Five Spice Spareribs With Hoisin Honey Glaze 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

FIVE SPICE SPARERIBS WITH HOISIN-HONEY GLAZE



Five Spice Spareribs With Hoisin-honey Glaze image

Make and share this Five Spice Spareribs With Hoisin-honey Glaze recipe from Food.com.

Provided by Valerie in Florida

Categories     Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 lbs pork spareribs (2 racks)
1 cup reduced sodium soy sauce
1/2 cup hoisin sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons finely grated peeled fresh ginger
4 garlic cloves, peeled, crushed
1/2 teaspoon Chinese five spice powder

Steps:

  • Preheat oven to 350 degrees.
  • Season ribs generously with salt and pepper, roast on rimmed baking sheet until tender, about 1-hour.
  • Meanwhile, combine and simmer the next 7 ingredients in a small saucepan until reduced to 2 cups, about 20 minutes.
  • Brush sauce onto ribs and roast until well glazed, about 20 minutes.
  • Cut into individual ribs and serve with remaining sauce.

Nutrition Facts : Calories 2232.4, Fat 161.8, SaturatedFat 61, Cholesterol 531.7, Sodium 3164.1, Carbohydrate 57.5, Fiber 1.6, Sugar 45.1, Protein 121

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.

FIVE SPICE BAKED RIBS WITH A STICKY HONEY SESAME SAUCE



Five Spice Baked Ribs with a Sticky Honey Sesame Sauce image

Provided by Lorraine Pascale

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 15

1 star anise
1 teaspoon fennel seeds
A few Szechuan peppercorns
1 tablespoon five-spice powder
Kosher salt
2 1/2 pounds pork spare ribs
3/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons honey
1 to 2 small red chilies, seeded and finely sliced
1 to 2 cloves garlic, peeled and finely chopped
Zest of 1 lime
3 tablespoons sesame seeds, optional
1/2 bunch scallions, chopped
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet or large roasting pan with aluminum foil.
  • Using a mortar and pestle or an electric spice mill, crush the star anise, fennel seeds and Szechuan peppercorns. Stir in the five-spice powder and 2 teaspoons salt. Put the ribs into a bowl and sprinkle over the spice mixture. I like to get my hands in and rub everything in. Place the ribs in one layer on the baking sheet or roasting pan. Put them in the oven and cook for 45 minutes.
  • Meanwhile, make the glaze. In a small pot stir together the soy sauce, olive oil, honey, chilies, garlic, lime zest and sesame seeds, if using.
  • When the ribs have cooked for 45 minutes, remove them from the oven and brush them with half the glaze. Sprinkle over the scallions and season well with salt and pepper. Return the ribs to the oven for 15 minutes. Bring the remaining glaze to a boil and remove it from the heat.
  • To serve, cut the ribs and pile them onto a big platter. Serve with the remaining glaze as a dipping sauce. I like to serve this with a large green salad and put everything in the middle of the table so everyone can help themselves.

HOISIN FIVE-SPICE CHICKEN LEGS



Hoisin Five-Spice Chicken Legs image

Categories     Chicken     Poultry     Appetizer     Bake     Picnic     Quick & Easy     Dinner     Spice     Spring     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

4 chicken legs, thigh and drumstick separated
1/2 cup hoisin sauce
1 teaspoon Chinese five-spice powder

Steps:

  • Preheat oven to 500°F.
  • Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

CHINESE FIVE-SPICE SPARERIBS



Chinese Five-Spice Spareribs image

These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets.

Provided by Hey Jude

Categories     Pork

Time 1h50m

Yield 5 serving(s)

Number Of Ingredients 13

3 lbs baby back ribs
1 tablespoon Chinese five spice powder
1/2 teaspoon salt
fresh ground black pepper
1/4 cup hoisin sauce
1/4 cup chinese plum sauce
1 cup apple cider or 1 cup apple juice
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon pickled ginger, minced
1 garlic clove, crushed
2 teaspoons soy sauce

Steps:

  • Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
  • Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
  • Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
  • Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.

Nutrition Facts : Calories 1085.5, Fat 81.1, SaturatedFat 30, Cholesterol 321.3, Sodium 981.7, Carbohydrate 17.3, Fiber 0.8, Sugar 7.8, Protein 67.1

FIVE-SPICE SPARERIBS WITH HOISIN-HONEY GLAZE



FIVE-SPICE SPARERIBS WITH HOISIN-HONEY GLAZE image

Categories     Pork

Yield 6 servings

Number Of Ingredients 9

6 pounds (2 racks) pork spareribs
1 cup reduced-sodium soy sauce
1/2 cup hoisin sauce
1/2 cup honey
3 tablespoons Chinese Shaoxing wine or dry Sherry
2 tablespoons finely grated peeled fresh ginger
4 garlic cloves, peeled, crushed
1/2 teaspoon Chinese five-spice powder
Chopped green onions

Steps:

  • Preheat oven to 350. Season ribs generously with salt and pepper; roast on rimmed baking sheet until tender, about 1 hour. Meanwhile, combine soy sauce, hoisin sauce, honey, wine, ginger, cloves, and Chinese five-spice powder and simmer in small saucepan until reduced to 2 cups, about 20 minutes. Brush sauce onto ribs and roast until well glazed, about 20 minutes. Cut into individual ribs; sprinkle with onions. Serve with remaining sauce.

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