PEKING PORK SPARE RIBS RECIPE - FOOD.COM
Make and share this Peking Pork Spare Ribs recipe from Food.com.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine hoisin sauce, garlic, soy sauce, wine, honey and five spice.
- Place ribs in a single layer in the marinade and turn to coat.
- Cover and place in fridge for 3 - 5 hours.
- Spray a cold BBQ plate or grill with oil.
- Preheat on medium high heat.
- BBQ ribs for 5 minutes each side, till golden and cooked through.
- Remove from heat, cover with foil and rest for 5 minutes.
- Serve with rice.
Nutrition Facts : Calories 91.8, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0.6, SodiumContent 1350.3, CarbohydrateContent 19.5, FiberContent 0.8, SugarContent 14.8, ProteinContent 2.7
PEKING-STYLE RIBS
"Amount Per Serving calories 682 % Daily Value * Total Fat 43 g 67 % Saturated Fat 12 g 60 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 107 mg 36 % Sodium 862 mg 36 % Potassium 14 mg 0 % Total Carbohydrate 5 g 2 % Dietary Fiber 0 g 0 % Sugars 2 g Protein 42 g 85 % Vitamin A 0 % Vitamin C 0 % Calcium 0 % Iron 0 "
Total Time 1 hours 45 minutes
Prep Time 1 hours 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- "Ask the butcher to cut the ribs into the size you want––even your local supermarket’s butcher should do it for you. When you get home and you're ready to cook, rinse the ribs thoroughly and pat dry with a paper towel. Toss the ribs with the Shaoxing wine, 1 teaspoon sugar, ¾ teaspoon salt, ¼ teaspoon ground white pepper and one egg white. Marinate for 1 hour. While the pork is marinating, prepare a small pot with oil and have it ready to fry the ribs. The oil should be at least 1.5” deep, so the ribs can be submerged under the oil when frying. Using a smaller pot requires less oil, and you’ll have to fry the ribs in a few batches. Once the ribs are marinated, sprinkle the cornstarch over the ribs to evenly coat them. I used a ziplock bag to toss the ribs with the cornstarch and get an even coating. Heat the oil over medium heat. It's ready when you stick a chopstick in it and small bubbles form around the tip of the chopstick. Slowly lower the ribs into the oil, making sure to leave some space between each rib so that they fry evenly. After 6 to 7 minutes, when the ribs start to turn lightly brown, turn up the heat to high for about a minute or two, so the ribs can really take on that nice golden color. Use a large slotted spoon to scoop the ribs out and drain on a plate lined with a paper towel. Repeat in batches until all the ribs are fried. Cut open one piece to make sure the ribs are cooked through. In a wok over low heat, add 2 tablespoons of the frying oil and the garlic. Cook for about a minute, and then add the ketchup. Cook for another couple minutes, taking care to avoid burning the sauce. Now add ½ cup water, 2 teaspoons light soy sauce, and ½ teaspoon sugar (or more if you prefer your dish to be sweeter). Turn up the heat to medium, and bring the sauce to a simmer. Add the ribs, and turn the heat back down to medium low, coating the ribs in the sauce. Drizzle with a few drops of sesame oil and stir for another minute. Serve!"
Nutrition Facts : Calories 688 calories, FatContent 53.8133324000323 g, CarbohydrateContent 10.5249304558366 g, CholesterolContent 181.436948 mg, FiberContent 0.869797394722487 g, ProteinContent 37.7423839497231 g, SaturatedFatContent 17.1795630576503 g, ServingSize 1 1 Serving (308g), SodiumContent 804.43559281203 mg, SugarContent 9.65513306111409 g, TransFatContent 7.75816256464053 g
More about "what are peking spare ribs recipes"
PEKING-STYLE RIBS
From bigoven.com
Reviews 0
Total Time 1 hours 45 minutes
Cuisine Chinese
Calories 688 calories per serving
- "Ask the butcher to cut the ribs into the size you want––even your local supermarket’s butcher should do it for you. When you get home and you're ready to cook, rinse the ribs thoroughly and pat dry with a paper towel. Toss the ribs with the Shaoxing wine, 1 teaspoon sugar, ¾ teaspoon salt, ¼ teaspoon ground white pepper and one egg white. Marinate for 1 hour. While the pork is marinating, prepare a small pot with oil and have it ready to fry the ribs. The oil should be at least 1.5” deep, so the ribs can be submerged under the oil when frying. Using a smaller pot requires less oil, and you’ll have to fry the ribs in a few batches. Once the ribs are marinated, sprinkle the cornstarch over the ribs to evenly coat them. I used a ziplock bag to toss the ribs with the cornstarch and get an even coating. Heat the oil over medium heat. It's ready when you stick a chopstick in it and small bubbles form around the tip of the chopstick. Slowly lower the ribs into the oil, making sure to leave some space between each rib so that they fry evenly. After 6 to 7 minutes, when the ribs start to turn lightly brown, turn up the heat to high for about a minute or two, so the ribs can really take on that nice golden color. Use a large slotted spoon to scoop the ribs out and drain on a plate lined with a paper towel. Repeat in batches until all the ribs are fried. Cut open one piece to make sure the ribs are cooked through. In a wok over low heat, add 2 tablespoons of the frying oil and the garlic. Cook for about a minute, and then add the ketchup. Cook for another couple minutes, taking care to avoid burning the sauce. Now add ½ cup water, 2 teaspoons light soy sauce, and ½ teaspoon sugar (or more if you prefer your dish to be sweeter). Turn up the heat to medium, and bring the sauce to a simmer. Add the ribs, and turn the heat back down to medium low, coating the ribs in the sauce. Drizzle with a few drops of sesame oil and stir for another minute. Serve!"
CHINESE SPARERIBS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 2 hours 45 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 502.8 calories per serving
- 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.
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