Chinatown Ribs Recipes

CHINATOWN RIBS

Steps:

• Place the hoisin sauce, sugar, and five spice powder in a nonreactive mixing bowl and whisk to mix. Add the soy sauce, rice wine, and sesame oil and whisk until the sugar dissolves. Stir in the garlic, ginger, and scallion whites. Set one third of the marinade aside to make a sauce. Prepare the ribs: Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them. Pour the remaining marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides. Let the ribs marinate, covered, in the refrigerator for at least 4 hours or as long as overnight, turning them 3 or 4 times. The longer the ribs marinate, the richer the flavor will be. (The ribs can also be marinated in large heavy resealable plastic bags.) Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the grill under the grate. When ready to cook, brush and oil the grill grate. Drain the ribs well and place them in the center of the grate bone side down over the drip pan and away from the heat. (If your grill has limited space, stand the racks of ribs upright in a rib rack.) If cooking on a charcoal grill, toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs until dark brown and very crisp on the outside and tender enough to pull apart with your fingers, 1 1/4 to 1 1/2 hours. When ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch. If using a charcoal grill, replenish the coals as needed. Meanwhile, transfer the reserved marinade to a nonreactive saucepan, let come to a gentle simmer over medium heat, and cook until thick and flavorful, about 3 minutes. Let the resulting sauce cool to room temperature, then strain it into an attractive serving bowl. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Brush or drizzle the ribs with some of the sauce and sprinkle the scallion greens on top. Serve at once with the remaining sauce on the side.

CHINESE BBQ PORK (CHAR SIU) RIBS RECIPE

Steps:

• Prep. Remove the membrane from the rack of ribs. Cut the rack in to individual ribs.
• Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
• Marinate. Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Discard the used marinade. It is contaminated with meat juice. Don't marinate in a plastic bowl if you use the food coloring. It might stain.
• Fire up. As much as we are fans of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F (107.2°C) in the indirect zone.
• Cook. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. Indoors, put a pan of water with a rack on top of it under the meat. This is important or drippings will burn in the pan. Roast ribs for about 3 hours, loin strips for about 1 1/2 hours. If you grill, skip the smoking wood. I think it is cleaner and brighter sans lumber.
• Serve. Once completely cooked, slice the rack of ribs between the bones and serve.

CHINATOWN RIBS

Steps:

• Step 1: Arrange the ribs on a rimmed baking sheet. Remove the thin papery membrane from the back of each rack of ribs. ShareTweetPin443 Shares Step 2: Sprinkle the rub on both sides of the ribs, rubbing it into the meat with your fingertips. You'll need 3 to 4 tablespoons of rub for each rack of ribs. ShareTweetPin443 Shares Step 3: Set up your smoker following the manufacturer's instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer. ShareTweetPin443 Shares Step 4: Place the ribs directly on the rack in the smoker, bone side down. If space is limited, use a rib rack to smoke them vertically. Smoke the ribs for 1 hour. ShareTweetPin443 Shares Step 5: Place the rice wine and apple cider in a spray bottle and shake to mix. Start spraying the ribs with this mixture on both sides after 1 hour of smoking. Repeat every hour. ShareTweetPin443 Shares Step 6: Brush the ribs on both sides with the sauce after 4 hours of smoking. Brush again in 30 minutes. The ribs are cooked when the meat has shrunk back from the ends of the bones by about ½ inch and you can pull the individual ribs apart with your fingers. Total cooking time will be 4½ to 5 hours. ShareTweetPin443 Shares Step 7: You can serve the ribs hot out of the smoker with any remaining barbecue sauce on the side, cut into individual bones. But for even more flavor, set up a grill for direct grilling and preheat to high. Brush and oil the grill grate. Brush the ribs on both sides with more barbecue sauce and direct grill until sizzling and browned, 1 to 2 minutes per side. Serve at once with any extra sauce on the side. ShareTweetPin443 Shares

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.

CHINATOWN CHAR SIU BARBEQUE RIBS OR PORK

Steps:

• Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight.
• Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.

SINGAPORE COFFEE RIBS RECIPE BY TASTY

Steps:

• Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
• Set aside and let it marinade in the fridge for 30-60 minutes.
• Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
• Combine all the sauce ingredients in a frying pan and bring to a simmer.
• Reduce until the sauce thickens and thinly coats the back of a spoon.
• Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
• Remove the dried chillies and cinnamon stick before serving.
• Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
• Enjoy!

CHINATOWN RIBS

Steps:

• Place the hoisin sauce, sugar, and five spice powder in a nonreactive mixing bowl and whisk to mix. Add the soy sauce, rice wine, and sesame oil and whisk until the sugar dissolves. Stir in the garlic, ginger, and scallion whites. Set one third of the marinade aside to make a sauce. Prepare the ribs: Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them. Pour the remaining marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides. Let the ribs marinate, covered, in the refrigerator for at least 4 hours or as long as overnight, turning them 3 or 4 times. The longer the ribs marinate, the richer the flavor will be. (The ribs can also be marinated in large heavy resealable plastic bags.) Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the grill under the grate. When ready to cook, brush and oil the grill grate. Drain the ribs well and place them in the center of the grate bone side down over the drip pan and away from the heat. (If your grill has limited space, stand the racks of ribs upright in a rib rack.) If cooking on a charcoal grill, toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs until dark brown and very crisp on the outside and tender enough to pull apart with your fingers, 1 1/4 to 1 1/2 hours. When ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch. If using a charcoal grill, replenish the coals as needed. Meanwhile, transfer the reserved marinade to a nonreactive saucepan, let come to a gentle simmer over medium heat, and cook until thick and flavorful, about 3 minutes. Let the resulting sauce cool to room temperature, then strain it into an attractive serving bowl. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Brush or drizzle the ribs with some of the sauce and sprinkle the scallion greens on top. Serve at once with the remaining sauce on the side. YUMMY!!!

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.

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.