CHINESE-STYLE BBQ PORK RIBS
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 World Cuisine Recipes Asian
Time 2h20m
Yield 4
Number Of Ingredients 16
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-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.
BABY BACK RIBS WITH TROPICAL BBQ SAUCE
Provided by Food Network
Categories side-dish
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the Tropical Rub:
- Whisk all ingredients together.
- For the ribs:
- Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
- Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
- In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.
HOISIN BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
- Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
- Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
CHINESE BARBECUED BABY BACK RIBS
Steps:
- Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
- Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
- Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
- Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.
CHINESE BARBECUED RIBS
One bite of these tender and flavorful ribs and you'll understand why this is the most requested recipe from friends and family. I developed it based on a recipe from my father-in-law, adding my own interpretation over the years. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.
Nutrition Facts :
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
BARBECUED BABY BACK RIBS
This recipe came about by accident when I was making ribs for company and discovered I didn't have enough sauce. I combined the ingredients on hand and came up with this special sauce.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook. , Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.
Nutrition Facts : Calories 619 calories, Fat 42g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 910mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.
CHINESE BARBECUED BABY BACK RIBS
Based on a recipe from Bon Appetit's March 1989 issue, in the Cooking for Friends, section. Prep and cook times do not include the 4 hours to overnight marination. These could not be easier or more tasty. They do it for me! They're great!
Provided by mersaydees
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, whisk together first 8 ingredients.
- Set ribs in large baking pan. Pour marinade over, turning to coat ribs. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F.
- Transfer ribs to a single layer on shallow baking pan. Bake 30 minutes. Turn ribs over and baste with marinade. Bake an additional 35 minutes, or until tender, basting 1/2 way through.
- Serve hot.
Nutrition Facts : Calories 982.4, Fat 71.7, SaturatedFat 26.5, Cholesterol 245.3, Sodium 1809.8, Carbohydrate 21.5, Fiber 0.5, Sugar 17.5, Protein 51.3
CHINESE BARBECUED BABY BACK RIBS
Make and share this Chinese Barbecued Baby Back Ribs recipe from Food.com.
Provided by cookiedog
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
- Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
- Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
- Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.
CHINESE-HAWAIIAN "BARBECUED" RIBS
Steps:
- Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
- Preheat oven to 325°F.
- Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
- Let racks stand 5 minutes, then cut into individual ribs.
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