Chinese Spareribs With Napa Cabbage Recipes

CHINESE 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.

CHINESE SPARERIBS WITH NAPA CABBAGE

Steps:

• In a small bowl, whisk together five-spice powder, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Rub meaty side of ribs with spice mixture, patting to adhere.
• In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20 to 25 minutes. Remove from microwave; tent with foil. Set aside.
• In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping.

CHINESE NAPA CABBAGE SALAD

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

CHINESE BARBECUED SPARERIBS

Steps:

• In a pan large enough to fit the ribs, combine the honey, soy sauce, garlic, ketchup and 1/2 cup water. Marinate the spareribs in this mixture in the refrigerator for several hours, turning a few times.
• Preheat a gas or charcoal grill to low. Arrange the spareribs on a hinged grill basket and cook over a low flame, basting occasionally, for 1 1/2 hours or until the ribs are shiny brown and fork-tender. As the meat cooks, the basket should be turned frequently so that neither side gets charred.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.