Chinese Spareribs With Pineapple Recipes
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
PINEAPPLE STICKY RIBS
Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
- Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
- Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 557.6 calories, Carbohydrate 49.6 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 10.9 g, Sodium 919.3 mg, Sugar 36.3 g
BRAISED SPARERIBS WITH PINEAPPLE
Love ribs in alot of different ways. This prep is easy and fast. This recipe comes from a well worn copy of Gloria Bley Miller's THE THOUSAND RECIPE CHINESE COOKBOOK.
Provided by SCOOTAMON
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut ribs apart; then with a cleaver, chop each, bone and all, in 2 inch sections. Add soy sauce and toss. Let stand 45 minutes, turning occasionally. Drain, discarding sauce.
- Drain pineapple, reserving juice. Combine juice with sugar, vinegar and water.
- Heat oil in heavy pan or wok. Add ribs and stir-fry to brown (3 to 4 minutes).
- Stir in flour, then pineapple juice mixture. Heat quickly, then simmer, covered, until ribs are tender (about 45 minutes).
- Add salt and canned pineapple chunks, stirring in gently only to heat through.
- Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve hot.
CHINESE BONELESS SPARE RIBS
Chinese Boneless Spare Ribs are a fixture on Chinese takeout menus. Savory and sweet, they are oven-roasted and brushed with honey or maltose, and best served on a bed of your favorite fried rice.
Provided by Bill
Categories Pork
Time 9h5m
Number Of Ingredients 14
Steps:
- If your pork is thawed, freeze until firm (but not rock solid, about 45 minutes) for easier slicing. Cut the pork into ¾-inch (2 cm) thick slabs. The size of the pieces depends on the cuts of pork you're using. Mine were about 4x8 inches (10x20 cm).
- In a large mixing bowl, combine the garlic, sugar, salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, tomato ketchup, pineapple juice, sesame oil, and red food coloring (if using). Mix until everything is well combined and smooth.
- Add the pork and toss until well coated in the marinade. Cover with plastic wrap or a large sheet pan, transfer to the refrigerator, and marinate overnight (12-24 hours). For maximum flavor penetration and distribution, you can stir the pork a few times during the marinating period, but this step isn't strictly necessary.
- Once the marinating period is over, let the pork come up to room temperature on the counter for 2 hours.
- Preheat the oven to 425°F. Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top.
- Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
- After 15 minutes, flip the pork. Return to the oven for another 15 minutes. If the pan is dry, add an additional ½ cup of hot water.
- Mix the maltose or honey with 2 teaspoons of hot water, and generously brush the pork on both sides. If desired, you can roast the pork under the broiler set to low for a few minutes until the pork is lightly charred and caramelized, but watch closely so they don't burn!
- After broiling, brush them once more with the maltose (or honey). Rest at room temperature for at least 5-10 minutes before cutting. To serve, thinly slice the pork into lengths, and serve alongside your fried rice of choice.
Nutrition Facts : Calories 248 kcal, Carbohydrate 13 g, Protein 27 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 85 mg, Sodium 937 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CHINESE FRAGRANT SPARERIBS
Makes a great appetizer that's easy to bake. You can make these ahead of time and just warm them up before serving. Easily doubles or triples, if needed.
Provided by PalatablePastime
Categories Pork
Time 7h
Yield 8 ribs
Number Of Ingredients 7
Steps:
- In a small saucepan, whisk together soy sauce, plum jelly, water, sherry, garlic, and five-spice powder until jelly dissolves.
- Allow mixture to cool slightly.
- Pour mixture into a resealable plastic ziplock bag, and add ribs.
- Seal bag and coat ribs with sauce, and allow to marinate 3-6 hours, or overnight.
- Place ribs on a foil-lined baking pan, and cover with foil; reserving marinade.
- Bake ribs at 450°F for 30 minutes.
- Remove ribs from oven, and discard top foil.
- Drain liquids from baking pan, and turn ribs.
- Bake ribs at 350°F for 15-30 minutes more, or until ribs are cooked through, basting several times with reserved marinade.
