Best 4 Pork Spareribs With Preserved Vegetables Recipes

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.

PORK SPARERIBS WITH PRESERVED VEGETABLES

Steps:

• Trim fat and cut spareribs into individual pieces suitable for stir-frying. Blanch spareribs with 2.5 cups of hot water to rinse away fat and blood.
• Drain ribs, and season ribs with the soy sauce, cooking wine, chilli. Mix well.
• Drain preserved vegetables and chop into 1" pieces, crush garlic and halve if necessary, slice and dice chillies.
• Set aside the remaining 2.5 cups of hot water to be added into the wok during simmering.
• Heat 2 tbs oil in a wok or saucepan on medium flame/heat. Fry garlic in oil till fragrant, then add spareribs and seasoning into wok, reducing heat if necessary to prevent splatter.
• Continue stir frying for about a minute, spareribs should be about half-cooked, then add the preserved vegetables, and continue stir-frying, till fragrant, roughly another half a minute.
• Add the 2.5 cups of hot water to the wok, leave it to simmer for about 20 minutes on low-med heat, and you're done!
• You can add more soy sauce/sugar/water to taste at this point, adding more seasoning and water can turn this dish into more of a soupy nature as well, great during winter!
• Serve with steamed rice.

PORK SPARERIBS

Steps:

• Heat a deep fryer or heavy-bottomed pot with 4 inches of vegetable oil to 300°F.
• To make the marinade, combine the garlic, mirin, soy sauce, and pepper in a large bowl. Add the spareribs and turn to coat the ribs well. Cover and refrigerate for 20 minutes.
• To make the salad, combine the cabbage and carrots in a bowl. Combine the vinegar, water, sesame oil, chili oil, sugar, and salt in a small pot. Bring to a boil, then pour the liquid over the cabbage and carrots. Mix well and set aside until it cools to room temperature, about 30 minutes.
• Remove the ribs from the marinade and wipe off excess marinade. Line a tray with paper towels. Place the potato starch on a plate and dredge the spareribs in the starch to lightly coat. Add half of the ribs to the hot oil. Fry until the ribs are cooked through, 6 to 8 minutes. Remove and set on the paper towel-lined tray to absorb the excess oil, then add the remaining spareribs to the fryer and repeat.
• Heat an 11-inch nonstick pan over high heat and add 1/4 teaspoon each of the black pepper, salt, and Chinese five-spice powder. Add half of the fried spareribs and cook quickly, 30 seconds to 1 minute, until cooked through, adding more seasoning, if necessary. Repeat with the remaining spareribs and 1/4 teaspoon each of spices.
• To serve, arrange 1/4 cup of the cabbage salad in the center of 4 plates and top with one-fourth of the pineapple pieces and cilantro. Place 3 spareribs around each cabbage salad and serve.

SOULFULLY GOOD PORK SPARERIBS WITH PINEAPPLE AND GINGER

Steps:

• In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
• Cover and marinate overnight in the refrigerator.
• Grease the slow cooker with oil and add the ribs and marinade.
• If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
• If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
• Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
• Serve immediately.