CHICKEN SPARERIBS
These inexpensive chicken thighs get all gussied up in a zippy sparerib-style sauce that's irresistible -Janice Porterfield, Atlanta, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan. , In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes. , Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.
Nutrition Facts : Calories 583 calories, Fat 26g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 2753mg sodium, Carbohydrate 48g carbohydrate (41g sugars, Fiber 0 fiber), Protein 37g protein.
CHICKEN SPARERIBS (ASIAN STYLE?)
I got this recipe out of a TOH issue a couple years back. My two year old always calls it Chinese. This is very quick and very delicious. My kids just eat it up. I make it with rice (with added dried garlic, dried chives and garlic salt) with the extra sauce poured over it. Add any veggie to your liking. ** Sometimes I do need to double the cornstarch and water**
Provided by JenzyGirl
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
- In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
- Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.
Nutrition Facts : Calories 675.2, Fat 35.8, SaturatedFat 8.8, Cholesterol 157.9, Sodium 3010.4, Carbohydrate 50.3, Fiber 0.6, Sugar 43, Protein 37.9
FLORENCE'S FRIED SPARE RIBS
Steps:
- Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
- Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
- Heat shortening in a skillet over medium-high heat until melted.
- Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
- Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.
CHICKEN THIGH SPARERIBS(WELL, SORT OF, LOL)
We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.
Provided by ciao4293
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil.
- Add chicken and brown on both sides, for about 6-7 minutes.
- Set aside cornstarch and the 1 tbsp water.
- In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
- Bring to a boil, cover and reduce heat, simmer for 20 minutes.
- In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.
CHICKEN SPARERIBS
This recipe belongs to a cook named Upstatevoyager. He's not sure where the recipe name came from, but when I tried it I cut the chicken to resemble ribs, as you can see in my photo. I tried this recipe and loved it! The brown sauce on this chicken tastes just like the sauce in the chicken w/broccoli dish that you get at Chinese restaurants! The last time I made this I added sauteed broccoli and served it over white rice!
Provided by Lillian Russo @Lilliancooks
Categories Chicken
Number Of Ingredients 12
Steps:
- In large skillet, heat corn oil.
- Brown chicken strips in oil.
- In bowl, whisk together 1/2 cup water, soy sauce, brown sugar, apple juice, ketchup, vinegar, garlic, red pepper flakes and ginger.
- Pour mixture over chicken.
- Bring to a boil. Reduce heat and simmer 20 minutes.
- Combine cornstarch and 1 tablespoon water.
- Add to skillet. Cook until thickened.
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
SPARERIBS CANTONESE
My aunt gave me this recipe more than 20 years ago. The thing we like most about it is that there isn't an overabundance of sauce, so the fabulous flavor of pork can shine through.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Cut the ribs into serving-size pieces; place with meat side down in a shallow roasting pan. Cover with foil; bake at 450° for 45 minutes. Drain; turn ribs. , Combine marmalade, water, soy sauce and seasonings; spoon over ribs. Bake, uncovered, 1 hour longer or until tender, basting occasionally with sauce. Garnish with lemon wedges if desired.
Nutrition Facts : Calories 704 calories, Fat 43g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1387mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 44g protein.
CHICKEN-FRIED RIBS
Provided by Maggie Ruggiero
Categories Fry Super Bowl Kid-Friendly Quick & Easy Back to School Dinner Beef Rib Tailgating Poker/Game Night Candy Thermometer Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make ribs:
- Preheat oven to 200°F.
- Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
- Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.
- Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)
- Make sauce while ribs fry:
- Stir together sauce ingredients. Serve ribs with sauce.
