Garlicchineseribs Recipes

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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.

DRY GARLIC RIBS-CANADIAN CHINESE STYLE



Dry Garlic Ribs-Canadian Chinese Style image

This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate at the many chinese restaurants there. These are very sweet, sticky and delicious! You can use babyback pork ribs, country style pork ribs. This also turns out great using beef ribs, too. I've even used this recipe to cook boneless, skinless chicken in...it's just that good. Very simple ingredients, but don't let that fool you!! You'll see! I also find that you don't have to parboil them like some folks do..I cook them right in the sauce in the oven...gives them more flavor.

Provided by Mishkapett

Categories     Pork

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -5 lbs pork spareribs, cut into individual pieces
1 1/2 cups water
1 1/2 cups dark brown sugar
4 1/2 tablespoons soy sauce
4 -6 garlic cloves, minced
1 1/2 tablespoons dry mustard

Steps:

  • Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces.
  • Place the ribs into a shallow baking pan in a somewhat single fashion.
  • Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
  • Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
  • Pour the sauce over the ribs in the shallow pan.
  • Cover with aluminum foil and bake at 350* for about an hour.
  • Remove the foil and stir the meat.
  • Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
  • We love this served over rice, but can be used just as is on the plate!

Nutrition Facts : Calories 1600.8, Fat 107.2, SaturatedFat 34.3, Cholesterol 363.5, Sodium 1525.8, Carbohydrate 83.7, Fiber 0.5, Sugar 80.6, Protein 73.3

DRY GARLIC SPARERIBS



Dry Garlic Spareribs image

Posting this for ZWT 2006 Asian region. This is a classic Chinese treatment for Spareribs which can be doubled easily and is so delicious. To purists, this is NOT American style BBQ ribs so don't gasp at the boiling ok? Hehehe. I like to add some red pepper flakes and a little Ginger to the sauce to add a bit of heat.

Provided by JanetB-KY

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 lbs spareribs
1 1/2 cups brown sugar
1 1/2 cups water
4 -5 garlic cloves
4 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry mustard

Steps:

  • Bring a large pot of water to boil.
  • Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
  • While the spareribs are simmering, mix together the sauce ingredients.
  • Remove the spareribs from the pot.
  • If you like, set aside the pork broth to use in another recipe; clean out the pot.
  • Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.

Nutrition Facts : Calories 1697.1, Fat 104.3, SaturatedFat 37.9, Cholesterol 411.4, Sodium 1482, Carbohydrate 83.9, Fiber 0.8, Sugar 80, Protein 102.2

DRY GARLIC RIBS: CANADIAN CHINESE STYLE



Dry Garlic Ribs: Canadian Chinese Style image

These Dry Garlic Ribs are what you typically find in a Canadian Chinese Food Restaurant.Easy. quick, and delicious!

Provided by Kacey

Categories     Main Course

Time 2h15m

Number Of Ingredients 8

3 lbs pork spareribs, fat removed and cut into individual pieces
3/4 cup beef broth
3/4 cup brown sugar
2 tbsp. soy sauce
6 garlic cloves, minced
2 tbsp. mustard or Dijon mustard
1 small onion, diced (optional)
Salt and pepper

Steps:

  • Preheat oven to 350F.
  • Layer ribs in a single fashion in a shallow baking dish. Season with salt and pepper.
  • In a small saucepan over medium-heat, add the broth, sugar, soy, garlic, mustard, and onion. Stir frequently so the sugar does not stick to the bottom. Bring to a boil and cook for a few minutes (making sure the sugar has dissolved.) Remove from heat and pour over ribs. Cover with aluminum foil and place into oven to 1 hour.
  • Remove foil and place back into oven for 15 minutes (uncovered.) Remove and flip the ribs. Cook again for 15 minutes. Repeat these two steps one more time, or until meat is cooked through (you can also broil the meat in the end to get a nice crust.)
  • Serve over rice (perfect way to use up that extra juice!)

Nutrition Facts : Calories 1384 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 357 milligrams cholesterol, Fat 105 grams fat, Fiber 1 grams fiber, Protein 73 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 1119 milligrams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 47 grams unsaturated fat

CHINESE DRY GARLIC SPARERIBS



Chinese Dry Garlic Spareribs image

To make dry garlic spareribs, the ribs are slowly simmered in brown sugar, mustard, soy sauce, and garlic after being boiled in water.

Provided by Rhonda Parkinson

Categories     Appetizer     Dinner

Time 1h

Number Of Ingredients 6

3 pounds spareribs
1 1/2 cups brown sugar , packed
1 1/2 cups water
4 to 5 cloves garlic
4 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry mustard

Steps:

  • Gather the ingredients.
  • Bring a large pot of water to boil. Add the ribs to the boiling water ; cover and allow to simmer for 30 minutes until tender.
  • While the spareribs are simmering, mix together the brown sugar, water, garlic cloves, light soy sauce , and dry mustard in a small bowl.
  • Remove the spareribs from the pot and slice the meat between the bones. (If you like, set aside the pork broth to use in another recipe.) Clean out the pot.
  • Add the sauce ingredients to the pot and bring to a boil. Add the spareribs, bring back to a boil, and then lower the heat to a simmer for 10 to 15 minutes, basting often.
  • Remove the ribs to a serving platter. Return the sauce to the heat and simmer to thicken; pour over the ribs and serve.

Nutrition Facts : Calories 911 kcal, Carbohydrate 68 g, Cholesterol 183 mg, Fiber 1 g, Protein 38 g, SaturatedFat 16 g, Sodium 1528 mg, Sugar 62 g, Fat 55 g, ServingSize 3 pounds (4 to 6 servings), UnsaturatedFat 0 g

CHINESE RIBS



Chinese Ribs image

Folks who sample these are surprised to hear honey isn't one of the ingredients! These ribs are crisp on the outside and tender inside. I've also used the marinade for chicken wings.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 pounds pork spareribs
3/4 cup sugar
1/2 cup vinegar
1/3 cup soy sauce
3 tablespoons apple juice
Oil for deep-fat frying

Steps:

  • Cut the ribs between the bones into single pieces; place in an 8-in. square baking dish. Bring the sugar, vinegar, soy sauce and apple juice to a boil; pour over the ribs. Cover and refrigerate at least 1 hour. Heat at least 1 in. of oil in an electric skillet or deep-fat fryer to 350°. Drain and pat ribs dry with paper towel. Fry, turning frequently, for 7-8 minutes or until meat is tender and no longer pink when cut with a knife and shrinks slightly from the bone. Drain on paper towels.

Nutrition Facts :

DELUXE GARLIC RIBS



Deluxe Garlic Ribs image

Delicious and easy. Takes very little time once the sauce has been put together. You can also prepare sauce in advance, freeze it and use it whenever you want to make ribs.

Provided by HBENDER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h

Yield 8

Number Of Ingredients 17

6 ½ pounds pork baby back ribs
1 teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons garlic powder
2 tablespoons salt
1 tablespoon ground black pepper
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
½ cup steak sauce
3 tablespoons white wine
2 cloves crushed garlic
2 teaspoons ground black pepper
8 tablespoons plum sauce
1 (12 ounce) jar honey
3 tablespoons molasses

Steps:

  • Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
  • Remove from heat and either let stand until ready to barbecue or cook immediately.
  • Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
  • If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.

Nutrition Facts : Calories 860.5 calories, Carbohydrate 67.1 g, Cholesterol 190.3 mg, Fat 48 g, Fiber 1.1 g, Protein 40.3 g, SaturatedFat 17.8 g, Sodium 2502.8 mg, Sugar 59 g

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