONESE
My aunt gave me this recipe more than 20 years ago. The thing we like most about it is that there isn't an overabundance of sauce, so the fabulous flavor of pork can shine through.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Cut the ribs into serving-size pieces; place with meat side down in a shallow roasting pan. Cover with foil; bake at 450° for 45 minutes. Drain; turn ribs. , Combine marmalade, water, soy sauce and seasonings; spoon over ribs. Bake, uncovered, 1 hour longer or until tender, basting occasionally with sauce. Garnish with lemon wedges if desired.
Nutrition Facts : Calories 704 calories, Fat 43g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1387mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 44g protein.
CANTONESE SPARERIBS
Make and share this Cantonese Spareribs recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- n a bowl whisk together marinade ingredients.
- Put spareribs in a shallow baking dish or sturdy resealable plastic bags and coat with marinade. Marinate spareribs, meaty side down, at least 3 hours or overnight.
- Preheat oven to 325ºF.
- Line bottom of a broiler pan with foil and add 1 inch water. Set rack of broiler pan over water.
- Drain marinade from spareribs into a small saucepan. Bring marinade to a boil and simmer, covered, 3 minutes. Remove pan from heat.
- Arrange spareribs on rack of broiler pan and bake, basting with marinade occasionally, 45 minutes, or until cooked through.
- Cut ribs into sections and serve warm.
Nutrition Facts : Calories 40.2, Sodium 366.8, Carbohydrate 6.4, Fiber 0.1, Sugar 5.8, Protein 0.6
More about "cantonese spareribs recipes"
CANTONESE STYLE RIBS - THE MIDNIGHT BAKER - CHINESE RIBS
From bakeatmidnite.com
Cuisine AsianCategory Appetizer, Dinner, Main, Main CourseServings 4Calories 593 per serving
- Cut the ribs into individual ribs, then place in the bowl and toss until ribs are well coated on all sides.
CHINESE SPARERIBS WITH BLACK BEAN SAUCE- SIMPLE HOME …
From tasteasianfood.com
STEAMED SPARERIBS WITH BLACK BEAN SAUCE - OH MY …
From ohmyfoodrecipes.com
10 BEST SPARERIBS MARINADE RECIPES | YUMMLY
From yummly.com
CHINESE STEAMED PORK RIBS WITH TARO ROOT - COOK LIKE ASIAN
From cooklikeasian.com
SWEET AND SOUR RIBS-TANG CU PAI GU - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE RECIPES - CANTONESE COOKING - THE SPRUCE EATS
From thespruceeats.com
CANTONESE SPARERIBS RECIPE
From ketonebee.com
CHINESE BBQ RIBS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CANTONESE SPARERIBS RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
MASTERING CHINESE-STYLE RIBS AT HOME - THE NEW YORK TIMES
From nytimes.com
CHINESE STEAMED SPARERIBS WITH BLACK BEAN 蒜蓉豆豉蒸排骨
From thehongkongcookery.com
CANTONESE PORK SPARE RIBS RECIPE - LOVEFOOD.COM
From lovefood.com
CANTONESE SPARE RIBS RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
CHINESE PORK RIBS (WUXI SPARERIBS) - TASTE OF ASIAN FOOD
From tasteasianfood.com
CHINESE BBQ SPARE RIBS (燒排骨) | MADE WITH LAU
From madewithlau.com
TARO STEAMED SPARE RIBS (芋頭蒸排骨) | MADE WITH LAU
From madewithlau.com
CANTONESE SAUCE SPARE RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
PORK SPARE RIBS CANTONESE TURNIPS 2 TANGERINES
From turnips2tangerines.com
CANTONESE SPARERIBS ON BAKESPACE.COM
From bakespace.com
CANTONESE SAUCE RECIPE: THE CLASSIC BASE OF CHINESE COOKING
From honestfoodtalks.com
ASTRAY RECIPES: CANTONESE SPARERIBS
From astray.com
TRADITIONAL CHINESE CANADIAN SWEET AND SOUR RIBS: A RETRO RECIPE
From acanadianfoodie.com
SPARERIBS WITH BLACK BEAN SAUCE: HOW TO MAKE CANTONESE RIBS
From desidakaar.com
DIM SUM STEAMED SPARE RIBS WITH BLACK BEANS - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE SPARE RIBS RECIPE WITH HOISIN SAUCE RECIPE
From thespruceeats.com
CANTONESE SPARERIBS - RECIPE WILD
From recipewild.com
CANTONESE STYLE STEAMED SPARERIBS – CHEF LIU
From chefliu.com
CANTONESE RIBS RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
MEAT, FISH, AND POULTRY NO.L 095 00 CANTONESE SPARERIBS
From quartermaster.army.mil
CANTONESE RIBS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CHINESE WATERCRESS SOUP WITH PORK RIBS (SAI YEUNG CHOY TONG)
From thewoksoflife.com
CHINESE SPARERIBS RECIPE - SERIOUS EATS
From seriouseats.com
HOT HONEYED SPARERIBS | BETTER HOMES & GARDENS
From bhg.com
CANTONESE PORK SPARE RIBS RECIPE - FOOD NEWS
From foodnewsnews.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