Takeout Style Chinese Spare Ribs Recipes

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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 BONELESS SPARE RIBS



Chinese Boneless Spare Ribs image

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

2 1/2 pounds boneless pork butt ((sliced ¾" thick into 4"x8" slices; can also use boneless country ribs))
2 cloves garlic ((minced))
3 1/2 tablespoons sugar
2 1/2 teaspoons sea salt
1 teaspoon five spice powder
1/4 teaspoon ground white pepper
2 tablespoons Shaoxing wine
1 tablespoon hoisin sauce
1 tablespoon ground bean sauce
1 tablespoon ketchup
3 tablespoons pineapple juice
1 teaspoon sesame oil
1/8 teaspoon red food coloring ((optional))
2 tablespoons maltose ((or honey, for brushing))

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 PORK RIBS RECIPE



Chinese Pork Ribs Recipe image

Love those Chinese spare ribs you get in a restaurant? Well, you can make them at home.

Provided by Stephanie Manley

Categories     Appetizer

Time 1h10m

Number Of Ingredients 9

1 tablespoon Hoisin sauce
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons mirin (or dry sherry)
1/2 teaspoon five spice powder
2 tablespoons chopped garlic
2 tablespoons honey
2 tablespoons ketchup
2 pounds pork spare ribs

Steps:

  • In a medium sized bowl combine Hoisin sauce, sesame oil, soy sauce, rice cooking wine, five spice powder, chopped garlic, honey, and ketchup.
  • Stir until the sauce if fully blended.
  • Pour over pork spare ribs and marinate for at least 1 hour. These taste better if you can allow them to marinate a little longer.
  • Place ribs on a wire rack on a foil lined baking sheet. Try to place the ribs fat side up. Discard any leftover marinade.
  • Bake at 375 for about 40 to 50 minutes.

Nutrition Facts : Calories 341 kcal, Carbohydrate 11 g, Protein 30 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 111 mg, Sodium 562 mg, Sugar 9 g, ServingSize 1 serving

CHINESE-STYLE SPARE RIBS



Chinese-Style Spare Ribs image

Better than takeout, we cook these Chinese-style ribs in the oven, but they would be just as delicious if you feel like firing up the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h

Number Of Ingredients 9

1/2 cup ketchup
1/2 cup hoisin sauce
1 tablespoon sambal oelek or other spicy chili sauce
2 tablespoons malt vinegar
4 scallions, cut into 2-inch pieces
2-inch piece fresh ginger, peeled and cut into 1/4-inch slices
1 rack pork spare ribs, cut into thirds lengthwise
Coarse salt
Napa Cabbage Slaw

Steps:

  • Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw.

Nutrition Facts : Calories 585 g, Fat 42 g, Fiber 1 g, Protein 35 g

CHINESE BONELESS SPARE RIBS



Chinese Boneless Spare Ribs image

These Chinese boneless spare ribs are just like the takeout recipe. Sticky and sweet with crispy edges and that deep red color. You can easily make them at home!

Provided by Running to the Kitchen

Categories     Main Dishes

Time 8h55m

Number Of Ingredients 8

1.5 pounds boneless pork loin (or boneless spare ribs)
1/3 cup soy sauce (*see note)
1/3 cup hoisin sauce (*see note)
1/4 cup dry red wine
1 tablespoon sugar
1/2 tablespoon minced garlic
1/2 teaspoon Chinese Five Spice
2 drops natural red food coloring

Steps:

  • Thinly slice the pork into strips about 3" long and place in a large sealable plastic bag.
  • Whisk together the remaining ingredients in a small bowl until well combined.
  • Pour the marinade into the plastic bag with the pork.
  • Seal the bag and place in the refrigerator overnight or for at least 4 hours.
  • When ready to cook, preheat oven to 350°F. Line a large baking sheet with aluminum foil and place a baking rack on top.
  • Place the pork slices on top of the baking rack. Reserve any extra marinade.
  • Bake for 40-45 minutes brushing the pork slices with the extra marinade 2-3 times while cooking.
  • Broil for last 1-2 minutes for extra crispy edges.
  • Remove from oven and serve with rice and steamed vegetables. Best enjoyed immediately.

Nutrition Facts : Calories 411 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1576 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

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.

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  • In a large mixing bowl, combine the maltose with the hot water using a spatula. Maltose is VERY thick and sticky, so the hot water helps to loosen and liquefy it so it’s easier to work with and can serve as the base of your marinade. You may mistake the stuff for super glue. You can use your hands to soften it faster, but a spatula works fine too. Microwaving the maltose for 10 seconds softens it up also. Working with maltose is admittedly a bit difficult, but the rich stickiness really makes it worth the extra steps! If you can’t find maltose, we’d love to hear your kitchen experiments with honey or agave as substitutes in the comments!
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  • Next, add the rib tip pieces to the bowl, rubbing the BBQ sauce into the meat and ensuring that it’s completely coated. You can cut the rib tips into smaller pieces but I leave them whole to ensure they’ll be tender and juicy. Cover the bowl with a large plate or plastic wrap and let the rib tips marinate overnight in the refrigerator (12 to 24 hours).


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