Yield 4 Number Of Ingredients 6 Steps:
Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake at 350 degrees F. 1 hour. Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.
Time 6h15m Yield 20 to 24 ribs Number Of Ingredients 9 Steps:
Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal. Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling. Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours. Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.
Time 2h45m Yield 2 Number Of Ingredients 11 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.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag. Add spareribs. Marinate overnight, turning several times. Line a shallow pan with aluminum foil. Preheat oven to 350°. Roast spareribs 45 minutes. Turn heat to 325°. Roast 15 minutes longer. When shrinkage occurs, ribs are done.
Time 2h Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw.
Time 40m Number Of Ingredients 6 Steps:
Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice. Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later. Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.
Time 3h15m Number Of Ingredients 16 Steps:
Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib. Blanch for 5 minutes. Remove the pork rib and discard the water. Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic. Add ingredients C. Bring it to a boil. Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours. Turn over the spare rib occasionally. After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid. Remove the spare ribs and place it on a serving plate. Pour the thickened sauce over the spare rib. Garnish with scallion.
Time 1h10m Number Of Ingredients 9 Steps:
In a medium sized bowl combine Hoisin sauce, sesame oil, soy sauce, rice cooking wine, five spice powder, chopped garlic, honey, and ketchup. Stir until the sauce if fully blended. Pour over pork spare ribs and marinate for at least 1 hour. These taste better if you can allow them to marinate a little longer. Place ribs on a wire rack on a foil lined baking sheet. Try to place the ribs fat side up. Discard any leftover marinade. Bake at 375 for about 40 to 50 minutes.
Time 1h45m Yield 24 ribs, 6 serving(s) Number Of Ingredients 8 Steps:
cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F. Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more. turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes. Serve and enjoy!
Time 2h20m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Note: Yields 1/2 cup spice rub and about 2/3 cup sauce. Make the spice rub: In a small bowl, stir together all the ingredients. Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack. Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet. Lightly season the ribs with salt and put them in the oven. After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.) The ribs will sizzle gently as they cook, and they’ll become tender after about 2 - 3 hours in the oven. To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance. If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan. Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature. The sauce will keep for about a week in the refrigerator. Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they’re easier to slice), and slice them into individual ribs. Arrange on a platter and serve with the sauce on the side. Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side), and garnish with the sliced scallions.
