Chinese Five Spice Spare Ribs Recipes

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CHINESE FIVE SPICE SPARE RIBS



Chinese Five Spice Spare Ribs image

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

2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon Chinese five-spice powder
½ teaspoon minced garlic
½ teaspoon ground ginger
2 pounds pork short spareribs

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



Chinese five-spice spare ribs image

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

750g/1½lb pork spareribs
600ml/1 pint groundnut (peanut) oil
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sesame oil
1 tbsp cornflour
2 tbsp finely chopped garlic
2 tsp five-spice powder
3 tbsp finely chopped spring onions
3 tbsp Chinese rock sugar or granulated sugar
3 tbsp Shaoxing rice wine or dry sherry
150ml/5fl oz chicken stock
1½ tbsp light soy sauce
2 tbsp dried grated orange peel
85ml/3fl oz Chinese black rice vinegar or cider vinegar

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



Chinese Five Spice Ribs image

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

2 racks of baby-back pork ribs
salt
fresh ground black pepper
1/4 cup five-spice powder

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



CHINESE 5 SPICE SPARE RIBS image

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

1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup honey
1/4 cup sweet chili sauce
2 tablespoons liquid, aminos
1 tablespoon rice vinegar
1 tablespoon fresh squeezed lemon juice
3 large garlic cloves, pressed
2 tablespoons fresh ginger, minced
1/2 tablespoon Chinese five spice powder
2 tablespoons brown sugar
1/8 teaspoon cayenne (to taste)
3 lbs pork side ribs, portion into individual ribs
1 tablespoon sesame seeds, for garnish

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



Chinese Spareribs #5 with Teriyaki Glaze image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings (1 1/2 cups glaze)

Number Of Ingredients 16

2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro leaves and green onion, for garnish
Chopped fresh cilantro leaves and green onion, for garnish
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife

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



Takeout-Style Chinese Spare Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h15m

Yield 20 to 24 ribs

Number Of Ingredients 9

1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dark brown sugar
2 tablespoons honey, plus a bit extra to finish
1 tablespoon five-spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
1 teaspoon red food coloring
2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single 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.

FIVE-SPICE SHORT RIBS



Five-Spice Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
1/3 cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened

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



Chinese pork ribs image

A superquick family favourite - fab for barbeques

Provided by Silvana Franco

Categories     Lunch, Main course, Supper

Time 40m

Number Of Ingredients 6

12 meaty pork ribs
100ml hoisin sauce
2 tbsp soy sauce
1 tbsp clear honey
1 tbsp vinegar (you can use cider, malt or wine)
1 tsp Chinese five-spice powder

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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