CHINESE STYLE SPARE RIBS RECIPES RECIPES

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

Ingredients

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

CHINESE-STYLE SPARERIBS RECIPE - FOOD.COM

Chinese-Style Spareribs Recipe - Food.com image

I adopted this recipe after Mean Chef left the site. The recipe is from Fine Cooking Magazine. My comments from my first reviews were, "I prepared these for my Christmas Open House appetizer buffet. I used baby back ribs and rubbed liberally with the spice rub. They smelled heavenly while baking, and had a great flavor even before I added the sauce. Everyone raved, and they were the first item to disappear from the buffet." I have since made these for many, many parties and everyone always loves them. I use baby back ribs, and 2 racks are never enough. Cooking time for baby back ribs is about 3 hours.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons ground coriander
2 tablespoons hot chili powder
2 tablespoons dark brown sugar
1 tablespoon five-spice powder
1 tablespoon ground fennel
1 tablespoon kosher salt
1 teaspoon dried red chili pepper flakes
2 full 13-rib st. louis-cut pork spare rib racks (about 3 pounds each, ask the butcher to remove the breastbone and adjacent strip of fatty joints)
kosher salt
1/4 cup soy sauce
2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
sliced scallion, for garnish

Steps:

Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
Make the spice rub: In a small bowl, stir together all the ingredients.
Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
Lightly season the ribs with salt and put them in the oven.
After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they’ll become tender after about 2 - 3 hours in the oven.
To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
Remove from the heat and let cool to room temperature.
The sauce will keep for about a week in the refrigerator.
Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they’re easier to slice), and slice them into individual ribs.
Arrange on a platter and serve with the sauce on the side.
Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.

Nutrition Facts : Calories 98.7, FatContent 2.5, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 2830.7, CarbohydrateContent 18.9, FiberContent 3.5, SugarContent 13.7, ProteinContent 3.1

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