Best 7 Chinese Braised Spare Ribs Recipes

CHINESE SPARE RIBS RECIPE

Steps:

• Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
• Blanch for 5 minutes. Remove the pork rib and discard the water.
• Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
• Add ingredients C. Bring it to a boil.
• Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
• Turn over the spare rib occasionally.
• After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
• Remove the spare ribs and place it on a serving plate.
• Pour the thickened sauce over the spare rib.
• Garnish with scallion.

CHINESE BRAISED SPARE RIBS

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.

CHINESE RED-BRAISED SPARE RIBS | MARION'S KITCHEN

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.

TAKEOUT-STYLE CHINESE SPARE 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.

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.

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.

KOREAN BRAISED SPARE RIBS WITH SOY AND BLACK PEPPER

Steps:

• Heat the oven to 350 degrees. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well.
• Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Spread onions in an even layer on the bottom and top with ribs, meat side-up. Add 1/2 cup water to each baking sheet and cover tightly with aluminum foil.
• Roast for 1 hour, then transfer ribs to a cutting board or platter.
• Season potatoes and carrots with salt and pepper and divide between the 2 baking sheets. Toss with onions and pan juices until coated. Place the ribs back on top of vegetables, meat-side up, and baste with the pan juices. Cover tightly and roast until vegetables and ribs are tender, about 1 hour.
• Transfer ribs to a cutting board or platter. Transfer vegetables to a serving platter. Pour pan sauce into a bowl for serving, skimming off any excess oil. Return all of the ribs to one baking sheet.
• Heat broiler and set an oven rack 5 to 6 inches from the heat. Baste ribs with some of the reserved pan sauce and broil, meat side-up, until golden and caramelized, 3 to 5 minutes.
• Divide ribs among plates. Drizzle with some of the sauce and garnish with more scallions. Serve with the roasted vegetables, and any combination of kimchi, pickles or rice.