Chinese Spareribs Recipes

TAKEOUT-STYLE CHINESE SPARE RIBS

Takeout-Style Chinese Spare Ribs image

Provided by Jeff Mauro, host of Sandwich King

Time 6h15m

Yield 20 to 24 ribs

Number Of Ingredients 9

Ingredients

1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dark brown sugar
2 tablespoons honey, plus a bit extra to finish
1 tablespoon five-spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
1 teaspoon red food coloring
2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs

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.

STICKY CHINESE SPARERIBS

Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 6

Ingredients

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

Steps:

Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
Combine remaining ingredients; brush ribs thoroughly with sauce.
Cover and bake at 350 degrees F. 1 hour.
Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

CHINESE SPARERIBS

Chinese Spareribs image

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

Ingredients

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

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

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