Spareribs With Sesame Seeds 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:

• Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
• Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
• Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.

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:

• In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs, and sauce. Cover and cook on low for 5-6 hours or until meat is tender. , Place ribs on a serving platter; sprinkle with sesame seeds and green onions.

Steps:

• Trim pork of excess fat.
• dry fry sesame seeds til just golden.
• remove and cool.
• Grind in a food processor or morat and pestle.
• Heat oil in pan. Brown ribs over high heat, turning often until dark golden.
• Drain excess oil from pan. Add half sesame seeds with the scallion, ginger, garlic, sugar, rice wine, sake, sesame oil and water.
• Cover and simmer for 45 - 50 mins, stirring occasionly.
• Combine cornflour with a little cold water.
• Add to pan, stirring constantly until mixture boils and thickens.
• Sprinkle with remaining crushed sesame seeds.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet or large roasting pan with aluminum foil.
• Using a mortar and pestle or an electric spice mill, crush the star anise, fennel seeds and Szechuan peppercorns. Stir in the five-spice powder and 2 teaspoons salt. Put the ribs into a bowl and sprinkle over the spice mixture. I like to get my hands in and rub everything in. Place the ribs in one layer on the baking sheet or roasting pan. Put them in the oven and cook for 45 minutes.
• Meanwhile, make the glaze. In a small pot stir together the soy sauce, olive oil, honey, chilies, garlic, lime zest and sesame seeds, if using.
• When the ribs have cooked for 45 minutes, remove them from the oven and brush them with half the glaze. Sprinkle over the scallions and season well with salt and pepper. Return the ribs to the oven for 15 minutes. Bring the remaining glaze to a boil and remove it from the heat.
• To serve, cut the ribs and pile them onto a big platter. Serve with the remaining glaze as a dipping sauce. I like to serve this with a large green salad and put everything in the middle of the table so everyone can help themselves.

Steps:

• Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1/2 cup of water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, toast the sesame seeds by putting them in a small skillet over medium heat, shaking the pan occasionally until they brown slightly and begin to pop.
• Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy sauce, half the sesame oil, and another 1/4 cup of water; turn the heat to medium-high, and cook, turning occasionally, until the liquid is thick and dark. If the ribs are tender at this point, they're ready. If not, add another 1/4 cup of water and repeat the process.
• Add salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.

Steps:

• In large bowl, mix scallions, sesame seeds, salt, fish sauce, honey, flour and sugar. Marinate in mixture overnight -- or for 24 hours, it makes a difference! You can marinate for 15 minutes, but I noticed the flavors are amazing when marinated for longer.
• Preheat oven at 350°F
• Bake spareribs for 20 minutes, turning occasionally. Turn oven to broil and broil ribs for 5 minutes, turning frequently. Serve with sweet and sour sauce. The fish sauce will smell kinda strong and weird while cooking -- don't worry it doesn't taste that way.
• Sweet and sour sauce:.
• In bowl, mix garlic, sugar, citrus juice, water and fish sauce until the sugar is dissolved. Stir in chili pepper.

Steps:

• Preheat the oven to 300 degrees F.
• Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
• To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
• In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt 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:

• Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, sake, gochugaru, and pepper in a food processor or blender until garlic and apple are finely chopped.
• Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.
• Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.

Steps:

• Wash rice in several changes of water and drain. Transfer to a bowl and add enough wataer to cover generously. Leave to soak 30 minutes, then drain.
• Heat oil over medium heat in a medium sized saucepan with a heavy base. When oil is hot add sesame seeds and stire until golden brown.
• Add rice, turmeric and salt. Turn heat down to medium. Stir gently to saute 1 minute. Add 600 ml water and bring to a boil.
• Cover rice with a tight lid and turn heat down as low as possible. Leave to cook, undisturbed, 25 minutes. Remove lid and transfer rice to a warmed serving dish.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place previously cut ribs in a shallow foil-lined pan, meaty side down.
• Combine soy sauce, honey, sherry, garlic, and ginger in a small bowl.
• Brush ribs with sauce, reserving left over sauce.
• Cover pan tightly with foil and bake at 350 degrees Fahrenheit for one hour.
• Turn ribs over and pour remaining sauce over ribs, brushing thoroughly.
• Bake, uncovered, an additional 30 minutes, brushing sauce from pan over ribs occasionally.
• Remove from oven.
• Sprinkle with chopped green onion and sesame seeds.
• Serve.

Steps:

• Preheat oven to 180°C.
• Mix the soy sauce, sesame oil, honey and oil.
• Brush both sides of the ribs well with the marinade, then place in the baking dish.
• Bake in the oven for 60 minutes.
• Baste occasionally during cooking with soy sauce and honey mixture.
• Serve with fresh lettuce, tomato and avocado salad.

Steps:

• Whisk together potato starch mixture and salt in a large bowl, then add ribs and toss to coat. Heat 6 cups peanut oil in a wok or 5-quart heavy saucepan over moderately high heat until it registers 280°F on thermometer. Transfer ribs to wok with a slotted spoon and fry until just beginning to color but not yet pale golden, about 5 minutes. Transfer to paper towels to drain.
• Heat same oil to 380°F and fry ribs again, until dark brown and crisp, about 5 minutes more, then transfer to clean paper towels to drain. Transfer hot oil to a large saucepan to cool before discarding.
• Add remaining 2 tablespoons peanut oil, red pepper flakes, and chile bean sauce to cold, cleaned wok, then stir-fry over high heat until fragrant, 2 to 2 1/2 minutes. Add ribs, whole chiles, wine, sesame seeds, and sugar, and continue stir-frying until chiles are fragrant, about 1 minute. Transfer ribs to a bowl and toss with sesame and chile oils.
• *We prefer Eden brand sesame oil (available at natural foods stores), which is nutty and well balanced, as well as China Bowl, a supermarket brand, which is a little milder.