PORK SPARE RIBS WITH PINEAPPLE RECIPE
If you look around, you can still find wildly exotic old buildings with soaring canted roofs, crude but forceful facades and maybe some remains of a bamboo grove or the bluntly sculpted raging gods known as tikis. They're the ghosts of a tropical fantasy that swept this country in the '50s and '60s and abruptly ebbed in the '70s.Most of the surviving buildings are hotels, but there was much more to the Polynesian craze: food, drink, music, interior decor, a whole style of hospitality.And it seems to be making something of a comeback these days. Hawaiian shirts are no longer embarrassing; bidding is heavy on eBay for collectible tiki mugs. As a result of the cult of '50s Exotica music, a recent album, "The Forbidden Sounds of Don Tiki," actually brought back 87-year-old Exotica great Arthur Lyman to play on two tracks.Recently we've seen books on how to mix Polynesian cocktails, even "The El Paso Chile Company Rum & Tiki Cookbook" (William Morrow, $12.95). And last year Sven Kirsten published "The Book of Tiki" (Taschen Books, $30), a lush, affectionate study of the tiki motif, particularly in architecture, where it inspired the very wildest buildings of the Googie school.There's usually a note of condescension when we look back on the Polynesian craze, because it's hard to take anything exactly as people did in its own day. But it would be a mistake to think of Polynesian cuisine as essentially tacky. True, like tail fins on cars, it was an exuberant cultural phenomenon that intellectuals decried; true, it eventually became savagely unfashionable. But in the '50s and '60s, a night at a Polynesian restaurant was widely considered dining in the grand style.For instance, a restaurant named Beach Bum Burt's, which boasted a spectacular view of King Harbor in Redondo Beach, specialized in wedding receptions. Brides-to-be once murmured, "Darling, on our special day, I want the reception to be at . . . Beach Bum Burt's!"The image of Polynesia was a mix of leisure, balmy climate and hula-dancing sensuality: basically, an amped-up version of the usual snowbird's fantasy of California. The idea of representing what life was actually like in the South Seas was almost beside the point. My parents, who at one period scarcely ate at any other kind of restaurant, clearly saw it all as just a pleasant rationale for a big night out--like the entertainment at a supper club, except that you didn't have to dress up for it. (On the contrary, when you were eating snacks from something called a pupu platter, casualness was all.)And I can report, having been taken along to many such restaurants as a kid, that you didn't have to have any ideas at all about Polynesia to enjoy these places. They were simply intoxicating environments, smelling of tropical fruits and flowers, full of plants and exotic statues, their ceilings hung with puffer-fish lamps and outrigger canoes. The dim lighting was punctuated only by torches and the occasional flaming appetizer or cocktail. Your plate was full of luscious sweet-and-sour things, and in the background you heard trickling fountains and sweet, dreamlike Hawaiian music. It was overwhelming--lyrical, jovial, romantic and sensuous, though certainly naive and mannered.The sort of food served at these places definitely didn't originate in Hawaii. Au contraire, it was invented in California by people who, at least in the beginning, had never been to the South Pacific.The basis was a rich, upscale version of American Cantonese cuisine. Rice always meant fried rice, never steamed rice; lobster was a favorite ingredient. There were also touches of Malaysian cuisine--satays with peanut sauce and curries made with coconut milk; this was America's first glimpse of Thai food--and various dishes (usually involving pineapple) invented by Americans to fulfill the fantasy.Despite the Hawaiian associations, surprisingly little effort was made to cook real Hawaiian food. Sometimes you could get a roast whole pig at a restaurant, occasionally some laulaus (baked packets of meat wrapped in ti leaves), hardly ever the insipid porridge called poi.And Polynesian cuisine was brazenly adapted to American ingredients and tastes. Trader Vic's recipes regularly call for celery, apples and A-1 sauce. Every restaurant struck its own balance between Cantonese food, the chef's inventions and surf 'n' turf favorites (sometimes in disguise--the Caesar salad might get renamed the King Kamehameha). Moa kai lanai, the specialty at Beach Bum Burt's, was a Continental sort of idea: a tomato stuffed with chicken salad paired with an avocado stuffed with shrimp salad.Still, many an Asian family living in suburbs that had no Chinese