FIVE SPICE SPARERIBS WITH HOISIN-HONEY GLAZE
Make and share this Five Spice Spareribs With Hoisin-honey Glaze recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Season ribs generously with salt and pepper, roast on rimmed baking sheet until tender, about 1-hour.
- Meanwhile, combine and simmer the next 7 ingredients in a small saucepan until reduced to 2 cups, about 20 minutes.
- Brush sauce onto ribs and roast until well glazed, about 20 minutes.
- Cut into individual ribs and serve with remaining sauce.
Nutrition Facts : Calories 2232.4, Fat 161.8, SaturatedFat 61, Cholesterol 531.7, Sodium 3164.1, Carbohydrate 57.5, Fiber 1.6, Sugar 45.1, Protein 121
HONEY HOISIN GLAZED WINGS
Steps:
- Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.
HOISIN-SPICE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
ROASTED HONEY-GLAZED SPARERIBS
Mmmm! From Gourmet magazine. Be sure to line your roasting pan with foil to help in the clean up. These need to marinate for 24 hours, so plan ahead.
Provided by lazyme
Categories < 4 Hours
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make marinade:.
- With flat side of a large knife smash garlic.
- In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
- Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
- Cool marinade to room temperature.
- Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
- Divide marinade between bags and seal bags, pressing out excess air.
- Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
- Preheat oven to 350°F.
- Open bags and, holding ribs in bags, pour marinade into a saucepan.
- Discard garlic.
- Simmer marinade until reduced to about 1 cup.
- Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
- Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
- With tongs turn ribs over so they will brown evenly.
- Roast ribs 30 minutes more and with tongs turn them over.
- Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
- Roast ribs 30 minutes and with tongs turn them over.
- Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
- Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
- Transfer ribs to a cutting board and cut apart between bones.
- Serve ribs with reserved sauce.
Nutrition Facts : Calories 286.7, Sodium 1413.5, Carbohydrate 75.9, Fiber 0.2, Sugar 73.8, Protein 0.3
SMOKED BABY BACK RIBS WITH HOISIN-HONEY GLAZE
Categories Marinate Fourth of July Dinner Pork Rib Summer Honey Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 9 ingredients in large roasting pan to blend. Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade.
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue. Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
- Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes.
- Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
- If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to baking sheet; let stand 10 minutes. Cut meat between bones to separate ribs and serve.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
FIVE-SPICE SPARERIBS WITH HOISIN-HONEY GLAZE
Steps:
- Preheat oven to 350. Season ribs generously with salt and pepper; roast on rimmed baking sheet until tender, about 1 hour. Meanwhile, combine soy sauce, hoisin sauce, honey, wine, ginger, cloves, and Chinese five-spice powder and simmer in small saucepan until reduced to 2 cups, about 20 minutes. Brush sauce onto ribs and roast until well glazed, about 20 minutes. Cut into individual ribs; sprinkle with onions. Serve with remaining sauce.
More about "hoisin and honey glaze for spare ribs or wings recipes"
HONEY HOISIN GLAZED WINGS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HONEY AND BOURBON GLAZED RIBS - HONEST COOKING
From honestcooking.com
HONEY-HOISIN CHICKEN AND RIB GLAZE | CANADIAN LIVING
From canadianliving.com
CHINESE SPARE RIBS RECIPE WITH HOISIN SAUCE RECIPE
From thespruceeats.com
4.4/5 (28)Total Time 24 hrs 55 minsCategory Appetizer, Entree, DinnerCalories 2466 per serving
HONEY-GLAZED SPARERIBS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
WHISKEY AND HONEY GLAZED RIBS - URBAN COOKERY
From urbancookery.com
HONEY HOISIN GLAZED WINGS RECIPE - FOOD NEWS
From foodnewsnews.com
HOISIN HONEY-GARLIC WINGS | DERRICK RICHES
From derrickriches.com
SUNDAY’S WITH MOM: HOISIN-GLAZED SPARE RIBS
From tablefortwoblog.com
STICKY HOISIN OVEN BAKED RIBS - SPOON FORK BACON
From spoonforkbacon.com
TRADING UNION IGA - COUNTRY STYLE RIBS WITH HOISIN GLAZE
From tradingunion.iga.com
HONEY GLAZED RIBS (蜜汁排骨) - THE WOKS OF LIFE
From thewoksoflife.com
KICK OFF BBQ SEASON WITH MY HONEY HOISIN SPARE RIBS RECIPE
From focussnapeat.com
HOISIN GLAZE ON TASTY BAKED CHICKEN WINGS - MAMA LOVES FOOD
From mamalovesfood.com
GRILLED HOISIN-GLAZED CHICKEN WINGS RECIPE - SERIOUS EATS
From seriouseats.com
CHINESE SPARE RIBS RECIPE WITH HOISIN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HOISIN PORK SPARE RIBS RECIPE - FOOD NEWS
From foodnewsnews.cc
GLAZED SPARERIBS - THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
BAKED HONEY GLAZED PORK RIBS - JO COOKS
From jocooks.com
FIVE SPICE HOISIN RIBS RECIPE - FOOD NEWS
From foodnewsnews.cc
FIVE SPICE SPARERIBS WITH HOISIN HONEY GLAZE BEST RECIPES
From findrecipes.info
BOURBON HONEY RIBS - A GLAZED BBQ RECIPE BY NERDS WITH KNIVES
From nerdswithknives.com
HOISIN GLAZED SPARE RIBS – ALBUKIRKY.COM | BBQ RECIPES, SPARE RIBS ...
From pinterest.com
HOISIN AND HONEY GLAZE FOR SPARE RIBS OR WINGS
From wikifoodhub.com
HOISIN GLAZED RIBS RECIPES - TUTDEMY.COM
From tutdemy.com
CHINESE BBQ RIBS - FIVE SPICE PORK SPARE RIBS WITH HOISIN HONEY …
HOISIN GLAZED SPARE RIBS - ALBUKIRKY.COM
From albukirky.com
HOISIN-GLAZED RIBS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CHINESE BBQ RIBS – FIVE SPICE SPARE RIBS WITH HOISIN HONEY GLAZE
From bbqteacher.com
HOISIN AND HONEY GLAZED BABY BACK RIBS - COOKEATSHARE
From cookeatshare.com
BAKED HOISIN SAUCE CHICKEN WINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED SPARERIBS WITH HOISIN HONEY GLAZE - RECIPE | COOKS.COM
From cooks.com
HARPS FOODS - RECIPE: COUNTRY STYLE RIBS WITH HOISIN GLAZE
From harpsfood.com
RIB GLAZE RECIPE HONEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love