Best 6 Asian Spareribs Recipes

OVEN BAKED ASIAN SPARERIBS

Steps:

• In a bowl combine brown sugar, soy sauce, ketchup, white wine, pineapple juice, garlic, gingerroot and parsley. Mix well.
• Separate 1/2 cup of marinade for basting later.
• Lay out baby back ribs in single layer in a marinade dish. Pour marinade over top and turn to coat. Cover and refrigerate over night. Turning every couple of hours to marinade both sides.
• Preheat oven at 300°F.
• Line bottom of broiler pan with foil. Lay baking rack on top and spray with cooking spray. Use cooking spray on another large piece of foil. Lay rack of ribs, curved side up, on foil, and wrap up in foil to seal. Repeat with second rack of ribs. Lay foil packets in single layer, on baking rack.
• Bake for 1 1/2 hours. Remove ribs from foil and place directly on baking rack, meat side up. Pour reserve marinade over top of ribs. Bake at 350°F for about 20 minutes, until ribs start to brown nicely.
• Remove from oven.
• Let rack stand at room temp for 5 minutes before cutting into individual ribs.
• Serve.

PAN-ASIAN TERIYAKI SPARERIBS

Steps:

• Position rack in middle of oven and preheat to 375°F. Sprinkle ribs with pepper. Wrap each rib rack tightly with heavy-duty foil. Set packets on large rimmed baking sheet. Bake ribs until just tender, about 1 hour 15 minutes. Cool ribs 30 minutes in foil. Unwrap foil. Pour all juices from ribs into medium bowl. (Can be made 1 day ahead. Cover ribs and pan juices separately and chill.)
• Spoon off and discard fat from surface of pan juices. Stir teriyaki baste and next 4 ingredients into pan juices.
• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill ribs until heated through and well glazed, turning and basting often with teriyaki mixture, about 20 minutes total.

CHICKEN SPARERIBS (ASIAN STYLE?)

Steps:

• Directions:.
• In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
• In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
• Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.

ASIAN SPARERIBS

Steps:

• In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended.
• *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*.
• Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours.
• Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.

ASIAN CHICKEN "SPARERIBS"

Steps:

• 1. In lg skillet, over meg-high heat, heat oil until hot. Add chicken and brown on all sides. In bowl, whisk together 3/4 cup water, soy sauce, brown sugar, ketchup, vinegar, garlic and ginger.
• 2. Stir sauce into skillet. Bring to a boil. Cover, reduce heat to low. Simmer 15 mins, turning chicken over occasionally. In small bowl whisk together remaining water and cornstarch. Stir into chicken and sauce.
• 3. Cook until thickened. Serve over hot rice.

ASIAN SPARERIBS

Steps:

• Combine all ingredients but ribs to make marinade. Place ribs in shallow pan, cover with marinade, and marinate overnight. Preheat oven to 350 degrees. Line shallow pan with aluminum foil. Spread spareribs in single layer in pan with marinade. Roast 45 minutes. Reduce heat to 325, roast 15 minutes more or until ribs shrink.