Chinese Dry Rub Ribs Recipes

DRY GARLIC RIBS-CANADIAN CHINESE STYLE

Steps:

• Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces.
• Place the ribs into a shallow baking pan in a somewhat single fashion.
• Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
• Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
• Pour the sauce over the ribs in the shallow pan.
• Cover with aluminum foil and bake at 350* for about an hour.
• Remove the foil and stir the meat.
• Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
• We love this served over rice, but can be used just as is on the plate!

CHINESE BBQ RIBS

Steps:

• (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
• Prepare a large piece of foil (at least 2" / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
• Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
• Combine the sauce ingredients in a medium-sized bowl. Mix well.
• Once the oven is heated, brush a thin layer of sauce all over the ribs.
• Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
• Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
• While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
• Remove the ribs from the oven and turn the heat up to 450°F (230°C).
• Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
• Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
• Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
• Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.

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 DRY RUB RIBS

Steps:

• (Optional) Remove the membrane from the back of the ribs by slicing the edge with a knife, then pull off the membrane sheet using your hand.
• Combine the rub ingredients in a small bowl and mix well. Sprinkle evenly all over the ribs, front, back and sides. Gently pat and rub in the spice using your hands. Cover with plastic wrap and marinate overnight in the fridge.
• Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top.
• Place the marinated ribs on the rack. Cover with a large piece of foil that's enough to cover the baking sheet. Fold the foil along the edges of the baking sheet to seal the ribs.
• Bake covered for 2 hours.
• Remove the baking sheet from the oven and carefully remove the foil. Turn on the boiler to 550°F (280°C). Broil for 8 to 10 minutes, or until the surface of the ribs are charred. You should stay close to the oven during the time and check on the ribs from time to time, to prevent it from burning.
• Once done, remove the baking sheet and let it rest for 10 minutes. Carve the ribs and serve hot.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

CHINESE DRY RUB

Steps:

• Combine all the ingredients in a bowl and mix well. Rub on pork, ribs, or chicken before grilling. The rub can be made ahead of time and stored in an airtight container at room temperature for up to 1 month.

CHINESE FIVE SPICE SPARE RIBS

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

DRY RUB FOR RIBS

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

CHINESE PORK RIBS

Steps:

• Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
• Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
• Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

RIBS GRILLED CHINESE PORK BACK RIBS

Steps:

• In a small bowl, mix together all the ingredients for the rub. Rinse the ribs and pat dry. Rub the rub mixture all over the ribs, wrap in plastic wrap, and place in the refrigerator for 6 to 8 hours or over night.
• To make the sauce: In a small saucepan over medium heat, add all the ingredients and mix until well combined. Bring to a boil, stirring occasionally. Once sauce comes to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
• When you are ready to grill - preheat your grill to 375 degrees. Wrap the ribs in aluminum foil and grill over indirect heat for 1 hour. Carefully remove the ribs from the foil and place directly over the heat. Allow to grill for another 15-20 minutes, basting periodically with the sauce. Remove and allow to rest for at least 5 minutes before cutting into.