Best 4 Beijing Style Ribs Recipes

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.

BEIJING STYLE RIBS

Steps:

• Cut ribs into single rib portions. Place ribs in a foil-lined large shallow baking pan. Bake, uncovered, in a 425-degree oven for 30 minutes, turning once halfway through baking.
• Meanwhile, in a large bowl, combine ketchup, brown sugar, Worcestershire sauce and five-spice powder. Drain fat from ribs. Place ribs in bowl with ketchup mixture. Toss to coat ribs thoroughly. Return to baking pan. (If desired, ch ill up to 24 hours.).
• To continue cooking, reduce oven temperature to 350 degrees. Bake 15 to 25 minutes longer or until tender.
• Alternative Five-spice Powder: Combine 1/2 t. ground cinnamon, 1/4 t. ground ginger, 1/4 t. ground cloves, 1/4 t. ground anise, and 1/4 t. ground fennel.

CHINESE SPARERIBS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place previously cut ribs in a shallow foil-lined pan, meaty side down.
• Combine soy sauce, honey, sherry, garlic, and ginger in a small bowl.
• Brush ribs with sauce, reserving left over sauce.
• Cover pan tightly with foil and bake at 350 degrees Fahrenheit for one hour.
• Turn ribs over and pour remaining sauce over ribs, brushing thoroughly.
• Bake, uncovered, an additional 30 minutes, brushing sauce from pan over ribs occasionally.
• Remove from oven.
• Sprinkle with chopped green onion and sesame seeds.
• Serve.

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.