TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
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.
CHINESE-STYLE '1-2-3-4-5-6' ONE-POT CHINESE RIBS RECIPE BY TASTY
Here's what you need: oil, pork rib, cooking wine, rice vinegar, sugar, soy sauce, water, garlic
Provided by Evelyn Liu
Categories Snacks
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large sauce pan over a medium heat.
- Add the ribs and sear until all sides turn golden brown.
- Add in all the seasoning.
- Bring the liquid to a boil, reduce heat, and cover. Simmer the ribs for an hour to 90 minutes. Until the ribs become really tender.
- Once the ribs are cooked remove lid and reduce the sauce for 5 minutes.
- Serve drizzled with sauce.
- Enjoy!
Nutrition Facts : Calories 778 calories, Carbohydrate 22 grams, Fat 58 grams, Fiber 0 grams, Protein 36 grams, Sugar 19 grams
1-2-3-4-5 RIBS
1-2-3-4-5 Ribs is a wickedly tasty, simple dish of tender pork ribs coated in a sticky, sweet and sour sauce that's hard to resist!
Provided by Judy
Categories Pork
Time 40m
Number Of Ingredients 8
Steps:
- Select meaty ribs, and have the butcher cut them into 1.5" to 2" long pieces. Rinse, and pat dry with a paper towel.
- Preheat a wok until it starts to smoke lightly (see my post on how to prevent food from sticking to a wok). Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides.
- Turn down the heat, and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons Chinese black vinegar, 4 tablespoons sugar, and 5 tablespoons water. Stir and mix everything well. Turn up the heat to bring it to a boil.
- Once boiling, cover and reduce the heat to medium/low. Simmer for 25 minutes (20 minutes if the ribs are less meaty than mine). Halfway through the process, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water if needed.
- After 25 minutes of simmering, remove the lid. There should be quite a bit of liquid left. Time to turn up the heat to reduce the sauce and make the ribs glisten. With the heat on high, continuously stir and toss the ribs. This process takes only a couple of minutes. Reduce the liquid until there is ¼ cup of liquid left and the ribs are gleaming with sauce! Serve immediately.
Nutrition Facts : Calories 302 kcal, Carbohydrate 9 g, Protein 13 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 400 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
1,2,3,4,5 CHINESE SPARERIBS
5 ingredients,5 steps...It doesn't get much easier than this. Found this recipe on the net, with no name attached.
Provided by Nat Da Brat
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large skillet with some oil in it, and start to brown the spare ribs.
- Once the ribs are seared and browned, add the rest of the ingredients.
- Mix well and bring to a boil.
- Cover and reduce heat to medium-low.
- Cook for about 20-25 minutes, and it's ready to serve!
CHINESE SPARERIBS
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
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 SPARERIBS
Finger lickin' good - the Asian way!
Provided by Fran Say
Categories Meat Appetizers
Number Of Ingredients 6
Steps:
- 1. Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
- 2. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake at 350ºF. 1 hour.
- 3. Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.
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- Heat a 4- to 5-qt. Dutch oven or pot over medium-high heat. Add enough of the sparerib pieces, fat sides down, to fit in a single layer. Cook 10 minutes or until browned, turning once. Transfer to a plate. Repeat with remaining pieces. Discard fat.
- Meanwhile, in a small bowl stir together wine, vinegar, sugar, soy sauce, and water until sugar dissolves.
- Return all ribs to Dutch oven with any juices. Add wine mixture. Bring to boiling, stirring to coat ribs. Reduce heat. Simmer, covered, 1 hour or until ribs are very tender, stirring once or twice. Uncover; increase heat to medium-high. Cook 10 minutes or until sauce thickens slightly.
- For salad: Transfer 1 Tbsp. cooking liquid to a large bowl. Add lemon juice and honey; whisk until smooth. Add greens. Toss to coat. Serve salad with ribs and rice. *Tip: Have your butcher cut a rack of ribs crosswise into 1-inch-wide sections, then you can cut between bones to separate into pieces.
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- ADD the ribs to a large bowl and season by rubbing them with the Chinese 5-spice and salt and pepper.
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- Gather Your Ingredients. For this recipe there are 5 ingredients other than pork spare ribs. In this picture I have about 6 lbs of pork spare ribs, but I only cooked up 3 lbs.
- Cut Up the Ribs. First cut all of the ribs apart. This is the hardest part and it's not even that hard. I like to keep a paper towel around in case my fingers get greasy from picking up the meat.
- 1. Sugar's So Sweet! Add 1 "spoon" of sugar. My mom always refers to this recipe with spoons, however it's just basic ratios. Here I used a 1/4 cup measure in my wok.
- 2. Black Vinegar. Black Vinegar can be found at any Chinese market. I have not tried to substitute this, but if I did I'd try something dark like balsamic...
- 3. XiaoXing Cooking Wine. This cooking wine can be found at any Chinese market. If I had to substitute I'd guess that you can use brandy or even beer, but again if you can get the real thing, it's probably the cheapest and you will have the most authentic flavor.
- 4. Soy Sauce. Add 4 "Spoons" of Soy Sauce, I'm pretty confident you can get this in any grocery store these days. I remember back in the day though, my parents would take us into Boston and my mom would navigate through all of the streets of Chinatown to find a Chinese market.
- Bring to a Low Boil. Turn the burner on medium/low and bring to a low boil, this may take about 10 minutes. I find that instead of baby sitting here I can safely leave for 10 minutes and come back.
- Rotate Your Ribs. Now they're starting to smell good and they are still pale where they aren't covered in liquid. Rotate these ribs so that the other side gets just as cooked.
- Make the Sauce. Take off the cover and crank the heat up to high. Keep rotating your ribs around so they stay nice and moist. In about 10-15 minutes you should have a bubbly brown sauce.
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