Best Chinese Ribs Recipes

TAKEOUT-STYLE CHINESE SPARE RIBS

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.

CHINESE-STYLE BARBECUED RIBS

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

CHINESE PORK RIBS

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.

CHINESE PORK RIBS (CROCK POT)

Steps:

• For added flavor and richer color, If time permits, brown ribs in a medium-hot pan in about 1 1/2 tablespoons oil before crocking!
• In a small bowl, combine the soy sauce, marmalade, red pepper flakes, ketchup garlic, and minced ginger. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce.
• Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired, and serve over rice.
• Serves 4.

CHINESE FIVE SPICE SPARE RIBS

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

CHINESE COUNTRY-STYLE PORK RIBS

Steps:

• Cut ribs into serving-size pieces; place in a 3-qt. microwave-safe dish with water, liquid smoke if desired and onion powder. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally. , Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce. Freeze option: Place cooled ribs in a resealable freezer bag and freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a baking pan; cover and bake at 325° for 35-40 minutes or until heated through.

DRY GARLIC RIBS-CANADIAN CHINESE STYLE

Steps:

• Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces.
• Place the ribs into a shallow baking pan in a somewhat single fashion.
• Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
• Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
• Pour the sauce over the ribs in the shallow pan.
• Cover with aluminum foil and bake at 350* for about an hour.
• Remove the foil and stir the meat.
• Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
• We love this served over rice, but can be used just as is on the plate!

CHINESE-HAWAIIAN "BARBECUED" RIBS

Steps:

• Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
• Preheat oven to 325°F.
• Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
• Let racks stand 5 minutes, then cut into individual ribs.

CHINESE PORK RIBS

Steps:

• In a small bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce. , Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired.

CHINESE-STYLE BBQ PORK RIBS

Steps:

• Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
• Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
• Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
• Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
• Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

CHINESE BRAISED SPARE RIBS

Steps:

• Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
• Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS

Steps:

• Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
• If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

CHINESE BARBECUED RIBS

Steps:

• In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.

CHINESE PORK RIBS

Steps:

• Combine soy sauce, marmalade, ketchup, rice wine, sesame oil, and garlic in a bowl. Pour half the sauce into a slow cooker; top with ribs. Drizzle with remaining sauce.
• Cover and cook on Low until pork is tender, about 3 hours. Thicken cooking juices in a small skillet over medium heat, if desired.

CHINESE SWEET AND SOUR SPARE RIBS

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.

CHINESE BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
• Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
• Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
• Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

SUPER EASY CHINESE SWEET N' SOUR RIBS

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!

CHINESE-STYLE BARBECUE RIBS

Steps:

• 1. Combine soy sauce, 2 Tbsp. hoisin sauce and garlic; pour over ribs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 1 hour, turning bag over once.
• 2. Place ribs, meaty-side down, in foil-lined pan. Cover; bake at 350°F. 50 minutes. Drain off excess fat. Mix remaining 1/4 cup hoisin sauce and honey; brush ribs with 1/2 of mixture. Bake, uncovered, 10 minutes. Turn ribs over and brush with remaining sauce mixture. Bake 10 minutes longer.

CROCK POT CHINESE RIBS

Steps:

• In a bowl combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic; pour into the slow-cooker.
• Set oven heat to broil and set the rack 6 inches from heat source.
• Season ribs with salt and pepper.
• Place the ribs on a baking pan, then broil, turning once until browned (this should take about 10-12 minutes).
• Transfer the ribs to the slow-cooker/crock pot; turn to coat with the sauce.
• Cover the slow-cooker and cook on LOW heat for about 5-6 hours or until ribs are tender.
• Transfer the ribs to a platter to keep warm.
• Skim any fat from the top of the sauce.
• Transfer the sauce to a saucepan and bring to a simmer over medium heat, cook until reduced to about 1 cup.
• In a small cup whisk 1 tablespoon water with 1 teaspoon cornstarch; add to the simmering sauce; simmer until thickened.
• Pour the sauce over the ribs and serve.
• Serve with cooked rice.

CHINESE FIVE SPICE SHORT RIBS - CROCK POT

Steps:

• Slice the onion and put it into a slow cooker.
• Season the short ribs with garlic salt and pepper.
• Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
• In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.