How To make Chinese Spareribs
1/2 c Butter or Margarine
1 Med. Clove Garlic *
1 Env. Soup Mix **
16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar
1/4 c Imported Soy Sauce ***
1/4 c White Vinegar
1/4 c Chili Sauce
5 lb Spareribs ****
* Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best. ~
~:
Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main
dish servings.
How To make Chinese Spareribs's Videos
Dim Sum Spare Ribs w/ Black Beans Recipe - Pai's Kitchen - Asian Recipe
I LOVE dim sum. And one of the things I always get every time I go to dim sum is these steamed pork spare ribs with Chinese black beans. Most dishes you get at dim sum are not easy to recreate at home, but this one is an exception—it is super simple! In this video I also show you how to steam dishes even if you don't have an actual steamer at home. Enjoy!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Super Easy Sticky Chinese BBQ Pork! Char Siu Pork Ribs 叉烧排骨 Chinese Barbecue Pork Rib Recipe
With our Char Siu (Char Siew) Pork Ribs recipe, you don't have to cook your ribs for hours to achieve the fall-off-the-bone outcome. You can easily recreate this recipe for your Christmas party or family gatherings. Super easy and super super yummy. Give it a try.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Sticky Char Siu Pork Ribs 叉烧排骨 Chinese BBQ Pork Recipe
Ingredients:
Serves 4 pax
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1L water
2 tablespoons premium dark soy sauce
1 tablespoon oyster sauce
2 tablespoons hoisin sauce
80ml (2.7fl oz) Chinese cooking wine (Shaoxing Huatiao wine)
2 slices ginger
1 bulb of garlic (chopped)
20g (0.7oz) rock sugar
2 tablespoons red fermented beancurd sauce
1.5 tablespoons maltose
1 teaspoon five spice powder
800g (28.2oz) prime ribs
Some toasted sesame seeds
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Airfry the ribs for 5 - 10 mins at 200C (392F)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Premium dark soy sauce
Oyster sauce
Hoisin sauce
Hoisin sauce & oyster sauce bundle
Chinese cooking wine
Red fermented beancurd sauce
Rock sugar
Maltose
Five spice powder
Toasted sesame seed
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Cast iron wok
Airfryer
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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If you like this recipe, you might like these too:
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Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
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Best Chinese BBQ ribs easy recipe
In this video recipe I will show you how to make chinese style sticky barbecue (bbq) spare ribs that taste just as good cooked in the oven as on barbecue pit. The secret to achieving tender ribs is to cook them low and slow or at a low temperature for a long duration.
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Ziangs: REAL Chinese Takeaway BBQ Spare Ribs and Chinese BBQ sauce recipe
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Chinese takeaway Style Barbecue spare ribs original recipe
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..
Chinese ladle..
London carbon steel wok.
Chinese Chefs Knife (cleaver ).
Chinese Caramel sauce..
Shaoxing wine..
Lee Kum Kee dark soya sauce..
Lee kum kee light soya sauce..
Lee Kum kee Panda oyster sauce..
Lee Kum kee sesame oil ..
Lee kum kee garlic chilli sauce..
Lee Kum Kee chilli bean paste
Jimmys sate sauce..
Knorr chicken powder..
MSG..
Sambal paste..
Lee kum kee black bean garlic sauce..
Lee Kum Kee black pepper sauce..
Lee kum kee Hoisin sauce ..
Lucky boat noodles thin number 2..
Lucky boat noodles thick number 1..
Potato starch.
Fermented red bean curd..
Dehydrated Garlic..
Daisho Yakiniku Sauce..
Lobo Satay seasoning..
I've had so many request on how to make barbeque sauce if you want to just make the sauce for other dishes rather than boiling the ribs etc..This can be found at the end of the video..If you prefer just using the stock to make the sauce i have another version on how to do this......
This method is used in Chinese takeaways..Ribs are always deep fried as opposed to grilled which would take too long..Normally when cooled they are then frozen and deep fried from frozen
The sauce is always cooked separately and then used to pour over the ribs if required..
Ingredients
2 killo of pork ribs..Cover with water and then add the following ingredients
1 bulb of garlic skin on
4 star anise
1 inch piece of root ginger chopped
4 tbls of hoisin sauce
2 tbls oyster sauce
2 tsp of MSG
2 tbls white sugar
1 tsp Chinese five spice
1 tsp red food colour
Pinch of salt
Pinch of white pepper
1 piece of cinnamon bark
1 medium sized onion chopped
4 bay leaves
Cook on a low heat for two hours until tender
When ready remove the ribs from the stock and then shallow fry the ribs in oil to crisp them up
Keep the remaining stock..This will be used for the pour over sauce
Chinese barbecue sauce
1/2 cup brown sugar
1/4 cup tomato ketchup
1/4 cup hoisin sauce
1/4 cup oyster sauce
2 tablespoons honey
1 tbls dark soya sauce
1 tsp light soya sauce
1 tsp garlic powder
1/2 teaspoon five spice powder
1/2 tsp white pepper
1 tsp cornflour
1/2 cup of pork stock or water
Method
Heat everything up in a pot..Pour over the ribs..Done
#chinesetakeawaystylebarbequespareribs..chinesebarbequespareribs
Because RIBS!!! ????Chinese Red Braised Spare Ribs - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.