Search
by Ingredient

Authentic Chinese Barbecued Spareribs

StarStarStarStarHalf star

Your rating

Recipe

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

 

Yield

4 servings

Prep

15 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 ½ pounds pork ribs
Camera
2 teaspoons salt
Camera
12 teaspoons black pepper
freshly ground
Camera
Tangy barbecue sauce
1 ½ tablespoons peanut oil
Camera
2 tablespoons shallots
finely chopped
Camera
2 tablespoons scallions, spring or green onions
finely chopped
Camera
1 tablespoon garlic
finely chopped
Camera
1 tablespoon ginger
fresh, finely chopped
Camera
2 tablespoons cilantro
finely chopped
Camera
3 tablespoons hot chili peppers
fresh, finely chopped
Camera
2 tablespoons rice wine
or dry sherry
Camera
3 tablespoons hoisin sauce
Camera
2 tablespoons sugar
Camera
2 teaspoons sesame oil
Camera
1 tablespoon orange zest
Camera
2 tablespoons chili bean sauce
or 2 teaspoons satay paste
*
2 teaspoons tomato paste
Camera
1 teaspoon rice vinegar
or cider vinegar
Camera
½ cup orange juice
Camera
1 ½ tablespoons soy sauce, light
Camera
1 ½ tablespoons soy sauce, dark
Camera
1 teaspoon salt
Camera
1 teaspoon black pepper
freshly ground
Camera

Ingredients

Amount Measure Ingredient Features
1.6 kg pork ribs
Camera
1E+1 ml salt
Camera
6E+1 ml black pepper
freshly ground
Camera
Tangy barbecue sauce
23 ml peanut oil
Camera
3E+1 ml shallots
finely chopped
Camera
3E+1 ml scallions, spring or green onions
finely chopped
Camera
15 ml garlic
finely chopped
Camera
15 ml ginger
fresh, finely chopped
Camera
3E+1 ml cilantro
finely chopped
Camera
45 ml hot chili peppers
fresh, finely chopped
Camera
3E+1 ml rice wine
or dry sherry
Camera
45 ml hoisin sauce
Camera
3E+1 ml sugar
Camera
1E+1 ml sesame oil
Camera
15 ml orange zest
Camera
3E+1 ml chili bean sauce
or 2 teaspoons satay paste
*
1E+1 ml tomato paste
Camera
5 ml rice vinegar
or cider vinegar
Camera
118 ml orange juice
Camera
23 ml soy sauce, light
Camera
23 ml soy sauce, dark
Camera
5 ml salt
Camera
5 ml black pepper
freshly ground
Camera

Directions

Preheat the oven to 250℉ (120℃) F.

Season the pork ribs evenly with salt and black pepper. Place the ribs in a baking dish and cook for 2 hours to render the fat and tenderize the meat.

Remove the ribs from the dish, drain any accumulated fat, and set aside.

Heat the oil in a wok or large frying pan over medium-high heat.

Quickly add the shallots, scallions, ginger, and garlic.

Stir-fry for 20 seconds and add the rest of the sauce ingredients.

Reduce the heat and simmer the sauce gently for 15 minutes.

Allow the sauce to cool.

(These steps can be done hours ahead or even the night before.)

When you are ready to cook the ribs, smear them with the barbecue sauce.

Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.

Cook the ribs for 5 to 10 minutes on each side, depending on thickness.

Serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 505g (17.8 oz)
Amount per Serving
Calories 163669% from fat
 % Daily Value *
Total Fat 125g 193%
Saturated Fat 45g 225%
Trans Fat 0g
Cholesterol 469mg 156%
Sodium 3017mg 126%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 199g
Vitamin A 5% Vitamin C 43%
Calcium 23% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe