Chinese Barbecued Spareribs Recipes

Steps:

• In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).

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.

Steps:

• In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.

Steps:

• Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
• Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
• Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
• Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
• Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

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.

Steps:

• cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
• Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
• turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
• Serve and enjoy!

Steps:

• Cut the spare ribs into 2 equal pieces. Remove any visible fat pockets. Lightly score the spareribs in the meat side and place them in a large, shallow bowl. Sprinkle sugar on both sides of ribs, using more on the meaty side. Set aside to marinate for 15 minutes. Pour off any excess liquid. In a small bowl combine the thin and black soy sauces, hoisin sauce, bean sauce, rice wine, oyster sauce, sesame oil and pepper and stir to combine. Pour over the spareribs, making sure that the spareribs are well-coated. Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator. Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side. Preheat the oven to 500 degrees. Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2- inch in the pan. Place the marinated spareribs meat-side up on the rack, leaving about 1-inch of space between the 2 pieces. Carefully place the pan in the oven and roast 30 minutes. Monitor the water level in the broiler pan to make sure it never falls below 1/4-inch. Carefully remove the roasting pan of ribs from the oven. Preheat the broiler. Place the roasting pan of ribs 4 inches from the heat and broil 5 to 10 minutes or until the spareribs have a sugar crust similar to the crust on a baked ham. Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes. Cut the spareribs into individual ribs and serve immediately or at room temperature. Garnish with cilantro if desired.

Steps:

• Combine the soy sauce, hoisin, honey, rice vinegar, garlic and ginger in a large zip-top bag.
• Place the spareribs in the bag, and shake to coat.
• Let the ribs marinate in the refrigerator overnight, or for 3 hours at room temperature.
• Preheat the oven to 375º.
• Place a rack in a roasting pan, and fill the pan with 1 inch of water. Set the ribs on the rack and roast for 45 minutes, turning and basting frequently with the marinade. Raise the oven temperature to 450º and continue to roast for another 15 minutes.
• Remove the ribs from the oven and cool until they can be handled. Cut into individual ribs and brush on more marinade. Return to the oven for another 15 minutes until they are crispy and brown.
• Serve hot or room temperature with plum sauce.
• Make ahead: These ribs can be made up to 8 hours ahead and refrigerated. Reheat at 300º for 10 minutes.

Steps:

• Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring and pepper; whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover and cook for 1 ¼ hours (add additional 15 if desiring more tender ribs), stirring occasionally.
• Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
• Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2 ½ cups, 16 to 20 minutes.
• Set wire rack in aluminum foil-lined rimmed baking sheet and pour ½ cup water into sheet (adding water to the baking sheet during roasting helps prevent smoking). Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.
• Interesting Notes:.
• A) Cut Rack into Ribs: Individual ribs have more surface area than an uncut rack, which means each one is exposed to heat and to the marinade on all sides. (It's not necessary to remove the rack's membrane before slicing.).
• B) Braise in Marinade: Moist heat quickly tenderizes the meat and accelerates the penetration of flavorful compounds (such as salt and glutamates), so the cooking time doesn't need to be long for the flavors to soak through.
• C) Roast in Hot Oven: Just 15 minutes in a hot oven dries the ribs' exteriors so that the glaze can set and caramelize.
• D) TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with Step 4. Repeat with remaining ribs.

Steps:

• In a medium pot, heat some vegetable oil, add ginger, diced green onions. Stir a little then add the pork ribs, brown them for a few minutes, then add 1 tablespoon of cooking wine. Stir again. Add char siu sauce, soy sauce, and dark soy sauce, mix well.
• Reduce heat to medium low, cover with lid, stir occasionally until meat is tender (about 30 minutes), serve with white rice.

Steps:

• In a pan large enough to fit the ribs, combine the honey, soy sauce, garlic, ketchup and 1/2 cup water. Marinate the spareribs in this mixture in the refrigerator for several hours, turning a few times.
• Preheat a gas or charcoal grill to low. Arrange the spareribs on a hinged grill basket and cook over a low flame, basting occasionally, for 1 1/2 hours or until the ribs are shiny brown and fork-tender. As the meat cooks, the basket should be turned frequently so that neither side gets charred.

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.

Steps:

• Grill directions:.
• Heat grill.
• In small bowl, combine all ingredients except spareribs; mix well.
• Set aside.
• When ready to grill, place spareribs 6 to 8 inches from medium coals.
• Brush with sauce.
• Cover; cook 1 to 1 1/4 hours or until meat is tender and starts to pull away from bone, brushing frequently with additional sauce.
• To serve, cut ribs apart carefully with knife and arrange on platter.
• Heat any remaining sauce to a boil; serve with ribs.
• Oven directions:.
• Heat oven to 350ºF.
• Prepare sauce as directed above.
• Line 15x10x1-inch baking pan with foil; place wire rack in pan.
• Place ribs on wire rack, meaty side up; brush with sauce.
• Bake at 350ºF for 1 to 1 1/2 hours or until meat is tender, brushing frequently with additional sauce.
• Continue as directed above.