CHINESE-STYLE BARBECUED RIBS
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
Provided by Julia Moskin
Categories dinner, barbecues, finger foods, meat, appetizer, main course
Time 6h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
- Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
- Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
- When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
- Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
- Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
- Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.
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.
OVEN-BAKED CHINESE SPARERIBS
Get your butcher to cut your ribs in half lengthwise for this terrific rib recipe. This has been a hit at every party I've ever taken it to so now I just bring copies of the recipes with me when it's my turn to provide the appetizer. You can also make a meal out of these with some rice and flash-cooked greens. Prep time does not include marinading time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
- Add spareribs.
- Marinate overnight, turning several times.
- Line a shallow pan with aluminum foil.
- Preheat oven to 350°.
- Roast spareribs 45 minutes.
- Turn heat to 325°.
- Roast 15 minutes longer.
- When shrinkage occurs, ribs are done.
Nutrition Facts : Calories 1001.4, Fat 69.1, SaturatedFat 25.3, Cholesterol 274.6, Sodium 1452.5, Carbohydrate 19.8, Fiber 0.5, Sugar 16.3, Protein 68.3
CANTONESE PORK SPARERIBS (BBQ)
Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store.
Provided by Pokey in San Antonio
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1100.3, Fat 78.6, SaturatedFat 28.1, Cholesterol 278.5, Sodium 1727.9, Carbohydrate 20.7, Fiber 0.7, Sugar 16.3, Protein 73.8
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- 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.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
GRILLED SPARERIBS CANTONESE
Make and share this Grilled Spareribs Cantonese recipe from Food.com.
Provided by 2Bleu
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
CANTONESE SPARERIBS
Make and share this Cantonese Spareribs recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 40.2, Sodium 366.8, Carbohydrate 6.4, Fiber 0.1, Sugar 5.8, Protein 0.6
More about "spareribs cantonese recipes"
CHINESE SPARERIBS RECIPE - SERIOUS EATS
From seriouseats.com
3.4/5 (5)Total Time 9 hrs 55 minsCategory Appetizers And Hors D'oeuvresCalories 531 per serving
TOP CANTONESE-STYLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
DIM SUM STEAMED SPARE RIBS WITH BLACK BEANS - THE …
From thewoksoflife.com
CHINESE SPARE RIBS - COPYKAT RECIPES
From copykat.com
CHINESE SPARERIBS (WITH BLACK BEAN SAUCE) - TASTE OF ASIAN …
From tasteasianfood.com
CHAR SIU-STYLE OVEN BAKED RIBS - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 167Category Main Course, PorkCuisine American, ChineseTotal Time 3 hrs
CHINESE - CANTONESE SALT AND PEPPER SPARE RIBS RECIPE
From friendlyrecipe.com
CANTONESE PORK SPARE RIBS RECIPE - LOVEFOOD.COM
From lovefood.com
CHINESE-STYLE BBQ RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
CANTONESE - STYLE BARBECUED SPARERIBS - RECIPE - COOKS.COM
From cooks.com
CHINESE-STYLE BARBECUED SPARERIBS | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
SPARERIBS CANTONESE - RECIPE - COOKS.COM
From cooks.com
BABY BACK RIBS WITH CHEESY CORN AND SLAW RECIPE | PBS …
From pbs.org
CHERRY COLA RIBS RECIPE
From allrecipes.com
THE TOP 10 MOST POPULAR BARBECUE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHINESE BBQ SPARE RIBS (燒排骨) | MADE WITH LAU
From madewithlau.com
CHINESE-STYLE SPARE RIBS RECIPE | GRILLING - SERIOUS EATS
From seriouseats.com
CANTONESE STYLE RIBS - THE MIDNIGHT BAKER - CHINESE RIBS
From bakeatmidnite.com
CORN RIBS - YOUR NEW FAVOURITE WAY WITH CORN | RECIPETIN EATS
From recipetineats.com
5 CHICAGO RESTAURANTS SHOWCASING MEXICAN AND CHINESE …
From chicagotribune.com
You'll also love