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.
DRY GARLIC RIBS-CANADIAN CHINESE STYLE
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
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
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
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
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
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
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
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
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
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
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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