restaurant would go out to the local Polynesian place for a big night. The pupu platter (from a Hawaiian word for snack; "pupu" originally meant sea shell) was always an array of Cantonese appetizers such as shrimp toast, egg roll, paper-wrapped chicken and very sweet pork spare ribs.Throughout the craze, the trademark of Polynesian restaurants was cocktails with colorful names like Suffering Bastard or Missionary's Downfall, often served in quaint glasses or mugs or even coconut shells (the Pi Yi came in a hollowed-out pineapple). For the final touch, they were usually garnished with tropical flowers or paper parasols, when they weren't set aflame.Most of these cocktails were made with rum. This was a personal preference on the part of the influential owners of Don the Beachcomber and Trader Vic's, but it was also part of the Polynesian cult's rejection of stuffy respectability. Since the 19th century, rum had been considered a cheap, coarse drink, unfit for company--Prohibitionists liked to smear all alcoholic beverages by calling them "rum." But with the Zombie, the Scorpion and the Mai Tai, it was transformed into an exotic but hearty delicacy: pirate grog.Once restaurants popularized this sort of dining, it turned out to be devilishly easy to do at home. People started throwing home luaus (named for lu'au, a dish of fish and taro greens served at parties in Hawaii but scarcely ever on the mainland). Canners of pineapple and coconut milk obligingly cranked out recipes and guides to home luauing.The luau was popular because of its informality and suggestion of tolerable wildness (hulahula! scowling tiki gods!). It was festive--you wore colorful shirts for it; the backyard was lit with "tiki torches"; with a can of Sterno, an empty pineapple shell could be turned into a romantic sort of chafing dish.And because the food appealed shamelessly to the American sweet tooth, in its time Polynesian cuisine probably had more influence on home dining than Cajun, California or any of the other food trends of the second half of the 20th century. Not much of it has survived, though, except for rumaki, an appetizer of chicken livers, water chestnuts and bacon invented at Don the Beachcomber as a way to use up chicken livers.When Polynesian went big time in the '60s, it was explosive; in the '70s, it collapsed almost overnight. What happened? For one thing, Julia Child had gotten Americans over their fear of French food, and the giddy, gaudy Polynesian style started to look just sloppy and amateurish. On top of that, many of the '70s Polynesian places had been cutting corners and serving perfunctory food.Basically, though, people got tired of Polynesian food. At one time it had been the big excitement, but now restaurants that served flaming ice cream desserts "dedicated to the volcano goddess Pele" just looked silly.But everything that is fashionable is silly--it may just take a while to see it. In a few years, people are probably going to wonder how restaurants in the '80s and '90s could have thought it was more tasteful to have exposed heating ducts in their ceilings than, say, outrigger canoes.And maybe, years after that, we'll see mildly patronizing nostalgia for that silly High-Tech look.
Provided by Charles Perry
Categories APPETIZERS
Time 1h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Separate the ribs and chop them into 1-inch pieces with a heavy knife.
- Place the oil in a large skillet and fry the ribs over medium-high heat until they're lightly browned, about 5 minutes a side. Add the garlic and ginger, and cook over medium heat until fragrant, 1 to 2 minutes.
- Drain off the oil from the skillet and add the soy sauce, the juice from the pineapple can and the sugar, vinegar, water and paprika. Bring to a boil, cover the skillet, reduce the heat to low and simmer until the ribs are tender, 45 minutes.
- Add salt to taste. Add the pineapple chunks and dissolved cornstarch and cook over medium heat until the sauce is clear and slightly thickened, 1 to 2 minutes.
CHINESE SPARERIBS WITH PINEAPPLE
This is one of my favorite classic Chinese dishes that my mom makes for Chinese New Year. It's easy to make and is very savory with rice!
Provided by sugarnsp1ce
Categories Holidays and Events Recipes Lunar New Year
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Cut ribs into small pieces.
- Heat a medium nonstick pot over medium-high heat. Sear ribs in the hot pot on all sides, about 5 minutes.
- Whisk water, vinegar, sugar, both soy sauces, and wine together in a small bowl. Pour over ribs and reduce heat to medium-low. Add pineapple rings. Let stew until liquid evaporates and ribs are tender, about 1 hour. Don't let all the sauce dry up completely.
