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. ~
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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
Chinese Pork Spare Ribs Recipe | Char Siu Ribs
You don't need a barbecue to match the delicious Chinese char siu-style pork ribs - an oven will cook your spare ribs perfectly. The ribs do need a good long marinade, but once you taste these juicy spareribs, you'll love them. You can use the same spare-rib marinade recipe on other cuts of pork such as loin. The red food colouring in the marinade is completely optional. In this video recipe, I also show you how to make delicious savoury vegetable rice to go with your Chinese pork ribs.
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Barbeque Spare Ribs Chinese Takeaway Style
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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..
This method is used in Chinese takeaways..Ribs are always deep fried as opposed to grilled and will take on a charring effect detailed in the tutorial...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.
Use measuring spoons recommended...All level
Ingredients
One and a half pound of pork ribs..Cover with water and then add the following ingredients
7 whole garlic cloves
5 star anise
1 inch piece of root ginger chopped
4 tbls of hoisin sauce
4 tbls oyster sauce
2 tsp of MSG
2 tbls white sugar
1 tsp Chinese five spice
1 tsp beetroot powder or red food dye
1 tbls salt
Pinch of white pepper
1/4 tsp cinnamon powder
1 medium sized onion sliced
Cook on a really low heat for two hours until tender..Just a simmer
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
#barbequespareribs
CHINESE STICKY PORK RIBS| recipe
1 full rack of ribs/4 1/2 lbs
3 tbsp soy sauce
1 tsp seasoned salt
1/ 2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 cups chinese cooking wine
1/4 cup dark soy sauce
1/2 cup light soy sauce
1/4 cup hosien sauce
1/4 cup oyster sauce
1/4 cup rice vinegar
Chopped onions
Chopped garlic
grated ginger
1 1/2 tsp red pepper flakes
3 star anise
2 cinnamon sticks
1/2 cup brown sugar
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Chinese Pork Spare Ribs Black Beans | Dim Sum Thursdays | Wally Cooks Everything
One of the easiest dim sum menu items to recreate at home, my Steamed Pork Spare Ribs with Black Beans. Follow along with a few simple Chinese restaurant tips and you'll make this popular dim sum steam cart favorite right in your home kitchen.
Whether you eat this dim sum style with a cup of hot tea. Or over rice this is one dish that'll put a smile on your face.
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INGREDIENTS:
500g Pork Spare Ribs
1 Teaspoon Chinese Salted Black Beans
3 Large Garlic Cloves
1 Large Chili
1 Teaspoon Baking Soda
1/4 Cup Water
1 Tablespoon Chinese Cooking Wine
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon White Sugar
1/2 Teaspoon Ground White Pepper
1 Tablespoon Cornflour (a.k.a. cornstarch)
1 Teaspoon Oil
In a large mixing bowl add pork spare ribs with baking soda and water. Rub baking soda solution into all spare rib and let sit for 15 minutes.
Rinse spare ribs thoroughly until water runs clear. Then fill bowl with enough water to cover spare ribs and let sit for 20 minutes.
Strain pork spare ribs, use paper towels to dry the pork as much as possible. Keep the pork in a strainer to get rid of even moisture.
Meanwhile mince the garlic well and add all the seasoning ingredients into a bowl. EXCEPT cornflour and oil. Add spare ribs and mix well for a few minutes.
Then add 1 tablespoon cornflour and mix for a few minutes or until pork spare ribs look milky white. Then add teaspoon oil and continue mixing for another minute.
Cover and let pork spare ribs marinade in fridge for 30 minutes. Leave overnight in fridge for best results.
For better steaming result it is best to use a plate with a flat bottom and a lip that is at least 1 inches high. Spread pork spare ribs on top and sprinkle a teaspoon of salted black beans and sliced chili.
Steam on medium heat for 13 minutes and then enjoy!
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????Essential Chinese Kitchen Ingredients:
Wok: (not exactly the same wok I use but close enough)
Wok Spatula and Ladle:
Dark Soy Sauce:
Light Soy Sauce: (light does not mean low sodium)
Chinese Cooking Wine:
Oyster Sauce:
Pure Sesame Oil:
Cornstarch:
Chinese Black Vinegar:
???? Video Gear:
Main Camera:
Camera Clamp:
Microphone:
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Chinese BBQ spareribs recipe takeaway style
Chinese BBQ spareribs recipe - better than the takeaway
This recipe is a delicious recreation of my all time favorite Chinese takeaway recipe, Sticky BBQ spare ribs.
please give this recipe a go and comment below what you think.
i really enjoyed making this video and i hope you enjoyed it too.
If so please dont forget to share this video and subscribe to my channel to become part of the family.
until next time love ya xx
These Salt & Pepper Pork Ribs are EPIC - 椒鹽排骨
These salt and pepper ribs are crunchy and so flavourful, made in the air fryer. They are seriously addictive!
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** CHAPTERS **
0:00 - Introduction & backstory
1:10 - Prepare pork
3:57 - Prepare aromatics
5:45 - Prepare seasoning salt
6:34 - Coat pork & place in air fryer
8:34 - Air fry pork
9:13 - Remove air fried pork
10:08 - Cook aromatics
11:11 - Combine aromatics with pork & plating
12:30 - thetaste
14:08 - Flo's thoughts
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