1-2-3-4-5 RIBS
1-2-3-4-5 Ribs is a wickedly tasty, simple dish of tender pork ribs coated in a sticky, sweet and sour sauce that's hard to resist!
Provided by Judy
Categories Pork
Time 40m
Number Of Ingredients 8
Steps:
- Select meaty ribs, and have the butcher cut them into 1.5" to 2" long pieces. Rinse, and pat dry with a paper towel.
- Preheat a wok until it starts to smoke lightly (see my post on how to prevent food from sticking to a wok). Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides.
- Turn down the heat, and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons Chinese black vinegar, 4 tablespoons sugar, and 5 tablespoons water. Stir and mix everything well. Turn up the heat to bring it to a boil.
- Once boiling, cover and reduce the heat to medium/low. Simmer for 25 minutes (20 minutes if the ribs are less meaty than mine). Halfway through the process, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water if needed.
- After 25 minutes of simmering, remove the lid. There should be quite a bit of liquid left. Time to turn up the heat to reduce the sauce and make the ribs glisten. With the heat on high, continuously stir and toss the ribs. This process takes only a couple of minutes. Reduce the liquid until there is ¼ cup of liquid left and the ribs are gleaming with sauce! Serve immediately.
Nutrition Facts : Calories 302 kcal, Carbohydrate 9 g, Protein 13 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 400 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CHINESE RED-BRAISED SPARE RIBS | MARION'S KITCHEN
These bite-sized short ribs are sweet, sticky and tangy - all kinds of crazy good! The perfect size to serve up at a party, they'll fly off the table in an instant. You can still use a longer rib if needed, but you won't get quite as much of a result as the shorter style.
Provided by Bee
Yield 4
Number Of Ingredients 12
Steps:
- Step 1.Place the spare ribs in a pot of room temperature water. Bring to a simmer over high heat. Skim the surface of the water and simmer for a further 2-3 minutes. Use a slotted spoon to transfer the ribs to a large bowl. Rinse with clean water and then transfer the ribs to a clean bowl.
- Step 2.Heat the vegetable oil in a wok or deep pan over medium-high heat. Add the sugar and allow it to cook and melt for about 2 minutes (take care it doesn't burn). Add the ribs and cook, stirring, for 2-3 minutes or until the sugar and heat starts to colour the ribs and the liquid is thick in the bottom of the pan.
- Step 3.Now add the soy sauce, dark soy sauce, vinegar, Shaoxing wine, water, ginger, spring onions (pale part) and the garlic. Mix to combine. Cover with a lid and reduce the heat to medium-low. Simmer gently for 25 minutes, stirring once or twice.
- Step 4.Remove the lid and turn the heat up a little higher. Cook and stir the ribs in the liquid for 10-15 minutes or until the sauce 'sticks' to the ribs and the oil starts to separate in the bottom of the pan. Use tongs to transfer the ribs to a plate. Sprinkle with sesame seeds and the green part of the spring onion. Serve warm.
JAPANESE-STYLE BRAISED PORK RIBS
A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.
Provided by YepRecipes
Categories World Cuisine Recipes Asian
Time 3h5m
Yield 6
Number Of Ingredients 8
Steps:
- Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
- Mix soy sauce, sake, and honey together in a small bowl and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
- Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
- Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Serve ribs and sauce with white rice and sprinkle with green onions.
Nutrition Facts : Calories 698.9 calories, Carbohydrate 61.3 g, Cholesterol 117 mg, Fat 34.3 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 11.6 g, Sodium 1713.1 mg, Sugar 10 g
CHINESE BRAISED SPARE RIBS
For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.
Provided by MLYIN
Categories World Cuisine Recipes Asian Chinese
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
- Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 3.5 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 536.4 mg, Sugar 1.6 g
ASIAN-STYLE BRAISED SHORT RIBS
Steps:
- Preheat the oven to 350 degrees F.
- In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
- Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
- Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
- Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
CHINESE BRAISED SHORT RIBS
Steps:
- Slice the onion and put it into a slow cooker.
- Season the short ribs with lemon pepper and garlic salt. Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
- In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
- Cook's Note: Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store.
BRAISED ASIAN RIBS
these are just wonderful tender ribs with great flavor. we like this with stir fried rice or lo mein.
Provided by chia2160
Categories Pork
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in a large dutch oven.
- add ribs, garlic, cinammon, zest, and anise seed.
- cook quickly, searing both sides, about 5 minutes.
- add sherry, soy sauce, vinegar, tomato and thyme.
- cover, reduce to low and simmer 15 minutes.
- add 1/4 c stock, cover and cook on low heat 45 mins-1 hour, turning every so often so the sauce gets on both sides.
- if it gets too thick or sticks add more broth.
- remove the ribs from the pan and deglaze it with the remaining 1/2 c stock.
- return the ribs to the pan, coat with the sauce, serve.
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