CHINESE FIVE SPICE SPARE RIBS
An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!
Provided by Evanescence#6
Categories World Cuisine Recipes Asian
Time 5h35m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g
CHINESE FIVE-SPICE SPARE RIBS
Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce.
Provided by Ken Hom
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
- Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
- Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
- Put the sauce ingredients into a clean wok or frying pan.
- Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
- If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.
CHINESE FIVE SPICE RIBS
I got this recipe from watching Emeril on TV and wow is it good. I made for a golf group of about 20 people and there were rave reviews all around. Enjoy!
Provided by chefwally
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Season both sides of the ribs with salt and pepper.
- Sprinkle both sides with five spice powder - generously.
- Wrap ribs in plastic wrap and then in aluminum foil.
- Refrigerate over night.
- Preheat oven to 375 degrees F.
- Bring ribs to room temperature.
- Place on a baking rack (don't unwrap)and bake 1 and 1/2 hours.
- Let cool slightly before unwrapping.
- Serve with Emeril's Sweet Orange BBQ sauce (which I will also post.).
Nutrition Facts :
CHINESE 5 SPICE SPARE RIBS
This recipe has a unique taste with a harmonious blend of the 5 basic flavors of Chinese cooking! VIDEO https://www.youtube.com/watch?v=b2eenjFuRAM
Provided by CLUBFOODY
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine hoisin, honey, ketchup, sweet chili sauce, soy sauce, rice vinegar, lemon juice, ginger, garlic, Chinese 5 Spice, brown sugar and cayenne; whisk. Place ribs in a large re-sealable plastic bag and pour the marinade over; massage until ribs are evenly coated. Transfer to the refrigerator overnight.
- Grease a 9 x 13-inch baking dish and place ribs in a single layer; cover the dish with aluminum foil. Transfer to the oven and cook ribs on 350ºF for 1 hour or until tender, brushing with the marinade every 15 minutes.
- Pour marinade in a small saucepan and bring to a boil. Reduce heat to medium-low and keep a gentle simmer.
- After an hour, transfer ribs on a wire rack sits on a baking sheet. Brush the remaining marinade and transfer back to the oven for 20 minutes. Serve immediately with green beans and sprinkle sesame seeds.
Nutrition Facts : Calories 146.5, Fat 4.5, SaturatedFat 1.2, Cholesterol 11.7, Sodium 297.8, Carbohydrate 24.9, Fiber 0.6, Sugar 21.4, Protein 3.2
CHINESE SPARERIBS #5 WITH TERIYAKI GLAZE
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 8 to 10 servings (1 1/2 cups glaze)
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
- To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
- In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
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.
FIVE-SPICE SHORT RIBS
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
- Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
- Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams
CHINESE PORK RIBS
A superquick family favourite - fab for barbeques
Provided by Silvana Franco
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium
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- Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
- Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 100–115 minutes. If racks of ribs you're cooking are much smaller than called for, check early—they'll cook in less time.
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- Peel and finely grate 4" piece ginger and 5 garlic cloves into saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2–3 minutes longer. Cover pot; set aside until ribs are ready.
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