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.
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
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
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.
SMOKY BABY BACK OVEN RIBS RECIPE BY TASTY
Here's what you need: baby back ribs, McCormick® Smoky Spice Blend, kosher salt, ketchup, honey, dijon mustard, worcestershire sauce, apple cider vinegar, white onion, McCormick® Smoky Spice Blend
Provided by Jordan Kenna
Categories Dinner
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300˚F (150°C). Arrange a rack in the center of the oven.
- Using a paring knife, cut a small slit in the membrane of the ribs. Slide the blade underneath the membrane and over the bone. Lift the membrane with the knife until it tears away from the bone. Grip the released membrane with a paper towel or kitchen towel and pull away to remove.
- Line a baking sheet with aluminum foil and arrange the ribs in the center. Season the ribs on both sides with the smoky spice blend and salt. Tightly wrap the ribs in foil.
- Transfer the ribs to the oven and cook for 2 hours and 40 minutes to 3 hours, until the meat is tender and falling off the bone.
- While the ribs are cooking, make the smoky barbecue sauce: In the bowl of a food processor, combine the ketchup, honey, Dijon, Worcestershire sauce, apple cider vinegar, onion, and smoky spice blend. Process on high speed for 45-60 seconds, until the onion is completely broken down. Transfer the sauce to a bowl and refrigerate until ready to use.
- Remove the ribs from the oven and turn the broiler on high.
- Unwrap the ribs and generously baste the tops with the barbecue sauce. Return the ribs to the oven and broil for 1-2 minutes, until the sauce is beginning to caramelize.
- Remove the ribs from the oven and baste again with more barbecue sauce.
- Serve the ribs with more barbecue sauce on the side.
- Enjoy!
Nutrition Facts : Calories 723 calories, Carbohydrate 25 grams, Fat 52 grams, Fiber 0 grams, Protein 34 grams, Sugar 23 grams
STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)
Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze!
Provided by Karina
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- Remove from oven and allow to cool.
- If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
CHINESE SMOKY RIBS
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. I suggest using recipe #7697 for the Chinese dry marinade.
Provided by Dreamgoddess
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Rub ribs thoroughly with the Chinese Dry Marinade.
- Let stand at room temperature for 1 to 2 hours.
- Arrange ribs ends down on cooking grill or place bones upright in rib rack.
- Smoke-cook until done.
- Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
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