Chinesestylecrockpotspareribs Recipes

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:

• 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:

• 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:

• Combine the soy sauce, marmalade, ketchup, and garlic; brush on both sides of the ribs.
• Place in a slow cooker. Pour remaining sauce all over. Cover and cook on low for 8 to 10 hours.

Steps:

• Combine soy sauce, marmalade, ketchup, and garlic.
• Brush on both sides of the ribs.
• Place in a crock- pot.
• Pour remaining sauce over all.
• Cover and cook on low for 8 to 10 hours.

Steps:

• Combine soy sauce, marmalade, ketchup, and garlic.
• Brush on both sides of ribs.
• Place in crock pot.
• Pour remaining sauce over all.
• Cover and cook on low for 8-10 hours.
• Note: After receiving a review that the flavor may be too intense, may I make this suggestion: for a milder flavor, reduce the amount of soy sauce, and add another liquid of your choice...like orange juice, water, etc.