Oriental Bbq Spareribs Recipes

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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

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

CHINESE BARBECUED SPARERIBS



Chinese Barbecued Spareribs image

Make and share this Chinese Barbecued Spareribs recipe from Food.com.

Provided by MeliBug

Categories     Pork

Time 1h45m

Yield 24 ribs, 6 serving(s)

Number Of Ingredients 8

4 lbs sparerib racks (2 2lb racks)
2 garlic cloves, crushed
1 ounce ketchup
1 ounce soy sauce
1 ounce hoisin sauce
1 ounce red wine
1 tablespoon fresh ginger, grated
1 tablespoon honey

Steps:

  • cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
  • Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
  • turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 35.1, Fat 0.2, Cholesterol 0.1, Sodium 394.6, Carbohydrate 7.1, Fiber 0.2, Sugar 5.4, Protein 0.8

ORIENTAL BBQ SPARERIBS



Oriental BBQ Spareribs image

BBQ with an Asian flair. A sweet and savory sauce. I got this recipe from my mother who is a great cook. Don't be put off by the oyster sauce it isn't fishy at all. There were no amounts for the ginger and garlic so I put down what I put in. You can cut back on the ginger and garlic or add more to your taste.

Provided by Wenstar

Categories     Meat

Time 1h35m

Yield 5-8 serving(s)

Number Of Ingredients 9

5 -8 lbs spareribs
3/4 cup soy sauce
1 1/2 cups raw sugar or 1 1/2 cups brown sugar
1 cup ketchup
1/3 cup oyster sauce
2 pieces ginger, sliced and divided (1 inch)
2 garlic cloves, crushed
3 -5 drops liquid smoke
red food coloring (optional)

Steps:

  • Boil spareribs with half of the ginger for 1 hour.
  • Drain and cut between ribs.
  • Mix rest of ingredients adding food coloring if desired.
  • Charbroil, or grill till heated through, or bake at 350°F for 30 minutes.
  • Sauce may be used for chicken or pork.
  • Most large grocery stores carry oyster sauce.
  • I used this sauce to cook chicken drummettes, just mixed up the sauce and added it to the uncooked chicken then simmered it for 30 minutes. It turned out great.

ORIENTAL SPARERIBS



Oriental Spareribs image

Make and share this Oriental Spareribs recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs spareribs (beef or pork)
2 teaspoons chopped garlic
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Chinese five spice powder
1 tablespoon runny honey
3 tablespoons soy sauce
1 tablespoon sesame oil

Steps:

  • Combine crushed garlic with all other ingredients and stir well to get a thick marinade.
  • Rub all over the ribs, cover and leave to marinade for 20-30 minutes.
  • Preheat oven to 400F degrees.
  • Place the ribs in roasting dish and bake for 20 minutes.
  • Turn the ribs, add 1/2 cup boiling water to the pan and roast for a further 20 minutes.
  • Serve hot.

Nutrition Facts : Calories 1406.7, Fat 106.5, SaturatedFat 38.3, Cholesterol 411.4, Sodium 1942.9, Carbohydrate 5.7, Fiber 0.2, Sugar 4.6, Protein 100.4

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.

SWEET AND SPICY ASIAN BARBECUED RIBS



Sweet and Spicy Asian Barbecued Ribs image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
1/3 cup Chinese five-spice powder
1 strip thick cut bacon, cut into 1-inch pieces
1/2 shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/3 cup ketchup
2 heaping tablespoons honey
2 heaping tablespoons apricot preserves
2 heaping tablespoons brown sugar
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili sauce (recommended: Sriracha)
2 green onions, chopped, for garnish

Steps:

  • Preheat a grill to approximately 250 degrees F.
  • Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
  • While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
  • After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

ASIAN BBQ RIBS



Asian BBQ Ribs image

Make and share this Asian BBQ Ribs recipe from Food.com.

Provided by Miss A.T.K.

Categories     Pork

Time 3h30m

Yield 3 ribs, 6 serving(s)

Number Of Ingredients 7

4 lbs baby back ribs
1/2 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons garlic, minced

Steps:

  • preheat oven to 275.
  • place ribs in a large baking pan.
  • mix remainder of ingredients in a seperate bowl and pour over ribs.
  • refrigerate for 1 hour.
  • bake for 1 hour.
  • turn heat to 375 and bake for 45 minutes or add to grill and grill until done.
  • plate and enjoy.