- Serve ribs with pineapple rings.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 18 g, Cholesterol 59.9 mg, Fat 15 g, Fiber 0.5 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 953 mg, Sugar 16.5 g
More about "chinese spareribs with pineapple recipes"
PINEAPPLE SPARE RIBS | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
Cuisine ChineseCategory ModernServings 4Total Time 1 min
10 BEST PORK SPARERIBS WITH PINEAPPLE RECIPES | YUMMLY
From yummly.com
CHINESE SWEET AND SOUR RIBS | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
Ratings 18Calories 338 per servingCategory Side Dish
- Before slicing the ribs into smaller pieces, check the bone side of the ribs and remove any membrane (or silverskin) that’s covering the bones (it’s a relatively thick white layer). The silverskin can turn leathery once cooked and it can prevent the marinade from penetrating the meat. Use your fingers to grab onto that membrane and rip it off.
- Slice the strips of baby back ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl.
- In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight). Periodically, give the ribs a stir to ensure that all the pieces are evenly marinated.
- To cook the ribs, heat the canola oil in a wok (or sauté pan with a lid) over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute.
CHINESE SPARE RIBS - MAGIC SKILLET
From magicskillet.com
Cuisine ChineseCategory PorkServings 4Total Time 45 mins
- Separate the pork into ribs. Cook in boiling water for 15 minutes. Drain and dry on kitchen paper.
- Preheat olive oil in large frying pan. Add ribs and stir in hoisin and soy sauce. Cook gently for 20 minutes.
- Prepare Sauce: Preheat oil in saucepan. Add crushed garlic, ginger, and green pepper and stir-fry for 2 minutes. Remove from heat and stir in soy sauce,dry sherry,tomato puree,vinegar and sugar.
- In mixing bowl, combine cornflour, pineapple juice and water. Mix well and add to the saucepan.
SPARE RIBS WITH KETCHUP AND PINEAPPLE - KAWALING PINOY
From kawalingpinoy.com
Ratings 47Calories 642 per servingCategory Main Entree
- In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.
- Add spare ribs and massage the marinade into the meat. Marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.
SWEET AND SOUR PINEAPPLE PORK RIBS RECIPE - SIMPLE CHINESE ...
From simplechinesefood.com
5/5 Total Time 30 minsServings 3
BAKED SWEET AND SOUR SPARERIBS RECIPE WITH PINEAPPLE RECIPE
From thespruceeats.com
4/5 (49)Total Time 2 hrs 15 minsCategory Entree, Dinner, AppetizerCalories 1196 per serving
CHINESE SPARE RIBS RECIPE WITH HOISIN SAUCE RECIPE
From thespruceeats.com
4.4/5 (27)Total Time 24 hrs 55 minsCategory Appetizer, Entree, DinnerCalories 2466 per serving
SAUCY CHINESE FIVE SPICE RIBS | SILK ROAD RECIPES
From silkroadrecipes.com
Cuisine Asian, ChineseTotal Time 2 hrs 30 minsCategory Main DishesCalories 544 per serving
TRADER VICS CHINESE SPARE RIBS RECIPES
From tfrecipes.com
10 BEST PORK SPARERIBS WITH PINEAPPLE RECIPES | YUMMLY
From yummly.co.uk
CHINESE PORK PINEAPPLE - RECIPES | COOKS.COM
From cooks.com
TYLER FLORENCE RECIPES: CHINESE SPARERIBS WITH TERIYAKI ...
From foodnewsnews.com
SWEET AND SOUR PORK WITH PINEAPPLE (GU LAO ROU) RECIPE
From travelchinaguide.com
PINEAPPLE SPARERIBS RECIPES
From tfrecipes.com
10 BEST SWEET SOUR SPARERIBS WITH PINEAPPLE RECIPES - FOOD ...
From foodnewsnews.com
EASY SWEET-SOUR SPARE RIBS | HAWAIIAN ELECTRIC
From hawaiianelectric.com
10 BEST SWEET SOUR SPARERIBS WITH PINEAPPLE RECIPES | YUMMLY
From yummly.com
SWEET SOUR SPARE RIBS | FOODLAND
From foodland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love