Sweet N Sassy Chinese Ribs Recipes

Steps:

• 1. adjust oven rack 6 inches from broiler. Preheat broiler to high
• 2. Line baking sheet with foil. Cut rack into indivdual ribs and lay meaty side down close together but not touching
• 3. In small bowl combine remaining ingredients, Spoon 1/3 sauce over ribs
• 4. Broil 10 min. Turn ribs meaty side up and spoon 1/3 sauce over ribs.
• 5. Broil 6 min. then spoon over the remaining sauce over ribs. Broil for an additional 4 min or till ribs are crispy and done
• 6. Enjoy

Steps:

• Marinade:.
• Whisk together all marinade ingredients.
• Place ribs in a shallow roasting pan in a single layer.
• Pour the marinade over the ribs.
• Turn ribs to coat evenly.
• Cover with plastic wrap and refrigerate for 4 to 6 hours, turning ribs occasionally.
• Preheat gas grill.
• Remove from refrigerator and allow ribs to stand at room temperature for 45 to 60 minutes.
• Drain the marinade into a small saucepan and bring to a boil.
• Boil for a full minute then set aside.
• Place ribs on preheated gas grill rib side down & grill over indirect medium heat.
• Grill until meat has pulled back from the ends of the bones approximately 2 hours.
• During the last 20 minutes of grilling time, baste generously with the reserved marinade.
• Remove ribs from grill and let rest 5 to 10 minutes before serving.

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Steps:

• 1. Adjust oven rack to 6 inches from broiler. Preheat broiler to high
• 2. line large shallow bakingpan with heavy_duty aluminum foil. cut racksinto individual ribs and arrange ribs meaty side down,close together but not touching.
• 3. in small bowl;combine remaining ingredients;stir well.Spoo 1/3 sauce over ribs
• 4. Broil 10mins.Turn ribs meatyside up and spoon on additional 1/3 sauce
• 5. Broil ribs 6 mins;then spoon on remaining 1/3 sauce; broil an additional 4 min or until ribs are crispy and done.

Steps:

• Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
• Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
• Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Place the ribs in a single layer in a large roasting pan. Pour the marinade over the ribs. Turn the ribs to coat them evenly. Cover with plastic wrap and refrigerate for 4 to 6 hours, turning the ribs occasionally.Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Drain the ribs and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.Grill the ribs, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste generously with the marinade. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Boil about 1 L of water in a pot, or enough to cover the ribs.
• Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).
• Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too.
• Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).
• Bring to a boil for about 10 minutes then reduce to a simmer.
• Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.
• Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.
• Serve with steamed rice and stir fried veggies for a great Chinese meal!