Mahogany Glazed Spareribs Recipes

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MAHOGANY GLAZED SPARERIBS



Mahogany Glazed Spareribs image

Brushing tender spareribs with a glaze of ginger, soy sauce and chili sauce turns them deep mahogany as they're grilled. The meat cooks surprisingly quickly because it's cut into individual ribs. Recipe By: Grace Parisi

Categories     grilled     barbecue     chinese     Ribs     spareribs     Mahogany

Time 40m

Yield 6

Number Of Ingredients 8

1/4 c. rice vinegar
1/4 c. water
2 clove garlic
5 lb. spareribs
1/2 c. hoisin sauce
1 1/2 tbsp. minced fresh ginger
1 1/2 tbsp. soy sauce
1 tsp. Chinese chili-garlic sauce

Steps:

  • Light a grill. In a small bowl, combine the vinegar and water with the garlic. Grill the spareribs over a medium-low fire until golden brown, brushing frequently with the garlic mixture and turning occasionally, about 25 minutes.
  • Meanwhile, in a small bowl, combine the hoisin sauce with the minced ginger, soy sauce and chili-garlic sauce. Brush the hoisin glaze on the spareribs and grill, turning occasionally, until they're deep mahogany, 9 to 10 minutes longer. Transfer the spareribs to a platter and serve with lots of napkins.

MAHOGANY RIBS



Mahogany Ribs image

Mahogany glaze is a traditional Chinese recipe for meat where the glaze on the meat turns a mahogany color and has an amazing flavor. The glaze can be made ahead of time by omitting the green onions until just before using. Cooking time depends on which style of cooking the meat you choose: barbecue, oven or smoker.

Provided by Broke Guy

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 racks pork baby back ribs (about 5-6 lbs)
1 cup hoisin sauce
1 cup plum sauce
1/2 cup light soy sauce
1/3 cup apple cider vinegar
1/3 cup shaoxing wine or 1/3 cup dry sherry
1/3 cup honey
6 garlic cloves, minced
1/3 cup green onion, minced (green and white parts)

Steps:

  • Remove the membrane from the ribs. Set aside.
  • Combine the hoisin sauce, plum sauce, soy sauce, cider vinegar, wine, honey, garlic and green onions.
  • Coat both sides of each rack of ribs and refrigerate for at least 30 minutes but best would be overnight.
  • Cook according to your preference. Serve by cutting the ribs in half, into three sections or into individual ribs. Serve immediately and enjoy.

Nutrition Facts : Calories 1602, Fat 90.5, SaturatedFat 31.5, Cholesterol 371.4, Sodium 3965.1, Carbohydrate 88.4, Fiber 3, Sugar 41.6, Protein 109.3

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