Indulge in the tantalizing flavors of Chinese spareribs, a culinary masterpiece that harmonizes sweet, savory, and tangy notes. These succulent ribs are braised or roasted to perfection, then generously coated in a delectable teriyaki glaze, resulting in a lip-smacking experience. The glaze, a symphony of soy sauce, brown sugar, rice vinegar, and aromatic ginger, caramelizes beautifully, creating a glossy and irresistible finish. This article presents a collection of meticulously curated Chinese spareribs recipes, each offering a unique twist on this classic dish. From the classic stovetop method to the convenience of a slow cooker or air fryer, these recipes cater to diverse cooking preferences and time constraints. Dive into the culinary journey and discover the perfect recipe to tantalize your taste buds and impress your dinner guests.
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CHINESE SPARERIBS WITH TERIYAKI GLAZE
Provided by Tyler Florence
Categories appetizer
Time 2h28m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
- Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
- When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
- Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
TERIYAKI-GLAZED PORK SPARE RIBS
Provided by Tyler Florence
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
- To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
- In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.
CHINESE SPARERIBS #5 WITH TERIYAKI GLAZE
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 8 to 10 servings (1 1/2 cups glaze)
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
- To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
- In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
Tips:
- To make the best Chinese spare ribs, choose high-quality pork ribs. Look for ribs that are meaty, with good marbling and a pinkish-red color.
- Before cooking, remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will also help the sauce to penetrate the meat.
- To make the teriyaki glaze, use a good quality soy sauce, mirin, sake, and brown sugar. You can also add other ingredients to the glaze, such as garlic, ginger, or pineapple juice.
- When cooking the ribs, be sure to cook them until they are tender but not overcooked. The ribs should be cooked until the meat is easily pulled away from the bone.
- If you are using a grill to cook the ribs, be sure to preheat the grill to a medium-high heat. You can also cook the ribs in the oven at 350 degrees Fahrenheit.
- Serve the ribs with your favorite sides, such as rice, noodles, or vegetables.
Conclusion:
Chinese spare ribs with teriyaki glaze are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the teriyaki glaze adds a sweet and savory flavor that is sure to please everyone. Whether you are grilling or baking the ribs, this recipe is sure to be a hit.
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