CHINESE RIBS
Make and share this Chinese Ribs recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 1/2 quart crock pot, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.
- Position a broiler rack 6 inches from the source of the heat and preheat the broiler.
- Broil the ribs, turning once, until browned.
- About 10 minutes.
- Transfer the ribs to the crock pot.
- Stir to coat the ribs with the sauce.
- Cover and slow cook until ribs are ender.
- 5-6 hours at 200 degrees (low).
- Transfer the ribs to a platter and cover with aluminum foil to keep warm.
- Skim the fat from the surface of the sauce.
- In a medium saucepan bring the sauce to a simmer over a medium heat.
- Cook until reduced to about 1 cup, 6-8 minutes.
- Stir in the cornstarch mixture and cook just until thickened.
- Pour the sauce over ribs and serve immediately with hot cooked rice.
CHINESE-STYLE SPARERIBS
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.
Provided by Ms B.
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
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, Fat 2.5, SaturatedFat 0.3, Sodium 2830.7, Carbohydrate 18.9, Fiber 3.5, Sugar 13.7, Protein 3.1
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
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.
CHINESE SMOKY RIBS
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. I suggest using recipe #7697 for the Chinese dry marinade.
Provided by Dreamgoddess
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Rub ribs thoroughly with the Chinese Dry Marinade.
- Let stand at room temperature for 1 to 2 hours.
- Arrange ribs ends down on cooking grill or place bones upright in rib rack.
- Smoke-cook until done.
- Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
CHINESE COUNTRY RIBS
Make and share this Chinese Country Ribs recipe from Food.com.
Provided by CJAY8248
Categories Pork
Time 6h10m
Yield 4 lbs. ribs, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 1/2 quart slow cooker, combine the catsup, honey, vinegar, soy sauce, five-spice, onion, ginger and garlic. Position a broiler rack 6 inches from the source of heat and preheat the broiler. Broil the ribs, turning once, until browned, about 10 minutes. Tranfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until the ribs are tender, 5-6 hours on low. Transfer the ribs to a platter and cover with foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan, bring the sauce to a simmer over medium heat. Cook until reduced to about 1 cup, 6 to 8 minutes. Stir in cornstarch mixture, and cook just until thickened. Pour the sauce over the ribs and serve immediately with hot cooked rice.
Nutrition Facts : Calories 936.4, Fat 53.9, SaturatedFat 10.8, Cholesterol 336.3, Sodium 1124.7, Carbohydrate 19.2, Fiber 0.6, Sugar 16.4, Protein 89.7
CHINESE PORK RIBS
A superquick family favourite - fab for barbeques
Provided by Silvana Franco
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
- Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
- Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium
STICKY CHINESE SPARERIBS
The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 6
Steps:
- Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
- Combine remaining ingredients; brush ribs thoroughly with sauce.
- Cover and bake at 350 degrees F. 1 hour.
- Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.
Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g
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