HOW TO COOK PORK RIBLETS IN THE OVEN RECIPES
SPICY CHINESE BARBEQUE RIBLETS RECIPE | ALLRECIPES
These pork riblets have a great sauce that's good on chicken and wings too.
Provided by Food Fighter
Categories World Cuisine Asian
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
- Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 773.8 calories, CarbohydrateContent 90 g, CholesterolContent 118.7 mg, FatContent 31.7 g, FiberContent 3.6 g, ProteinContent 30.2 g, SaturatedFatContent 11.3 g, SodiumContent 3234.7 mg, SugarContent 72.1 g
TERIYAKI-GLAZED PORK SPARE RIBS RECIPE | TYLER FLORENCE ...
Provided by Tyler Florence
Categories main-dish
Total Time 5 hours 0 minutes
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
- To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
- In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.
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