Chinese Style Bbq Pork Ribs Recipes

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CHINESE-STYLE BARBECUED RIBS



Chinese-Style Barbecued Ribs image

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

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

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.

CHINESE-STYLE BBQ PORK RIBS



Chinese-Style BBQ Pork Ribs image

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

1 rack pork baby back ribs
4 tablespoons reduced-sodium soy sauce
3 tablespoons white wine
1 tablespoon sesame oil
4 cloves crushed garlic
1 ½ teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder
¼ teaspoon ground black pepper
3 tablespoons hoisin sauce (such as Lee Kum Kee)
3 tablespoons honey
1 tablespoon sesame oil
1 tablespoon white wine
1 tablespoon brown sugar
⅛ teaspoon Chinese five-spice powder
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

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 BARBECUED RIBS



Chinese Barbecued Ribs image

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

1/2 cup char siu sauce
1/4 cup rice vinegar
1/4 cup sherry or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup oyster sauce
1/4 cup hoisin sauce
4 garlic cloves, minced
2 teaspoons Chinese five-spice powder
2 teaspoons minced fresh gingerroot
4 pounds pork spareribs
Thinly sliced green onions, optional

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 BBQ RIBS



Chinese BBQ Ribs image

Delicious, fall-off-the-bone tender, and finger-licking good Chinese BBQ ribs are the way to shake things up for the holidays and other special occasions. Plus, they make delightful leftovers if you're lucky enough to have any left! {Gluten-Free Adaptable}To make this dish gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Also make sure you get gluten-free oyster sauce and hoisin sauce.

Provided by Maggie Zhu

Categories     Appetizer     Main

Time 2h25m

Number Of Ingredients 17

1 rack (2.5 to 4 lbs) pork ribs ((the one I used was about 3 lbs / 1.4 kg))
1/2 tablespoon salt
1 1/2 teaspoon gochugaru ((or chile powder) (*Footnote 1))
1/2 teaspoon white pepper
1/2 teaspoon five spice powder
3 tablespoons brown sugar
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons rice vinegar
2 teaspoons Shaoxing wine ((or dry sherry))
1 teaspoon grated ginger
1 clove garlic (, grated)
1/2 teaspoon 5 spice powder
6 to 10 drops red food coloring ((optional))

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.

Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 13.4 g, Protein 30.5 g, Fat 20.3 g, SaturatedFat 7.2 g, Cholesterol 117 mg, Sodium 631 mg, Fiber 0.3 g, Sugar 11.6 g

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.

CHINESE COUNTRY-STYLE PORK RIBS



Chinese Country-Style Pork Ribs image

"These ribs are tangy and tender. The Chinese-style glaze gives them a different and unique taste." Jamie's original recipe called for the ribs to be baked, but we found we could prepare tender ribs even faster by starting them in the microwave. Jamie Wetter - Boscobel, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 8

4 pounds bone-in country-style pork ribs
1/2 cup water
1 tablespoon liquid smoke, optional
1/2 teaspoon onion powder
1/2 cup chili sauce
1/4 cup hoisin sauce
2 tablespoons honey
1/8 teaspoon cayenne pepper

Steps:

  • Cut ribs into serving-size pieces; place in a 3-qt. microwave-safe dish with water, liquid smoke if desired and onion powder. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally. , Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce. Freeze option: Place cooled ribs in a resealable freezer bag and freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a baking pan; cover and bake at 325° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 284 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 423mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 26g protein.

BBQ PORK SPARERIBS



BBQ Pork Spareribs image

This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.

Provided by Peter J

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

750 g pork spareribs
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon sugar
1 tablespoon hoisin sauce
2 teaspoons gingerroot, shredded
2 teaspoons garlic, crushed
2 small onions, finely diced
3 tablespoons dry sherry
1/4 teaspoon ground black pepper
3 tablespoons chicken stock
1 tablespoon cornflour

Steps:

  • Blanch ribs in boiling water for two minutes.
  • Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.
  • Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.
  • Cook for 20 minutes over a low heat with the hood of the BBQ closed.
  • Add the sherry and season with pepper, stir to mix and turn over the ribs.
  • Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.
  • Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.
  • Blend chicken stock and cornflour together.
  • While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.
  • Serve over boiled rice with sauce poured over top of ribs.

Nutrition Facts : Calories 577.4, Fat 44.3, SaturatedFat 14.2, Cholesterol 150.5, Sodium 989.5, Carbohydrate 9.7, Fiber 1, Sugar 4.2, Protein 31.5

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From youtube.com


BARBECUE PORK RIB RECIPE | CHINESE HOISIN GLAZED RIBS ...
Jun 14, 2021 - This barbecue pork rib recipe is so simple that making authentic Chinese food is unbelievably easy and delicious. Jun 14, 2021 - This barbecue pork rib recipe is so simple that making authentic Chinese food is unbelievably easy and delicious. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


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