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Chinese style spareribs

post #1 of 6
1/11/09 at 4:15pm
Thread Starter 
I was wondering if anybody has a recipe for Chinese style spareribs that they've tried and wouldn't mind sharing.


Willie
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post #2 of 6
1/11/09 at 4:42pm
Which kind? The Chinese do spare ribs in many different ways.

Do you want the short stubby sections that are battered and fried?

Or short stubby braised.

Or individual ribs with the sticky red glaze? I suspect this latter one so see below.

The easiest, and very tasty method is to get some Lee Kum Kee Char Siu sauce. But their Barbecue Sauce or Spare Rib Sauce will do about the same as well. Break down into individual ribs. Brush on the sauce thinly. Let marinate a couple of hours. Oven to 350. Put a large rimmed baking sheet or roasting pan on the lowest rack. Put in 1/2 inch or so of water in that pan. On the middle rack, lay the ribs directly on the rack so they will drip into the water pan below. Roast until done and the glaze is set. I don't remember the time off hand, 45 minutes? Probably less.

The rack will be a bit sticky to clean but it's the best way.

You can make a somewhat better sauce from scratch but you need hoisin sauce, bean paste and some other specialty ingredients

Phil
more than taste fine
me eat it all the time
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post #3 of 6
1/11/09 at 7:41pm
Thread Starter 
Phil - Thanks, you guessed correctly. I'd prefer to make the sauce myself so if you know a recipe for that I'd appreciate it. I've already have the hoisin sauce and an oriental food store not far away.


Willie
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post #4 of 6
1/11/09 at 8:19pm
2 tablespoons chicken stock (water will do if you must)
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 tablespoon bean paste--hot bean paste is a fun twist
1 tablespoon ShaoHsing wine
1 1/2 tablespoons honey
1/2 teaspoon salt (I skip this)
1 large clove garlic, minced
a few drops red food coloring

Mix this all up, will cover about 2 pounds of meat. And yes, its' about 45 minutes in the oven with a bump up to 400 at the end to set the glaze.

dark soy sauce is different from the standard soy sauce. It is darker and sweeter. Lots more color when mixed with other foods.

There are tons of variations on this. You'll see sesame oil, ginger, brown sugar instead of honey, some 5-spice powder occasionally. Lots of options. Don't be afraid to try different things to get a custom result you like.

But if you've got a local Asian grocer, the LKK sauces are worth having on hand for quick access to some good food.

These are also good grilled, but it's hard not to burn the glaze. Indirect in a smoker is excellent and less likely to char.

Your asian grocer likely will have a powdered mix for this as well. That might be fun to try as a rub for grilled ribs that would be less likely to burn? I've never used it so I'm not absolutely sure it would work that way.
more than taste fine
me eat it all the time
Reply
post #5 of 6
1/12/09 at 6:47am
Thread Starter 
Again thank you Phil, I'll give it a try and let you know how everything comes out. I have some five spice that I plan on using a little of for a rub. I'll grab some of the LLK sauces to have on hand for future dishes.

Willie
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post #6 of 6
1/23/09 at 9:43am
If you're looking for the type served at american chinese take-out places....in NJ we have this spectacular neon fushia-contains-many-ingredientsicantpronounceandmay-be-nuclear sauce called "Ah-So" sauce.




it is, pretty much heaven in a bottle. I believe you can only get it in NJ or Mass though...

Ah So sauce...Am I the only one - Home Cooking - Chowhound
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