Szechuan Flavored Country Style Spareribs Recipes

SZECHUAN-FLAVORED COUNTRY-STYLE SPARERIBS

Steps:

• Line large baking pan with foil. Place ribs in pan. Combine salt-pepper, ginger and garlic in small bowl. Rub into ribs. Drizzle with sesame oil and rub into ribs. Cover and refrigerate overnight.
• Preheat oven to 350°F. Uncover ribs and roast 45 minutes, turning once and basting occasionally with drippings. Combine hoisin and plum sauce. Brush liberally over ribs, covering all sides and using all of glaze. Continue roasting until ribs are tender and glazed, about 20 minutes longer. Transfer ribs to platter. Garnish with cilantro and serve.

SWEDISH SPARERIBS

Steps:

• In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
• Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.

ASIAN STYLE COUNTRY RIBS

Steps:

• Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
• Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.

SZECHUAN SALT-PEPPER

Steps:

• Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)

SAVORY COUNTRY-STYLE SPARERIBS

Steps:

• Preheat oven to 325°F.
• Place spare ribs in a large bowl or gallon size zip-lock bag.
• Add olive oil and zesty Italian dressing packets.
• Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
• Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
• While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
• Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
• Pour sauce over ribs, covering evenly.
• Bake for 1 hour, until ribs are cooked through.
• Baste occasionally, if desired.
• NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.

SZECHUAN SWEET AND SOUR SPARERIBS

Steps:

• Preheat wok (preferably nonstick) over high heat.
• Add oil to wok and swirl to coat sides of wok.
• Add ginger slices and garlic and toss in oil.
• Add ribs to wok and stir fry until they are all white on the outside (no need to brown).
• Add hot water and bring to a simmer.
• Cover and simmer for 45 minutes to an hour.
• Mix the last 7 ingredients together, stirring to dissolve the sugar.
• The water should have about boiled off the ribs. Remove the cover and boil further if necessary.
• Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.
• Add the chopped green onion and stir fry another few seconds to combine.
• Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.

SPARERIBS CANTONESE

Steps:

• Cut the ribs into serving-size pieces; place with meat side down in a shallow roasting pan. Cover with foil; bake at 450° for 45 minutes. Drain; turn ribs. , Combine marmalade, water, soy sauce and seasonings; spoon over ribs. Bake, uncovered, 1 hour longer or until tender, basting occasionally with sauce. Garnish with lemon wedges if desired.