CHINESE PORK SPARE RIBS RECIPES

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CHINESE SPARERIBS RECIPE | ALLRECIPES



Chinese Spareribs Recipe | Allrecipes 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    Asian    Chinese

Total Time 2 hours 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 2 servings

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, CarbohydrateContent 23 g, CholesterolContent 120.5 mg, FatContent 30.9 g, FiberContent 0.8 g, ProteinContent 30.4 g, SaturatedFatContent 11.2 g, SodiumContent 1014.9 mg, SugarContent 17.5 g

TAKEOUT-STYLE CHINESE SPARE RIBS RECIPE | JEFF MAURO ...



Takeout-Style Chinese Spare Ribs Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 6 hours 15 minutes

Cook Time 30 minutes

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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