Hoisin And Garlic Country Ribs With Napa Cabbage Recipes

HOISIN AND GARLIC COUNTRY RIBS WITH NAPA CABBAGE

Steps:

• Heat oil in a large, heavy skillet over medium-high heat.
• Add the pork in a single, uncrowded layer.
• Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.
• Transfer to the slow-cooker.
• Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.
• Add to the slow-cooker.
• Set aside.
• Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.
• Add to the slow-cooker.
• Cover; cook on high until meat is very tender, about three and a half to four hours.
• Cut the cabbage into eight wedges; add to the slow-cooker.
• Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.
• Transfer the pork and cabbage to a large platter.
• Cover; keep warm.
• Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.
• Pour juices over pork and cabbage.
• Serve with rice; sprinkle with cilantro.

BONELESS HOISIN COUNTRY RIBS

Steps:

• Preheat oven to 400 degrees F.
• Line a large jelly-roll pan with foil.
• In a large bowl stir garlic, hoisin sauce, brown sugar, soy sauce, ginger and chili garlic paste until combined.
• My stores sell country ribs cut individually but if necessary, cut pork into 1 inch wide "ribs". Add ribs to sauce in bowl and coat with sauce.
• Arrange ribs in single layer in prepared pan, spooning any remaining sauce over ribs.
• Bake 18-20 minutes or until pork reaches an internal temperature of 145 degrees F. Cooking times will vary depending on the size of the ribs.

HOISIN COUNTRY-STYLE SPARE-RIBS

Steps:

• Preheat oven to 350 degrees F.
• Mix vinegar, brown sugar & hoisin sauce together thoroughly. (Set aside).
• In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (About a minute per side).
• Remove from stove.
• Place a sheet of baking parchment paper in the bottom of a roasting pan.
• Place the ribs on top and coat 1/2 of the "vinegar, brown sugar & hoisin sauce" mixture evenly on each rib.
• Bake ribs for 45 minutes.
• Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink.
• Serve and enjoy!

CHINESE SPARERIBS WITH NAPA CABBAGE

Steps:

• In a small bowl, whisk together five-spice powder, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Rub meaty side of ribs with spice mixture, patting to adhere.
• In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20 to 25 minutes. Remove from microwave; tent with foil. Set aside.
• In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping.