Chinese Style Barbecued Ribs Recipes

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CHINESE-STYLE BBQ PORK RIBS



Chinese-Style BBQ Pork Ribs image

Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.

Provided by Russell Lee

Categories     World Cuisine Recipes     Asian

Time 2h20m

Yield 4

Number Of Ingredients 16

1 rack pork baby back ribs
4 tablespoons reduced-sodium soy sauce
3 tablespoons white wine
1 tablespoon sesame oil
4 cloves crushed garlic
1 ½ teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder
¼ teaspoon ground black pepper
3 tablespoons hoisin sauce (such as Lee Kum Kee)
3 tablespoons honey
1 tablespoon sesame oil
1 tablespoon white wine
1 tablespoon brown sugar
⅛ teaspoon Chinese five-spice powder
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Steps:

  • Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
  • Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
  • Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
  • Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g

CHINESE PORK RIBS



Chinese pork ribs image

A superquick family favourite - fab for barbeques

Provided by Silvana Franco

Categories     Lunch, Main course, Supper

Time 40m

Number Of Ingredients 6

12 meaty pork ribs
100ml hoisin sauce
2 tbsp soy sauce
1 tbsp clear honey
1 tbsp vinegar (you can use cider, malt or wine)
1 tsp Chinese five-spice powder

Steps:

  • Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
  • Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
  • Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium

CHINESE BBQ RIBS WITH HOISIN SAUCE



Chinese BBQ Ribs with Hoisin Sauce image

Provided by Elaine

Time 5h

Number Of Ingredients 15

800 g ribs
black pepper
1 tbsp. toasted white sesame seeds for garnishing
2 cloves garlic (finely chopped)
1 tsp. cumin powder + 1 tsp. Chinese five spice powder as a dry dip mix (optional)
2 tbsp. hoisin sauce
2 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. Chinese cooking wine or rose wine
1 tbsp. honey
1/4 tsp. Chinese five spice powder
1 thumb ginger (sliced)
1 tbsp. honey
1/2 tbsp. previous marinating sauce
1/2 tbsp. hot water

Steps:

  • Pre-soak the ribs with clean water for 30 minutes. During the process, the clean water turns slightly pink or red. Change the water once after the first 10 minutes. Then drain completely.
  • Whisk all of the marinating sauce in a bowl. Pour the marinating sauce to the ribs. Set aside for at least 4 hours or overnight in fridge.
  • Get a lined baking sheet, place only the ribs in. Wrap the ribs with foil paper. Pre-heat oven to 180 degree C.
  • Place the baking sheet in the middle rack and roast for 40 minutes (depending how soft you want the ribs to be). Take the upper foil off and then brush the honey water. Rise the oven temperature to 200 degree C. Continue roasting for around 10 minutes until well colored.

TAKEOUT-STYLE CHINESE SPARE RIBS



Takeout-Style Chinese Spare Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h15m

Yield 20 to 24 ribs

Number Of Ingredients 9

1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dark brown sugar
2 tablespoons honey, plus a bit extra to finish
1 tablespoon five-spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
1 teaspoon red food coloring
2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs

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 BARBECUED BABY BACK RIBS



Chinese Barbecued Baby Back Ribs image

Provided by Lillian Chou

Categories     Blender     Garlic     Ginger     Pork     Bake     Broil     Quick & Easy     Fall     Winter     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 pounds baby back ribs (2 to 4 racks)

Steps:

  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

CHINESE BARBECUE SAUCE



Chinese Barbecue Sauce image

This is the exact sauce that you use when you want some real Chinese ribs. Also can be used as a marinade for boneless pork, which goes PERFECTLY in roast pork fried rice!

Provided by javagirl81

Categories     Chinese

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 8

5 -6 minced fresh garlic cloves
1 piece fresh ginger, minced
1 cup hoisin sauce
1/2 cup sherry wine
1/2 cup soy sauce (low-sodium works too-)
1/2 cup sugar
1/2 teaspoon Chinese five spice powder
3 teaspoons red food coloring

Steps:

  • Mix all ingredients in a bowl,( or a jar with a tight fitting lid), until the sugar is dissolved. Refrigerate until you are ready to use it.
  • *You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
  • **When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!).

Nutrition Facts : Calories 387.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 1.9, Sodium 3052.8, Carbohydrate 60.5, Fiber 2.2, Sugar 44.2, Protein 6.2

CHINESE SPARERIBS



Chinese Spareribs image

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

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

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 BBQ RIBS



Chinese BBQ Ribs image

Delicious, fall-off-the-bone tender, and finger-licking good Chinese BBQ ribs are the way to shake things up for the holidays and other special occasions. Plus, they make delightful leftovers if you're lucky enough to have any left! {Gluten-Free Adaptable}To make this dish gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Also make sure you get gluten-free oyster sauce and hoisin sauce.

Provided by Maggie Zhu

Categories     Appetizer     Main

Time 2h25m

Number Of Ingredients 17

1 rack (2.5 to 4 lbs) pork ribs ((the one I used was about 3 lbs / 1.4 kg))
1/2 tablespoon salt
1 1/2 teaspoon gochugaru ((or chile powder) (*Footnote 1))
1/2 teaspoon white pepper
1/2 teaspoon five spice powder
3 tablespoons brown sugar
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons rice vinegar
2 teaspoons Shaoxing wine ((or dry sherry))
1 teaspoon grated ginger
1 clove garlic (, grated)
1/2 teaspoon 5 spice powder
6 to 10 drops red food coloring ((optional))

Steps:

  • (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
  • Prepare a large piece of foil (at least 2" / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
  • Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
  • Combine the sauce ingredients in a medium-sized bowl. Mix well.
  • Once the oven is heated, brush a thin layer of sauce all over the ribs.
  • Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
  • Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
  • While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
  • Remove the ribs from the oven and turn the heat up to 450°F (230°C).
  • Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
  • Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
  • Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
  • Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.

Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 13.4 g, Protein 30.5 g, Fat 20.3 g, SaturatedFat 7.2 g, Cholesterol 117 mg, Sodium 631 mg, Fiber 0.3 g, Sugar 11.6 g

CHINESE BARBECUED RIBS



Chinese Barbecued Ribs image

One bite of these tender and flavorful ribs and you'll understand why this is the most requested recipe from friends and family. I developed it based on a recipe from my father-in-law, adding my own interpretation over the years. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup char siu sauce
1/4 cup rice vinegar
1/4 cup sherry or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup oyster sauce
1/4 cup hoisin sauce
4 garlic cloves, minced
2 teaspoons Chinese five-spice powder
2 teaspoons minced fresh gingerroot
4 pounds pork spareribs
Thinly sliced green onions, optional

Steps:

  • In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.

Nutrition Facts :

CHINESE-STYLE BARBECUED RIBS



Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

Steps:

  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

CHINESE-STYLE BARBECUE RIBS



Chinese-Style Barbecue Ribs image

Easy oven barbecued ribs with an Oriental twist. Quick and easy for a weeknight supper.

Provided by Marsha Gardner

Categories     Ribs

Number Of Ingredients 5

1/3 c soy sauce
2 Tbsp plus 1/4 cup hoisin sauce
2 clove garlic, pressed
3 lb spareribs
2 Tbsp honey

Steps:

  • 1. Combine soy sauce, 2 Tbsp. hoisin sauce and garlic; pour over ribs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 1 hour, turning bag over once.
  • 2. Place ribs, meaty-side down, in foil-lined pan. Cover; bake at 350°F. 50 minutes. Drain off excess fat. Mix remaining 1/4 cup hoisin sauce and honey; brush ribs with 1/2 of mixture. Bake, uncovered, 10 minutes. Turn ribs over and brush with remaining sauce mixture. Bake 10 minutes longer.

CHINESE BARBECUED SPARERIBS



Chinese Barbecued Spareribs image

Make and share this Chinese Barbecued Spareribs recipe from Food.com.

Provided by MeliBug

Categories     Pork

Time 1h45m

Yield 24 ribs, 6 serving(s)

Number Of Ingredients 8

4 lbs sparerib racks (2 2lb racks)
2 garlic cloves, crushed
1 ounce ketchup
1 ounce soy sauce
1 ounce hoisin sauce
1 ounce red wine
1 tablespoon fresh ginger, grated
1 tablespoon honey

Steps:

  • cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
  • Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
  • turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 35.1, Fat 0.2, Cholesterol 0.1, Sodium 394.6, Carbohydrate 7.1, Fiber 0.2, Sugar 5.4, Protein 0.8

CHINESE-STYLE GRILLED PORK RIBS



Chinese-Style Grilled Pork Ribs image

This Chinese-style pork rib recipe utilizes the deep flavors of hoisin and five-spice powder coupled with sweet honey and the saltiness of soy sauce.

Provided by Derrick Riches

Categories     Dinner     Entree

Time 48m

Yield 6

Number Of Ingredients 17

For the Ribs:
2 racks baby back ribs (trimmed and cut into individual ribs)
Garnish: 5 green onions (finely chopped)
Garnish: 2 to 3 tablespoons toasted sesame seeds
For the Marinade:
1/2 cup soy sauce
1/3 cup dry sherry
1/4 cup hoisin sauce
2 tablespoons brown sugar
2 tablespoons honey
3 cloves garlic (minced)
2 teaspoons ginger (minced)
2 1/2 teaspoons cider vinegar
2 teaspoons sesame oil
1 teaspoon chili paste
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon white pepper

Steps:

  • Gather the ingredients.
  • Trim the excess fat from the ribs and remove the membrane from the back of the ribs. Cut the rack into individual ribs.
  • Gather the marinade ingredients.
  • In a small bowl, combine the soy sauce, dry sherry, hoisin sauce, brown sugar, honey, minced garlic, minced ginger, cider vinegar, sesame oil, chili paste, Chinese five-spice powder, and white pepper. Reserve about 1/4 cup of this marinade to use for basting. The rest will be used to marinate the ribs.
  • Place the ribs into a resealable plastic bag (you might need to use 2 or more bags for this). Pour the marinade over the ribs, making sure they are well coated. Seal the bags and place the bags into a refrigerator. Marinate the ribs for 1 to 4 hours.
  • Heat the grill to medium. Remove the ribs from the bags and discard the marinade that has been in contact with the raw meat.
  • Place the ribs on the heated grill grate and cook for 25 to 30 minutes, or until the internal temperature reaches 165 F. Baste with reserved marinade two to three times throughout the cooking process. Make sure to stop basting at least 5 to 8 minutes before the ribs are finished cooking.
  • Remove the ribs from the grill and place them onto a large platter. Sprinkle with toasted sesame seeds and chopped green onion for a garnish.

Nutrition Facts : Calories 156 kcal, Carbohydrate 21 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 1504 mg, Sugar 14 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g

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