Nutrition Facts : Calories 1195.7, Fat 90.2, SaturatedFat 33.3, Cholesterol 357.3, Sodium 1207.6, Carbohydrate 16.2, Fiber 0.7, Sugar 11.3, Protein 75.2

CHINESE-STYLE BARBECUED RIBS



Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

Steps:

  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

ASIAN STYLE BBQ ST. LOUIS RIBS



Asian Style BBQ St. Louis Ribs image

Cinnamon, anise, cloves, and Szechuan peppercorns bring Asian-inspired flavor to these tender, slow-grilled St. Louis-style spareribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 5h45m

Yield 4

Number Of Ingredients 9

½ cup kosher salt
⅓ cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground anise seed or fennel seed
1 teaspoon black pepper
½ teaspoon ground cloves
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
2 cups hoisin barbecue sauce

Steps:

  • About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
  • Serve ribs with remaining barbecue sauce.

Nutrition Facts : Calories 1315.9 calories, Carbohydrate 76.1 g, Cholesterol 279.2 mg, Fat 84.6 g, Fiber 4.8 g, Protein 59.3 g, SaturatedFat 30.4 g, Sodium 13697.6 mg, Sugar 52.4 g

CHINESE-STYLE BBQ PORK RIBS



Chinese-Style BBQ Pork Ribs image

Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.

Provided by Russell Lee

Categories     World Cuisine Recipes     Asian

Time 2h20m

Yield 4

Number Of Ingredients 16

1 rack pork baby back ribs
4 tablespoons reduced-sodium soy sauce
3 tablespoons white wine
1 tablespoon sesame oil
4 cloves crushed garlic
1 ½ teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder
¼ teaspoon ground black pepper
3 tablespoons hoisin sauce (such as Lee Kum Kee)
3 tablespoons honey
1 tablespoon sesame oil
1 tablespoon white wine
1 tablespoon brown sugar
⅛ teaspoon Chinese five-spice powder
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Steps:

  • Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
  • Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
  • Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
  • Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g

OVEN-BAKED CHINESE SPARERIBS



Oven-Baked Chinese Spareribs image

Get your butcher to cut your ribs in half lengthwise for this terrific rib recipe. This has been a hit at every party I've ever taken it to so now I just bring copies of the recipes with me when it's my turn to provide the appetizer. You can also make a meal out of these with some rice and flash-cooked greens. Prep time does not include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons honey
3 tablespoons hoisin sauce
1 tablespoon sherry wine
1 tablespoon ketchup
1 clove garlic, chopped fine
1 tablespoon sugar
aluminum foil
2 lbs spareribs, cut in half lengthwise and riblets cut apart

Steps:

  • Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
  • Add spareribs.
  • Marinate overnight, turning several times.
  • Line a shallow pan with aluminum foil.
  • Preheat oven to 350°.
  • Roast spareribs 45 minutes.
  • Turn heat to 325°.
  • Roast 15 minutes longer.
  • When shrinkage occurs, ribs are done.

Nutrition Facts : Calories 1001.4, Fat 69.1, SaturatedFat 25.3, Cholesterol 274.6, Sodium 1452.5, Carbohydrate 19.8, Fiber 0.5, Sugar 16.3, Protein 68.3

CHINESE BARBECUED SPARERIBS



Chinese Barbecued Spareribs image

Provided by Dorothy Lee

Categories     Pork     Appetizer     Bake     Marinate     Sherry     Fall     Honey     Soy Sauce     House & Garden     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 5

1 side pork spareribs, about 3 pounds
1/2 cup soy sauce
2 tablespoons honey
1 tablespoon sherry
1 clove crushed garlic

Steps:

  • Wash spareribs. Remove excess fat and gristle. Place the whole rack in a shallow baking pan. Mix the rest of the ingredients together. Pour over the spareribs. Marinate one hour. Turn over and marinate another hour. Drain, reserving the marinade. Place spareribs in the shallow baking pan. Bake in moderate 350°F. oven 20 minutes on each side, brushing or basting with marinade every 10 minutes. Finish cooking by browning both sides of ribs under the broiler. If a high glaze is desired, brush lightly with honey before placing under broiler.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)



Sticky Asian Ribs Recipe (in the OVEN!) image

Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.

