PORK SPARE RIBS, CHINESE RECIPES

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CHINESE FIVE-SPICE SPARE RIBS RECIPE - BBC FOOD



Chinese five-spice spare ribs recipe - BBC Food image

Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce.

Provided by Ken Hom

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

750g/1½lb pork spareribs
600ml/1 pint groundnut (peanut) oil
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sesame oil
1 tbsp cornflour
2 tbsp finely chopped garlic
2 tsp five-spice powder
3 tbsp finely chopped spring onions
3 tbsp Chinese rock sugar or granulated sugar
3 tbsp Shaoxing rice wine or dry sherry
150ml/5fl oz chicken stock
1½ tbsp light soy sauce
2 tbsp dried grated orange peel
85ml/3fl oz Chinese black rice vinegar or cider vinegar

Steps:

  • Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
  • Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
  • Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
  • Put the sauce ingredients into a clean wok or frying pan.
  • Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
  • If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.

BRAISED COUNTRY-STYLE PORK RIBS RECIPE | MELISSA D'ARABIAN …



Braised Country-Style Pork Ribs Recipe | Melissa d'Arabian … image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 2 hours 50 minutes

Prep Time 50 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 24

3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock
Creamy Polenta, recipe follows
2 tablespoons chopped fresh parsley, for garnish
 
Vegetable cooking spray
1 1/3 cups half-and-half
1 cup milk
2 tablespoons butter
1/3 cup coarse polenta, or corn grits
Kosher salt
1/2 cup grated Parmesan 
Freshly ground black pepper
 

Steps:

  • Preheat the oven to 350 degrees F.
  •  
  • Pat the ribs dry and sprinkle with salt and pepper. Heat 2
  • tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
  • on all sides, working in batches if needed. Remove the ribs and set aside. Add
  • the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
  • Add the carrots, celery, onions and some salt and pepper and cook until soft,
  • about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
  • the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
  • Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
  • leaves.
  •  
  • Add the ribs back to the pan and add enough stock to reach
  • halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
  • the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
  • half hour, uncover to allow the liquid to reduce and the pork to brown.
  •  
  • Serve the ribs with Creamy Polenta, spooning the sauce on
  • top, and garnishing with parsley.
  •  
  • Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
  •  
  • In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. 
  •  
  • Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

PORK COUNTRY-STYLE RIB RECIPES | ALLRECIPES
Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a …
From allrecipes.com
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HOW TO REMOVE THE MEMBRANE FROM PORK RIBS
Sep 16, 2019 · For the best results when preparing pork ribs, take a few seconds to remove the tough membrane. Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture. The membrane (called the peritoneum) is a piece of tissue that is attached to the underside of pork ribs.
From thespruceeats.com
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PORK COUNTRY-STYLE RIB RECIPES | ALLRECIPES
Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a …
From allrecipes.com
See details


HOW TO REMOVE THE MEMBRANE FROM PORK RIBS
Sep 16, 2019 · For the best results when preparing pork ribs, take a few seconds to remove the tough membrane. Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture. The membrane (called the peritoneum) is a piece of tissue that is attached to the underside of pork ribs.
From thespruceeats.com
See details


EASY SWEET-SOUR SPARE RIBS - HAWAIIAN ELECTRIC
Jul 01, 2002 · I have tried many Sweet & sour spare ribs recipes, and this one is a keeper! I definitely agree Dark brown sugar produced more appetizing color of the ribs & the sauce. I added sliced …
From hawaiianelectric.com
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BELLY PORK STRIPS IN BARBECUE SAUCE | RECIPES | DELIA ONLINE
Feb 14, 2022 · Delia's Belly Pork Strips in Barbecue Sauce recipe. These are a bit like spare ribs but without the bones - lovely and meaty and juicy. I like to serve them with brown rice
From deliaonline.com
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10 BEST LEFTOVER PORK RIB MEAT RECIPES - YUMMLY
Mar 26, 2022 · pork loin, ground black pepper, pork ribs, fish sauce, coriander leaves and 3 more Barbecue Pork Spare Ribs with Sriracha Chile Sauce and Hoisin Sauce shobelyndayrit1133 pork ribs, …
From yummly.com
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EASY SWEET-SOUR SPARE RIBS - HAWAIIAN ELECTRIC
Jul 01, 2002 · I have tried many Sweet & sour spare ribs recipes, and this one is a keeper! I definitely agree Dark brown sugar produced more appetizing color of the ribs & the sauce. I added sliced …
From hawaiianelectric.com
See details


BELLY PORK STRIPS IN BARBECUE SAUCE | RECIPES | DELIA ONLINE
Feb 14, 2022 · Delia's Belly Pork Strips in Barbecue Sauce recipe. These are a bit like spare ribs but without the bones - lovely and meaty and juicy. I like to serve them with brown rice
From deliaonline.com
See details


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