Cantonese Spareribs Recipes

Steps:

• Cut rack of ribs into individual ribs. Place in resealable plastic bag or shallow pan. Combine soy sauce, cilantro, hoisin sauce, sherry, sugar, garlic, ginger and crushed red pepper in a small bowl. Mix well. Pour over ribs and turn to coat well. Refrigerate 4 hours to overnight. Preheat oven to 350°F. Place a rack inside a shallow flameproof baking dish. Remove ribs from marinade; reserving marinade. Place ribs on rack and place in oven. Carefully pour 2 cups of water into the bottom of the baking dish. Roast ribs for 90 minutes until well browned and tender. Pour reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer for at least 5 minutes. After the ribs have cooked for 30 minutes, turn and baste with the marinade every 15 minutes. When the ribs are done, brush them with the honey and broil for 3 to 5 minutes until crispy.

Steps:

• Place ribs in a large shallow pan.
• Mix together marinade ingredients; pour marinade over ribs.
• Cover and marinate, turning occasionally, for 1 to 2 hrs or up to 24 hrs, refrigerated.
• Bring to room temperature before cooking.
• Remove ribs from marinade, reserving marinade.
• Place ribs on an oiled grill 4 to 6 inches from the off-set coals.
• Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender juicy inside, about 1 to 1-1/2 hours.

Steps:

• n a bowl whisk together marinade ingredients.
• Put spareribs in a shallow baking dish or sturdy resealable plastic bags and coat with marinade. Marinate spareribs, meaty side down, at least 3 hours or overnight.
• Preheat oven to 325ºF.
• Line bottom of a broiler pan with foil and add 1 inch water. Set rack of broiler pan over water.
• Drain marinade from spareribs into a small saucepan. Bring marinade to a boil and simmer, covered, 3 minutes. Remove pan from heat.
• Arrange spareribs on rack of broiler pan and bake, basting with marinade occasionally, 45 minutes, or until cooked through.
• Cut ribs into sections and serve warm.

Steps:

• Cut the ribs into serving-size pieces; place with meat side down in a shallow roasting pan. Cover with foil; bake at 450° for 45 minutes. Drain; turn ribs. , Combine marmalade, water, soy sauce and seasonings; spoon over ribs. Bake, uncovered, 1 hour longer or until tender, basting occasionally with sauce. Garnish with lemon wedges if desired.

Steps:

• Prepare ribs by removing the membrane.
• Combine all the marinade ingredients in a sauce pan and warm slightly so sugar dissolves and corn starch incorporates.
• Pour over ribs and marinade in refrigerator for 3-4 days. Turn ribs occasionally to ensure even marinating.
• Remove ribs and bring to room temperature. Reserve the marinade.
• Heat grill/smoker to 200-225 degrees F.
• Cook ribs on grill using indirect heat method. Use apple, cherry, pecan, or mesquite wood for smoke. Cooking time should be around 1.5 - 2 hours. Turn and brush with marinade occasionally. Ribs are done when bones pull free from meat when twisted.
• Combine ingredients for glaze.
• Remove ribs and brush with glaze. Let stand for 15 minutes. Sprinkle with sesame seeds just before serving.