Lai Wah Heens Wuxi Spareribs Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish.
• Mix the salad dressing and some hot sauce together in a small bowl. Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese.
• In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce. Drizzle or brush the butter mixture over the sandwiches. Cover with foil.
• Bake until the cheese melts, 10 to 12 minutes. Uncover and cook until lightly browned, about another 2 minutes. Serve hot.

Steps:

• Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute. Transfer scallion to a work surface and return pot of water to a boil. Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot. Carefully tie blanched scallion into a knot and add to pot with ribs.
• Add wine, soy sauces, 3 cups water, ginger, anise, cinnamon, sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour. Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more. Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute. Remove from heat and stir in sesame oil. Serve sprinkled with chopped scallion and cilantro.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
• Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
• Bake in a preheated oven until done, about 1 1/2 to 2 hours.

Steps:

• Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
• Transfer scallion to a work surface and return pot of water to a boil.
• Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
• Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
• Carefully tie blanched scallion into a knot and add to pot with ribs.
• Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.
• Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.
• Whisk together cornstarch and remaining tablespoon water in a cup.
• Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
• Remove from heat and stir in sesame oil.
• Serve sprinkled with chopped scallion and cilantro.

Steps:

• Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.
• Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.
• In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.
• Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.