Chinese Spareribs Recipes

Steps:

• Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
• Add spareribs.
• Marinate overnight, turning several times.
• Line a shallow pan with aluminum foil.
• Preheat oven to 350°.
• Roast spareribs 45 minutes.
• Turn heat to 325°.
• Roast 15 minutes longer.
• When shrinkage occurs, ribs are done.

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 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.

Steps:

• Preheat the oven to 300 degrees F.
• Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
• Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
• When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
• Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

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:

• Bring a large pot of water to boil.
• Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
• While the spareribs are simmering, mix together the sauce ingredients.
• Remove the spareribs from the pot.
• If you like, set aside the pork broth to use in another recipe; clean out the pot.
• Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.

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:

• Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
• Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
• Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

Steps:

• Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
• Make the spice rub: In a small bowl, stir together all the ingredients.
• Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
• Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
• Lightly season the ribs with salt and put them in the oven.
• After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they'll become tender after about 2 - 3 hours in the oven.
• To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance.
• If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
• Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
• Remove from the heat and let cool to room temperature.
• The sauce will keep for about a week in the refrigerator.
• Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they're easier to slice), and slice them into individual ribs.
• Arrange on a platter and serve with the sauce on the side.
• Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.

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:

• 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:

• Heat a large skillet with some oil in it, and start to brown the spare ribs.
• Once the ribs are seared and browned, add the rest of the ingredients.
• Mix well and bring to a boil.
• Cover and reduce heat to medium-low.
• Cook for about 20-25 minutes, and it's ready to serve!

Steps:

• Cut ribs into small pieces.
• Heat a medium nonstick pot over medium-high heat. Sear ribs in the hot pot on all sides, about 5 minutes.
• Whisk water, vinegar, sugar, both soy sauces, and wine together in a small bowl. Pour over ribs and reduce heat to medium-low. Add pineapple rings. Let stew until liquid evaporates and ribs are tender, about 1 hour. Don't let all the sauce dry up completely.
• Serve ribs with pineapple rings.