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 BONELESS SPARE RIBS
Chinese Boneless Spare Ribs are a fixture on Chinese takeout menus. Savory and sweet, they are oven-roasted and brushed with honey or maltose, and best served on a bed of your favorite fried rice.
Provided by Bill
Categories Pork
Time 9h5m
Number Of Ingredients 14
Steps:
- If your pork is thawed, freeze until firm (but not rock solid, about 45 minutes) for easier slicing. Cut the pork into ¾-inch (2 cm) thick slabs. The size of the pieces depends on the cuts of pork you're using. Mine were about 4x8 inches (10x20 cm).
- In a large mixing bowl, combine the garlic, sugar, salt, five spice powder, white pepper, Shaoxing wine, hoisin sauce, ground bean sauce, tomato ketchup, pineapple juice, sesame oil, and red food coloring (if using). Mix until everything is well combined and smooth.
- Add the pork and toss until well coated in the marinade. Cover with plastic wrap or a large sheet pan, transfer to the refrigerator, and marinate overnight (12-24 hours). For maximum flavor penetration and distribution, you can stir the pork a few times during the marinating period, but this step isn't strictly necessary.
- Once the marinating period is over, let the pork come up to room temperature on the counter for 2 hours.
- Preheat the oven to 425°F. Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top.
- Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
- After 15 minutes, flip the pork. Return to the oven for another 15 minutes. If the pan is dry, add an additional ½ cup of hot water.
- Mix the maltose or honey with 2 teaspoons of hot water, and generously brush the pork on both sides. If desired, you can roast the pork under the broiler set to low for a few minutes until the pork is lightly charred and caramelized, but watch closely so they don't burn!
- After broiling, brush them once more with the maltose (or honey). Rest at room temperature for at least 5-10 minutes before cutting. To serve, thinly slice the pork into lengths, and serve alongside your fried rice of choice.
Nutrition Facts : Calories 248 kcal, Carbohydrate 13 g, Protein 27 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 85 mg, Sodium 937 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
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
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
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
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