A classic Chinese favorite that can easily be made at home. Be sure to serve with plenty of napkins!
These Chinese spareribs are marinated in hoisin, honey, soy, sake, and rice vinegar, then baked until tender and delicious with a tangy-sweet glaze.
Chinese spareribs, a type of char siu, are simple to make at home with an easy marinade (that doubles as a glossy glaze) and a short roast in the oven.
Sticky chinese bbq buik spareribs. Char siu stijl.
Cantonese restaurants employ lengthy marinades and specialty ovens to produce these gorgeously lacquered ribs. Could we create a version that could be made in 2 hours with common cookware? Chinese-style barbecued ribs are usually marinated for several hours and then slow-roasted and basted repeatedly to build up a thick crust. For a faster version, we cut the ribs into individual pieces (to speed cooking and create more surface area) and then braised them in a highly seasoned liquid, which helped the flavor penetrate thoroughly and quickly. Then we strained, defatted, and reduced the braising liquid to make a full-bodied glaze in which we tossed the ribs before roasting them on a rack in a hot oven to color and crisp their exteriors.
These Chinese spareribs are marinated in hoisin, honey, soy, sake, and rice vinegar, then baked until tender and delicious with a tangy-sweet glaze.
Chinese spareribs, a type of char siu, are simple to make at home with an easy marinade (that doubles as a glossy glaze) and a short roast in the oven.
Finger-licking good Chinese spareribs, with sticky sweet and savory glaze. You won't be able to stop until the very last piece and the plate is clean!
Whether you're looking for a simple snack or want something to serve a crowd, you can't go wrong with these takeout favorites! Try these make-at-home versions of popular Chinese appetizers, including wontons, egg rolls, Chinese chicken wings, crab rangoons, Chinese spareribs and more. Also includes homemade versions of popular sauces.
While growing up, it wouldn’t be a complete Chinese take-out meal in the Eisner household if there wasn’t a red, foil-lined bag filled with huge, juicy spare ribs in a sweet, savory and smokey sauce. This Cantonese version of barbecue ribs is known as char siu-style (or Chinese-style spareribs). This completely sensational and simple recipe will have you making my version of this sauce with accessible ingredients but you can save more time and buy it pre-made (see Jeff’s Tips) - which will also make the recipe only 3 ingredients!
These salt and pepper spareribs are always a crowd-pleaser and a very popular dish in Chinese cuisine.
We love smoky, tender barbecued ribs. And we love glazed, intensely flavored Chinese ribs. Could we marry the two? We set out to make tender ribs that were seasoned to the bone, kissed with smoke, and covered with a garlicky, gingery glaze that we’d be happy to lick off our fingers. Before we even started making our recipe for Chinese-Style Barbecued Spareribs we had to remove the tough membrane on the underside of our ribs. While leaving it on would not affect the cooking process, it’s unpleasant to eat and isn’t difficult to remove. Instead of cooking the ribs on the grill the entire time, we found that cooking them in the sauce in the oven and then finishing them on the grill allowed for deeply seasoned ribs and eliminated the need to marinate them. Once we thought we had the flavors for our recipe nailed down, we realized the smoke from wood chips was overpowering the flavors in the glaze. So we substituted the wood chips with Earl Grey tea bags soaked in water, wrapped in foil, and placed on the hot coals for a mellow, smoky flavor that complemented the ginger and hoisin sauce. We tested a number of glazes and found that red currant jelly created a potent, sticky glaze. It was important to reapply the glaze when flipping the ribs every 30 minutes on the grill to ensure beautifully shellacked ribs.
Corn and spareribs casserole stewed pork ribs with corn recipe
Most people count this staple among their favorite Chinese pork recipes, but haven't tried to re-create it at home. Why not give it a try? You'll see that it's easier than you thought to make Chinese Spareribs.
Ingredients: 2-4 lbs pork spareribs 2 tablespoon soy sauce 2 tablespoons flour 3 tablespoons salad oil 2-4 cloves garlic, crushed, peeled, minced. 2 bay leaves 1 small piece ginger root, crushed 2/3 cup vinegar 1 1/2 cups water 1 cup light brown sugar salt to taste fresh cracked black pepper to taste Procedure: Cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix gently. In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain off fat. Add remaining ingredients and simmer 45 minutes. Cook on low heat until tender. Thicken with 1Tbsp cornstarch/water slurry. Add thinly sliced turnip and carrots(optional). You may add 1 can pineapple chunks and the pineapple juice in the last 5-10 mins of cooking. Makes 6-8 servings Get your rice ready!!
These Chinese spareribs are marinated in hoisin, honey, soy, sake, and rice vinegar, then baked until tender and delicious with a tangy-sweet glaze.
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These crisp, delectable spareribs use Chinese black vinegar to give them a sweet, tangy, sticky glaze. Get the recipe here.
Make and share this Sticky Hoisin Spareribs recipe from Food.com.
These rich and juicy pork ribs are falling-off-the-bone tender after slowly braising in a mixture of soy sauce, star anise, cinnamon and rock sugar. The dish originated in the town of Wuxi (pronounced woo-shee) located outside Shanghai. It’s a popular dish in Shanghai-style restaurants but quite easy to make at home with just a bit more than an hour of braising time needed for irresistible results. The ribs with their thick, sweet-salty sauce pair well with a bowl of rice and a vegetable side. Wuxi spareribs are traditionally sweetened with rock sugar, but brown sugar is a good substitute if you can’t find it.
Chinese Steamed Spareribs with Black Bean is a classic dim sum dish that I always order and never realized how easy it is to recreate at home! The spareribs are steamed till tender and are covered by the perfect savory black bean garlic sauce. Chinese Steamed Spareribs with Black Bean is easy to prepare and be a perfect dish to serve this holiday season!
Money-saving chicken thighs are the key to this twist on traditional Chinese pork spareribs. This dish, made with boneless skinless chicken thighs, tastes amazing and comes together fast, so it's the best of the best when it comes to dinner! This is a homemade Chinese takeout recipes with something for everyone.
Sweet and Sour Ribs is one of the most famous and popular Chinese dishes. Every piece of the spare ribs are coated with amber color sauce, which has a perfectly balanced sweet and sour taste. After 1 hour of slow cooking, the meat is so flavorful and fall off the bone tender.
A delicious dish with the most unappetizing name.
