CHINESE BRAISED SPARE RIBS
For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.
Provided by MLYIN
Categories World Cuisine Recipes Asian Chinese
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
- Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 3.5 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 536.4 mg, Sugar 1.6 g
PORK SPARERIBS WITH PRESERVED VEGETABLES
Simple recipe that's great during cold/rainy days. Pork ribs are simmered in salty, tangy broth till tender and best served with steamed rice.
Provided by Makantime
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat and cut spareribs into individual pieces suitable for stir-frying. Blanch spareribs with 2.5 cups of hot water to rinse away fat and blood.
- Drain ribs, and season ribs with the soy sauce, cooking wine, chilli. Mix well.
- Drain preserved vegetables and chop into 1" pieces, crush garlic and halve if necessary, slice and dice chillies.
- Set aside the remaining 2.5 cups of hot water to be added into the wok during simmering.
- Heat 2 tbs oil in a wok or saucepan on medium flame/heat. Fry garlic in oil till fragrant, then add spareribs and seasoning into wok, reducing heat if necessary to prevent splatter.
- Continue stir frying for about a minute, spareribs should be about half-cooked, then add the preserved vegetables, and continue stir-frying, till fragrant, roughly another half a minute.
- Add the 2.5 cups of hot water to the wok, leave it to simmer for about 20 minutes on low-med heat, and you're done!
- You can add more soy sauce/sugar/water to taste at this point, adding more seasoning and water can turn this dish into more of a soupy nature as well, great during winter!
- Serve with steamed rice.
Nutrition Facts : Calories 576.2, Fat 47.1, SaturatedFat 16.1, Cholesterol 132.7, Sodium 641.2, Carbohydrate 6, Fiber 0.6, Sugar 2.5, Protein 30.9
PORK SPARERIBS
These irresistible ribs are an import from China that have been adopted-and adapted-by Japanese cooks. I like to prepare them with classic Chinese five-spice seasoning, because I love the rich fragrance and flavors of this mixture of cinnamon, anise seed, star anise, cloves, and ginger. But many cooks in Japan prefer to make the spareribs with simply sansho pepper or freshly ground black pepper and salt (use 1 teaspoon of either pepper with 1/2 teaspoon of kosher salt). Try these different spice combinations to see which ones you like best!
Yield makes 12 spareribs, serves 4
Number Of Ingredients 20
Steps:
- Heat a deep fryer or heavy-bottomed pot with 4 inches of vegetable oil to 300°F.
- To make the marinade, combine the garlic, mirin, soy sauce, and pepper in a large bowl. Add the spareribs and turn to coat the ribs well. Cover and refrigerate for 20 minutes.
- To make the salad, combine the cabbage and carrots in a bowl. Combine the vinegar, water, sesame oil, chili oil, sugar, and salt in a small pot. Bring to a boil, then pour the liquid over the cabbage and carrots. Mix well and set aside until it cools to room temperature, about 30 minutes.
- Remove the ribs from the marinade and wipe off excess marinade. Line a tray with paper towels. Place the potato starch on a plate and dredge the spareribs in the starch to lightly coat. Add half of the ribs to the hot oil. Fry until the ribs are cooked through, 6 to 8 minutes. Remove and set on the paper towel-lined tray to absorb the excess oil, then add the remaining spareribs to the fryer and repeat.
- Heat an 11-inch nonstick pan over high heat and add 1/4 teaspoon each of the black pepper, salt, and Chinese five-spice powder. Add half of the fried spareribs and cook quickly, 30 seconds to 1 minute, until cooked through, adding more seasoning, if necessary. Repeat with the remaining spareribs and 1/4 teaspoon each of spices.
- To serve, arrange 1/4 cup of the cabbage salad in the center of 4 plates and top with one-fourth of the pineapple pieces and cilantro. Place 3 spareribs around each cabbage salad and serve.
SOULFULLY GOOD PORK SPARERIBS WITH PINEAPPLE AND GINGER
Make and share this Soulfully Good Pork Spareribs With Pineapple and Ginger recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 9h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
- Cover and marinate overnight in the refrigerator.
- Grease the slow cooker with oil and add the ribs and marinade.
- If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
- If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
- Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
- Serve immediately.
Nutrition Facts : Calories 1493.2, Fat 107.3, SaturatedFat 40.5, Cholesterol 353.8, Sodium 1915.1, Carbohydrate 40.8, Fiber 1.5, Sugar 35.8, Protein 81.2
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