CANTONESE RIB
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 1 rack of ribs
Number Of Ingredients 10
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.
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 BBQ SPARE RIBS (燒排骨)
Learn how to make this easy Cantonese take on barbecue ribs!
Provided by Made With Lau
Categories Dinner, Main Course
Time 1h15m
Yield 5
Number Of Ingredients 10
Steps:
- Create cuts between the bones and along the thick side of the ribs so that the meat takes on the flavors better and that it cooks faster.
- Rub garlic salt onto the ribs. Make sure to cover all surfaces on both sides. Pay special attention to the slits that you made earlier.
- In a medium bowl, mix sugar, salt, white pepper, ketchup, cooking wine, five-spice powder, and red food coloring (which is optional). Set aside for the next step.
- Place ribs in a tray lined with a plastic sheet and spread the marinade thinly onto both sides of the ribs. Wrap ribs with the plastic sheet when finished.
- For the glaze, you can use maltose or honey. Brush it over the spare ribs and they'll glisten and taste great.
- Remove ribs from the refrigerator and allow them to rest for about an hour. Preheat the oven to 400 degrees Fahrenheit.
- After 30-35 minutes of baking, remove the ribs and brush the glaze of choice onto them.
- Once the ribs have been baking for about 45 minutes in total, take it out and let it rest for 10 minutes.
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
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.
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
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.
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DIM SUM STEAMED SPARE RIBS WITH BLACK BEANS - THE …
From thewoksoflife.com
4.9/5 (41)Total Time 8 hrs 10 minsCategory PorkCalories 270 per serving
- Place the rib pieces, sugar, salt, wine, sesame oil and white pepper into a bowl and mix until the ribs are coated. Cover and let them marinate in the fridge overnight for best results. If you're strapped for time, 30 minutes is the minimum marinating time. Add cornstarch and water to the marinated ribs and mix well. With the cornstarch, there should be little or no liquid in the mixture.
- Place the ribs on a heatproof plate for steaming. We used small dim sum style plates as you can see in the photos, but you can use a large, shallow heat-proof bowl for the whole batch. Once you have plated the ribs, sprinkle the peppers and the fermented black beans over the top.
- Next, bring some water to a simmer in a metal steamer or in a wok with a steaming rack set in the bottom. Place the plate(s) into your steamer apparatus, cover, and steam for 10 minutes, or until the ribs are opaque and cooked through. Serve as dim sum or as a delicious one plate meal over rice!
CANTONESE STYLE RIBS - THE MIDNIGHT BAKER - CHINESE RIBS
From bakeatmidnite.com
Reviews 2Servings 4Cuisine AsianCategory Appetizer, Dinner, Main, Main Course
- Cut the ribs into individual ribs, then place in the bowl and toss until ribs are well coated on all sides.
CANTONESE CUISINE - WIKIPEDIA
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STEAMED SPARE RIBS WITH BLACK BEAN SAUCE (豉汁蒸排骨)
From madewithlau.com
5/5 (552)Total Time 45 minsCategory Main Course
- Place our fermented black beans in a bowl, and rinse them under running water for 15-20 seconds. Gently massage the beans as you do this. Drain the water, and set the bowl aside to let the beans rehydrate.
- Cut the spare ribs between the bones into small pieces (about 1 to 1.5 inches), and place them into a bowl.
- Before we start marinating, if you want to save time for later, start boiling 3-4 cups of water. This will be added to our wok when we start steaming.
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