Best 8 Chinese Five Spice Spare Ribs Recipes

CHINESE FIVE-SPICE SPARE RIBS

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.

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 FIVE SPICE RIBS

Steps:

• Season both sides of the ribs with salt and pepper.
• Sprinkle both sides with five spice powder - generously.
• Wrap ribs in plastic wrap and then in aluminum foil.
• Refrigerate over night.
• Preheat oven to 375 degrees F.
• Bring ribs to room temperature.
• Place on a baking rack (don't unwrap)and bake 1 and 1/2 hours.
• Let cool slightly before unwrapping.
• Serve with Emeril's Sweet Orange BBQ sauce (which I will also post.).

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 5 SPICE SPARE RIBS

Steps:

• In a large bowl, combine hoisin, honey, ketchup, sweet chili sauce, soy sauce, rice vinegar, lemon juice, ginger, garlic, Chinese 5 Spice, brown sugar and cayenne; whisk. Place ribs in a large re-sealable plastic bag and pour the marinade over; massage until ribs are evenly coated. Transfer to the refrigerator overnight.
• Grease a 9 x 13-inch baking dish and place ribs in a single layer; cover the dish with aluminum foil. Transfer to the oven and cook ribs on 350ºF for 1 hour or until tender, brushing with the marinade every 15 minutes.
• Pour marinade in a small saucepan and bring to a boil. Reduce heat to medium-low and keep a gentle simmer.
• After an hour, transfer ribs on a wire rack sits on a baking sheet. Brush the remaining marinade and transfer back to the oven for 20 minutes. Serve immediately with green beans and sprinkle sesame seeds.

CHINESE 5 SPICE SPARE RIBS

Steps:

• 1. In a large bowl, combine hoisin, honey, ketchup, sweet chili sauce, soy sauce, rice vinegar, lemon juice, ginger, garlic, Chinese 5 Spice, brown sugar and cayenne; whisk. Place ribs in a large re-sealable plastic bag and pour the marinade over; massage until ribs are evenly coated. Transfer to the refrigerator overnight.
• 2. Grease a 9 x 13-inch baking dish and place ribs in a single layer; cover the dish with aluminum foil. Transfer to the oven and cook ribs on 350ºF for 1 hour or until tender, brushing with the marinade every 15 minutes.
• 3. Pour marinade in a small saucepan and bring to a boil. Reduce heat to medium-low and keep a gentle simmer.
• 4. After an hour, transfer ribs on a wire rack sits on a baking sheet. Brush the remaining marinade and transfer back to the oven for 20 minutes. Serve immediately with green beans and sprinkle sesame seeds.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=b2eenjFuRAM

CHINESE FIVE-SPICE RIBS

Steps:

• Preheat oven to 300°F.
• Mix rub ingredients together well.
• Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
• Bake meat-side-up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
• While ribs are baking, whisk together sauce ingredients and set aside until ready to eat.
• HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250°F.

CHINESE FIVE-SPICE SPARERIBS

Steps:

• Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections.
• Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter.
• Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes.
• Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.