CHINESE BBQ SAUCE RECIPES

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BETTER-THAN-TAKEOUT CHINESE BBQ SPARERIBS - INSTANT POT



Better-Than-Takeout Chinese BBQ Spareribs - Instant Pot image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 85 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

3 tbsp grated fresh ginger (or ginger paste)
8 garlic cloves (minced)
1 cup honey
3/4 cup Hoisin Sauce
3/4 cup soy sauce
1/2 cup Water
1/2 cup rice wine (or dry sherry)
2 tsp chinese 5-spice powder
1 tsp white pepper
1 tsp red food coloring ((optional but more authentic looking))
2 lbs racks St. Louis-style spareribs (cut into individual ribs, 2 ½ - 3 each)
2 tbsp toasted sesame oil

Steps:

  • Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
  • Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
  • Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
  • Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
  • Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
  • Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
  • Serve, passing remaining glaze as a dipping sauce.

INSTANT DUTCH OVEN – CHINESE BBQ RIBS – INSTANT POT RECIPES



Instant Dutch Oven – Chinese BBQ Ribs – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 2 hours

Yield 6-8 servings

Number Of Ingredients 11

2 1/2 lbs Spare ribs (trimmed and cut into individual ribs - 2 racks)
1 ginger (6-inch piece, peeled, and sliced thin)
8 garlic cloves (peeled)
1 cup honey
3/4 cup Hoisin Sauce
3/4 cup soy sauce
1/2 cup Chinese rice wine (or Dry Sherry)
2 tsp five spice powder
1 tsp red food coloring (optional)
1 tsp ground white pepper
1 tbsp pure sesame oil

Steps:

  • Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.
  • Transfer ginger-garlic mixture to the Cooking Vessel.
  • Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel. Whisk until combined.
  • Add the ribs and toss to coat (ribs will not be fully submerged).
  • Select BRAISE. Set time to 1 hour 30 minutes with the knob. Press START. Stir occasionally.   
  • Once the food cooking cycle is done, open the lid. Using tongs, transfer ribs to a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Let cooking liquid settle for 10 minutes. Using a wide shallow spoon to skim excess fat from the surface of the liquid.
  • Clean the Cooking Vessel.
  • Place the Cooking Vessel back to the Base. Return the braising liquid to the Cooking Vessel. Add the sesame oil and the ribs. Select SEAR/SAUTE and set the time to 30 minutes. Press START. Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes. Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press CANCEL.
  • Transfer ribs to serving platter. Serve.

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