Best 7 Chinese Fragrant Spareribs 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.

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.

STICKY CHINESE SPARERIBS

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.

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 BARBECUED SPARERIBS

Steps:

• Wash spareribs. Remove excess fat and gristle. Place the whole rack in a shallow baking pan. Mix the rest of the ingredients together. Pour over the spareribs. Marinate one hour. Turn over and marinate another hour. Drain, reserving the marinade. Place spareribs in the shallow baking pan. Bake in moderate 350°F. oven 20 minutes on each side, brushing or basting with marinade every 10 minutes. Finish cooking by browning both sides of ribs under the broiler. If a high glaze is desired, brush lightly with honey before placing under broiler.

CHINESE SPARERIBS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place previously cut ribs in a shallow foil-lined pan, meaty side down.
• Combine soy sauce, honey, sherry, garlic, and ginger in a small bowl.
• Brush ribs with sauce, reserving left over sauce.
• Cover pan tightly with foil and bake at 350 degrees Fahrenheit for one hour.
• Turn ribs over and pour remaining sauce over ribs, brushing thoroughly.
• Bake, uncovered, an additional 30 minutes, brushing sauce from pan over ribs occasionally.
• Remove from oven.
• Sprinkle with chopped green onion and sesame seeds.
• Serve.

WUXI SPARERIBS

Steps:

• Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute. Transfer scallion to a work surface and return pot of water to a boil. Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot. Carefully tie blanched scallion into a knot and add to pot with ribs.
• Add wine, soy sauces, 3 cups water, ginger, anise, cinnamon, sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour. Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more. Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute. Remove from heat and stir in sesame oil. Serve sprinkled with chopped scallion and cilantro.