Provided by Steph

Categories     Main Course

Yield 6

Number Of Ingredients 18

3 pounds baby back ribs (about 2 slabs)
1/2 cup brown sugar
1 Tablespoon dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon salt
1 teaspoon pepper
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon sriracha
1 Tablespoon cornstarch
1 Tablespoon water
1/2 Tablespoon sesame seeds
2 green onions (diced)

Steps:

  • Preheat oven to 275 degrees.
  • Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
  • In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
  • Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
  • Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
  • While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
  • In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
  • Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
  • Top with sesame seeds and green onions.

CHINESE PORK RIBS



Chinese pork ribs image

A superquick family favourite - fab for barbeques

Provided by Silvana Franco

Categories     Lunch, Main course, Supper

Time 40m

Number Of Ingredients 6

12 meaty pork ribs
100ml hoisin sauce
2 tbsp soy sauce
1 tbsp clear honey
1 tbsp vinegar (you can use cider, malt or wine)
1 tsp Chinese five-spice powder

Steps:

  • Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
  • Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
  • Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium

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From omnivorescookbook.com


COUNTRY STYLE ASIAN BBQ RIBS - CHEF ALLI
2021-03-19 Preheat the oven to 250 degree F. Wrap two large rimmed baking sheets with heavy-duty foil. Remove the ribs from the marinade, patting each one dry; place the ribs onto one of the foil-lined baking sheets; cover with foil. **Reserve the marinade for use as a sauce later!
From chefalli.com


CHINESE BBQ RIBS WITH HOISIN SAUCE - CHINA SICHUAN FOOD
2019-01-31 Get a lined baking sheet, place only the ribs in. Wrap the ribs with foil paper. Pre-heat oven to 180 degree C. Place the baking sheet in the middle rack and roast for 40 minutes (depending how soft you want the ribs to be). Take the …
From chinasichuanfood.com


18 MUST-TRY ASIAN GRILLING AND BBQ RECIPES - OMNIVORE'S COOKBOOK
2022-03-11 For this reason, fish and grilling are Fun Food Frolic ’s favorite duo this time of year. We couldn’t agree more! So there you have it – 18 must-try Asian grilling and barbecue recipes for your summer outdoor party. Feel free to share this with your friends and family, so they can have this very useful reference, too.
From omnivorescookbook.com


RECIPE: ASIAN BBQ PORK SPARERIBS - TASTINGTABLE.COM
2016-05-03 Place the ribs on the rack and transfer the tray to the oven. Cook, basting with some of the reserved marinade every 30 minutes, until tender when pierced with a fork, 2 to 2½ hours. Remove from ...
From tastingtable.com


CHINESE-STYLE BARBECUED SPARERIBS | AMERICA'S TEST KITCHEN
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


SMOKED ASIAN STYLE RIBS - HEY GRILL, HEY
2021-08-09 Cook at 325 degrees F for 3 hours, or until you see the bones sticking out of the meat about 1/2 inch. Increase the temp again. Remove the pan of ribs from the grill and increase the heat again to 400-450 degrees F. Make the sticky BBQ sauce. Carefully remove the ribs from the pan to a cutting board.
From heygrillhey.com


ASIAN BARBECUE PORK RIBS - A FAMILY FEAST®
2016-04-22 Instructions. Preheat oven to 325 degrees F. Remove silver skin from bottom of rib rack by grabbing a corner with a paper towel and pulling to completely remove. In a roasting pan slather ribs with half of the sauce and place in pan meat side up. Cover the pan with parchment and foil and bake 90 minutes. Remove, flip ribs to meat side down ...
From afamilyfeast.com


