Spareribs With Tangerine Black Bean Glaze Recipes

STEAMED BLACK BEAN SPARERIBS

Steps:

• If the sparerib tips come in a slab, cut them into individual ribs.
• Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
• When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
• Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
• Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.

SPARERIBS WITH TANGERINE-BLACK BEAN GLAZE

Steps:

• Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections.
• Mix ketchup and next 8 ingredients in large bowl to blend.
• Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs.
• *Available at Asian markets and in the Asian foods section of some supermarkets.

CHINESE SPARERIBS #5 WITH TERIYAKI GLAZE

Steps:

• Preheat the oven to 300 degrees F.
• Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
• To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
• In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

CITRUS GLAZED RIBS

Steps:

• Place ribs in a large roasting pan (DO NOT cut into smaller pieces; I use a large jelly roll pan with a large metal cooling rack on top).
• Sprinkle with celery salt and freshly ground pepper.
• Cover tightly with aluminum foil and bake for approximately 3 hours at 275 degrees until tender. Try against all temptation not to peek!
• Meanwhile, for the sauce, combine the cornstarch, brown sugar and salt. Stir in the lime juice and orange juice, cook and stir over medium heat until thick.
• Remove from heat and stir in the mint and lemon and lime peel.
• Remove ribs from oven and brush with some of the sauce.
• Finally move ribs to the grill to finish cooking and give them that wonderful "I've been grilled all day long" color. Cook for about 10 minutes on each side over an open grill at medium heat.
• Baste several times with the citrus sauce while grilling.

SPARERIBS IN BLACK BEAN SAUCE

Steps:

• Mash beans, ginger and garlic.
• Heat peanut oil in wok or frying pan.
• Salt and pepper ribs and sauté in oil. Drain excess fat and turn ribs frequently. Add black bean mixture when ribs are lightly browned. Mix well. Add stock, stir and cover. Reduce heat when mixture begins to boil and cook 25-30 minutes. Dissolve cornstarch in water to thicken. Add soy sauce, sugar, scallions, water chestnut and cornstarch to ribs and mix well.
• Continue cooking 1-2 minutes.
• Just before serving, add sesame seed oil and mix. Top with seeds.

STEAMED SPARERIBS WITH BLACK BEAN SAUCE

Steps:

• Blanch the spareribs in boiling water for 3 minutes then drain.
• Brown the spareribs in a wok and transfer to a large bowl.
• Add all of the rest of the ingredients except the bellpepper and green onions to bowl.
• Mix well then add the pepper and onion.
• Place in a steaming dish and steam for 90 minutes.