Appetizer Spareribs Recipes

HONEY APPETIZER SPARERIBS

Steps:

• 1. Cut racks into individual ribs and season with garlic powder. Arrange in a foil lined and sprayed 13x9-inch baking pan.
• 2. Cover with foil and bake at 350^ for 1 hour, or until very tender. Combine remaining ingredients in a saucepan and simmer 5 minutes.
• 3. Remove from oven and drain ribs well- careful, there will be lots of steam under the foil. Pour homey mixture over spareribs and make sure all ribs get coated.
• 4. Bake, uncovered, at 350^ for another hour. Baste well about every 10 minutes. Remove from oven and garnish with the green onions and sesame seeds.

DAD'S SPARE RIBS

Steps:

• Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
• Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.

APPETIZER SPARERIBS

Steps:

• Instruct butcher to cut rib section lengthwise into individual ribs, and crosswise, through bone, into 2- to 2 1/2-inch long pieces.
• Combine remaining ingredients in a saucepan; bring to a boil.
• Remove from heat, and pour over ribs.
• Cover and chill 2 hours.
• Place ribs in a greased 13x9x2-inch baking pan.
• Bake, uncovered, at 375°F for 1 hour.

DRY GARLIC RIBS

Steps:

• Cut your pork ribs into cubes or bite size pieces.
• In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
• Mix thoroughly.
• Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
• When ready to cook the pork pieces- drain off any excess marinade.
• Mix together the flour and cornstarch in either a bowl or a bag.
• Put the pork pieces in to the flour mixture a few at a time to coat them.
• Tap off any excess flour and deep fry/fry in the heated oil.
• Sprinkle the cooked ribs with a bit more garlic after they are cooked.
• Serve hot or cold.
• Prep time does not include marinade time.