Chinesestylecrockpotspareribs Recipes

CHINESE SPARE RIBS RECIPE

Chinese spare ribs recipe image

A delicious Chinese style braised pork ribs that only take fifteen minutes to prepare.

Provided by KP Kwan

Categories Main

Time 3h15m

Number Of Ingredients 16

Ingredients

1 stick of meaty spare rib, about 600g
4 g cornflour, mix with 1 tablespoon of water
Scallion to garnish
30 ml vegetable oil
15 g ginger, cut into slices
15 g chopped garlic, whole clove
2 stalks of scallion, about 15g
1 star anise, (about 7 star-point)
1 stick cinnamon, about 5 cm length
2 tablespoons fermented soybean paste
2 tablespoons light soy sauce
4 teaspoons oyster sauce
2 teaspoons sugar
1 teaspoon sesame oil
4 tablespoons Shaoxing wine
1500 ml water

Steps:

Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
Blanch for 5 minutes. Remove the pork rib and discard the water.
Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
Add ingredients C. Bring it to a boil.
Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
Turn over the spare rib occasionally.
After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
Remove the spare ribs and place it on a serving plate.
Pour the thickened sauce over the spare rib.
Garnish with scallion.

Nutrition Facts : Calories 2346 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 485 milligrams cholesterol, Fat 176 grams fat, Fiber 4 grams fiber, Protein 102 grams protein, SaturatedFat 45 grams saturated fat, ServingSize spare rib (600g), Sodium 4746 grams sodium, Sugar 56 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 92 grams unsaturated fat

CHINESE-STYLE SPARE RIBS

Chinese-Style Spare Ribs image

Better than takeout, we cook these Chinese-style ribs in the oven, but they would be just as delicious if you feel like firing up the grill.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 2h

Number Of Ingredients 9

Ingredients

1/2 cup ketchup
1/2 cup hoisin sauce
1 tablespoon sambal oelek or other spicy chili sauce
2 tablespoons malt vinegar
4 scallions, cut into 2-inch pieces
2-inch piece fresh ginger, peeled and cut into 1/4-inch slices
1 rack pork spare ribs, cut into thirds lengthwise
Coarse salt
Napa Cabbage Slaw

Steps:

Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw.

Nutrition Facts : Calories 585 g, Fat 42 g, Fiber 1 g, Protein 35 g

CHINESE SPARERIBS

Chinese Spareribs image

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

Ingredients

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

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

STICKY CHINESE SPARERIBS

Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 6

Ingredients

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

Steps:

Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
Combine remaining ingredients; brush ribs thoroughly with sauce.
Cover and bake at 350 degrees F. 1 hour.
Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

CHINESE-STYLE SPARERIBS

Chinese-Style Spareribs image

I adopted this recipe after Mean Chef left the site. The recipe is from Fine Cooking Magazine. My comments from my first reviews were, "I prepared these for my Christmas Open House appetizer buffet. I used baby back ribs and rubbed liberally with the spice rub. They smelled heavenly while baking, and had a great flavor even before I added the sauce. Everyone raved, and they were the first item to disappear from the buffet." I have since made these for many, many parties and everyone always loves them. I use baby back ribs, and 2 racks are never enough. Cooking time for baby back ribs is about 3 hours.

Provided by Ms B.

Categories Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons ground coriander
2 tablespoons hot chili powder
2 tablespoons dark brown sugar
1 tablespoon five-spice powder
1 tablespoon ground fennel
1 tablespoon kosher salt
1 teaspoon dried red chili pepper flakes
2 full 13-rib st. louis-cut pork spare rib racks (about 3 pounds each, ask the butcher to remove the breastbone and adjacent strip of fatty joints)
kosher salt
1/4 cup soy sauce
2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
sliced scallion, for garnish

Steps:

Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
Make the spice rub: In a small bowl, stir together all the ingredients.
Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
Lightly season the ribs with salt and put them in the oven.
After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they'll become tender after about 2 - 3 hours in the oven.
To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
Remove from the heat and let cool to room temperature.
The sauce will keep for about a week in the refrigerator.
Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they're easier to slice), and slice them into individual ribs.
Arrange on a platter and serve with the sauce on the side.
Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.

Nutrition Facts : Calories 98.7, Fat 2.5, SaturatedFat 0.3, Sodium 2830.7, Carbohydrate 18.9, Fiber 3.5, Sugar 13.7, Protein 3.1

CROCK POT CHINESE STYLE COUNTRY RIBS

Crock Pot Chinese Style Country Ribs image

Make and share this Crock Pot Chinese Style Country Ribs recipe from Food.com.

Provided by southern chef in lo

Categories Pork

Time 10h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup soy sauce
1 garlic clove, crushed
1/4 cup orange marmalade
4 lbs country-style spareribs
2 tablespoons ketchup

Steps:

Combine the soy sauce, marmalade, ketchup, and garlic; brush on both sides of the ribs.
Place in a slow cooker. Pour remaining sauce all over. Cover and cook on low for 8 to 10 hours.

Nutrition Facts : Calories 1337.9, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 2473.9, Carbohydrate 17.4, Fiber 0.5, Sugar 14.3, Protein 74.3

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