CHINESE BONELESS SPARE RIBS (OVEN, AIR FRYER & CROCK POT)
2019-06-20 Spray the inside of your slow cooker with non stick cooking spray. Drain the marinade from the pork (reserving the marinade) and add the pork to the slow cooker. Cook on low for 4-6 hours. (The longer you cook the spare ribs the softer the pork will be) Pour the reserved marinade into a pot and bring to a boil for 2-3 minutes.
From mantitlement.com


CHINESE-STYLE BARBECUED SPARERIBS | AMERICA'S TEST KITCHEN
2019-02-14 1 cup honey. 3/4 cup hoisin sauce. 3/4 cup soy sauce. 1/2 cup Chinese rice wine or dry sherry. 2 teaspoons five-spice powder. 1 teaspoon red food coloring (optional) 1 teaspoon ground white pepper. 5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs. 2 tablespoons toasted sesame oil.
From mastercook.com


10 BEST ASIAN RIB SIDE DISHES RECIPES | YUMMLY
2022-06-02 ribs, ground nutmeg, butter, liquid, oysters, baby bella mushrooms and 12 more Vegetarian Slow Cooker Stuffing Killing Thyme vegetable stock, butter, olive oil, kosher salt, leaves, dinner rolls and 9 more
From yummly.com


10 BEST CHINESE FRIED PORK RIBS RECIPES - YUMMLY
2022-06-02 hoisin sauce, soy sauce, pork ribs, rice wine, Chinese five-spice powder and 3 more Braised Chinese pork ribs (Wuxi style) 無錫排骨 Taste Of Asian Food scallions, cinnamon stick, rice, water, rice vinegar, cloves and 11 more
From yummly.com


ASIAN BARBECUED RIBS - TANTALIZINGLY SMOKY, STICKY, SALTY, SWEET
2017-06-22 Heat oven to 350 F.. Prepare sauce as directed above. Line 15x10x1 inch baking pan with foil; place wire rack in pan. Place ribs on wire rack, meaty side up. Bake for 1 to 1 ½ hours or until meat is tender, brushing the sauce on the ribs the last half hour. Continue as directed above.
From allourway.com


10 BEST ASIAN STYLE PORK RIBS RECIPES - YUMMLY
2022-06-02 Stewed Pork Ribs With Potatoes | Chinese Pork ribs Food Recipe Today green onion, soybean paste, peanut oil, potatoes, soy sauce, pork ribs and 10 more Calabrian Grilled Pork Ribs JohnLomaga
From yummly.com


EASY SLOW COOKER CHINESE SPARE RIBS | BUTTER YOUR BISCUIT
2022-03-30 Step 2 -Cut the ribs up into riblets. Step 3 - Toss the ribs and the sauce together. Step 4 -Place the riblets into the crockpot. Step 5 -Cook on low for 6-8 hours or high 4-5 hours. Step 6 - Place the riblets onto a foil lined baking sheet and brush sauce over each one and broil.
From butteryourbiscuit.com


BBQ PORK CHINESE SPARE RIBS RECIPE - PACIFIC POTLUCK
2021-01-05 Preheat your oven to 350 degrees. When the oven is heated put the spare ribs in. Cook for 1 hour, and then take out the spare ribs and bast them with the leftover marinade. Then increase the temperature to 375 degrees and put the tented spare ribs back in the oven for 1 more hour. At the 2 hour mark, take out the spare ribs and bast them one ...
From pacificpotluck.com


SPICY SWEET & TANGY KOREAN RIBS WITH KOREAN BBQ SAUCE
2020-01-23 Finishing Korean pork ribs on the grill. Heat the grill to about 400°-425°. Add the ribs and baste with the Korean BBQ sauce. Cook for 3-4 minutes per side, until the sugars in the sauce start to caramelize and fuse to the Korean spareribs and the ribs take on a slight char. Remove the ribs to a cutting board and slice into 2-3 rib segments ...
From garlicandzest.com


CHINESE BONELESS SPARE RIBS - TAKEOUT BONELESS SPARE RIB RECIPE
2022-05-05 Thinly slice the pork into strips about 3" long and place in a large sealable plastic bag. Whisk together the remaining ingredients in a small bowl until well combined. Pour the marinade into the plastic bag with the pork. Seal the bag and place in the refrigerator overnight or for at least 4 hours.
From runningtothekitchen.com


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