More about "chicken spareribs recipes"
CHICKEN SPARERIBS | MRFOOD.COM
From mrfood.com
4/5 (37)Estimated Reading Time 1 minCategory Chicken
CHICKEN "SPARERIBS" | MRFOOD.COM
From mrfood.com
5/5 (1)Estimated Reading Time 2 minsCategory Chicken
BBQ CHICKEN SPARE RIBS | BUSH COOKING
From bushcooking.com
5/5 (1)Category Appetizer, Finger FoodCuisine GlobalTotal Time 55 mins
CHICKEN SPARERIBS – ZAKADA FOOD – CATARMAN
SPARERIBS PNG IMAGES | PNGEGG
From pngegg.com
CHICKEN THIGH SPARERIBS(WELL, SORT OF, LOL) RECIPE - FOOD.COM
From pinterest.com
BEST PORK RIBS BRINE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
OVEN-BAKED SPARERIBS - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
CRISPY DEEP-FRIED RIBS RECIPE - OOLA | FOOD & WINE
From foodandwine.com
CRISPY CHICKEN RIBS – BAKED NOT FRIED! | THE HEALTHY HUNTER
From thehealthyhunterblog.com
CHICKEN SPARERIBS - FOODS AND DIET
From foodsanddiet.com
BAKED CHICKEN SPARE RIBS – TASTE
From taste.mv
HOW TO SHOP FOR AND COOK PORK RIBS - KITCHN
From thekitchn.com
25+ BEST SIDE DISHES FOR RIBS - WHAT TO SERVE WITH RIB …
From thekitchn.com
PREP | ORIGINAL'S CHICKEN RIBS
From chickenribs.com
CHICKEN AND SPARERIB STEW - COOKSTR.COM
From cookstr.com
13 DELICIOUS SIDE DISHES FOR RIBS | ALLRECIPES
From allrecipes.com
SMOKED BEEF RIBS • FOOD FOLKS AND FUN
From foodfolksandfun.net
10 BEST BAKE CHICKEN BREAST WITH RIBS RECIPES | YUMMLY
From yummly.com
CHICKEN SPARERIBS | SPARERIBS RECIPE, SPARE RIBS, RECIPES
From pinterest.ca
CHICKEN SPARERIBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST PORK SPARE RIBS RECIPES | YUMMLY
From yummly.com
BEST ZINFANDEL & FOOD PAIRINGS - (WITH REASONS!) - DRINK & PAIR
From drinkandpair.com
SALT AND PEPPER CHICKEN RIBS - ASIAN INSPIRATIONS
From asianinspirations.com.au
DISCOVER CHICKEN SPARERIBS RECIPE 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
CHICKEN SPARERIBS | RECIPE | SPARERIBS RECIPE, RECIPES, SPARE RIBS
From pinterest.ca
WHAT TO SERVE WITH BBQ RIBS (15 TASTY SIDE DISHES)
From insanelygoodrecipes.com
THIS CHINATOWN CHAR SIU RIBS RECIPE TASTES GREAT COOKED INDOORS …
From amazingribs.com
CHICKEN AND RIBS DELIVERY | SCORES ROTISSERIES
From scores.ca
CHILLI CHICKEN RIBS RECIPE : SBS FOOD
From sbs.com.au
15 DELECTABLE SIDES FOR RIBS - THE SPRUCE EATS
From thespruceeats.com
RIB & CHICKEN – AUTHENTIC KOREAN CUISINE
From ribandchicken.ca
CRISPY FRIED CHICKEN RIBS RECIPE | MY MARKET KITCHEN
From mymarketkitchen.tv
INSTANT POT CHICKEN “SPARERIBS” - 365 DAYS OF SLOW COOKING AND ...
From 365daysofcrockpot.com
CHICKEN SPARERIBS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From preprod.tasteofhome.com
SCORES ROTISSERIES | CHICKEN AND RIBS DELIVERY
From scores.ca
PITMASTER KEVIN BLUDSO GRILLS UP CHICKEN, RIBS, BRISKET AND POTATO …
From today.com
CHICKEN SPARERIBS | RECIPE | SPARERIBS RECIPE, RECIPES, FOOD
From pinterest.com
THE BEST SIDES FOR RIBS: WHAT TO SERVE WITH RIBS AS SIDE DISHES
From realsimple.com
CHINESE BONELESS SPARE RIBS - MANTITLEMENT
From mantitlement.com
You'll also love