How To make Chinese Style Spareribs
1/2 c Butter or Margarine
1 ea Med. Clove Garlic *
1 ea 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 Style Spareribs's Videos
Super Easy Braised Pork Ribs in Oyster Sauce Recipe 蚝油焖排骨 Chinese Pork Recipe
If you are new to Chinese family-style cooking, the most basic ingredient you need to get is a good bottle of oyster sauce. Oyster sauce adds a savoury flavour to dishes, making it an ideal choice for enhancing the flavours of meat and vegetables.
I love Braised Pork Ribs in Oyster Sauce. The sauce adds umami kick to the ribs. Ooh lala! You must try it!
Refer to the ingredient list below or go to our website at for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4
400g prime ribs
1 bulb of garlic - remove skin but keep every clove as a whole
2 tablespoons of Shaoxing cooking wine aka Chinese cooking wine
2 teaspoons of sugar
3 slices of ginger
1 teaspoon of sesame oil
1 tablespoon of dark soya sauce
2 tablespoons of oyster sauce
1 tablespoon of light soya sauce (Roland added 2 tablespoons which I thought was quite salty)
2 cups of water
红烧排骨 | Melt In Your Mouth Chinese Style Braised Pork Ribs Stew Recipe
This chinese style braised pork ribs recipe makes the most tender ribs it will literally fall apart in your mouth upon the slightest touch. Typical chinese aromats and sauces work in perfect harmony with all the flavours absorbed into both pork ribs as well as potatoes, which helps to create a wonderful gravy allowing the dish to be eaten as a stew. Delicious with steamed rice.
0:00 Intro
0:10 Fry ginger and garlic
0:19 Add pork ribs and brown the outside
0:36 Add sauces and seasonings
0:58 Add potato and water
1:08 Braise until tender
1:25 Add garnish
1:38 Ready to enjoy
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The full recipe is below
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500g pork ribs
1 potato, peeled and cut into chunks
4 slices ginger
3 cloves garlic, smashed
1 tbs soy sauce
1 tbs black vinegar
½ tbs dark soy sauce
10 dried chilli
½ cinnamon stick
1 star anise
30g rock sugar
½ tsp salt
¼ tsp white pepper
½ tbs sesame oil
1 stalk spring onion, sliced
Hot water
Vegetable oil
Fry ginger and garlic in vegetable oil on medium heat for 1-2 mins until fragrant.
Increase heat to medium high and add pork ribs.
Fry for around 5 mins until browned on all sides.
Reduce heat to medium and add soy sauce, black vinegar, dark soy sauce, dried chilli, cinnamon stick, star anise, rock sugar, salt, and white pepper.
Stir until ribs are well coated in the sauce.
Add potato and enough hot water to cover all the ingredients.
Bring to the boil then cover and cook for 30 mins.
Stir occasionally to ensure nothing has stuck to the bottom.
After 30 mins, remove cover and cook for another 15 mins to reduce the sauce.
Turn off the heat, add sesame oil and spring onion.
The pork ribs and potato are very tender at this point so stir through gently until combined.
Serve immediately.
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Watch next
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Minced Pork And Potato Stew -
Soy Sauce Pork Ribs -
Braised Pig Trotter -
Chwee Kueh -
Lu Rou Fan -
Char Kway Teow -
Belacan Pork Belly -
Crab Fried Rice -
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Credits
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Music: bensound.com
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#红烧排骨 #chineseribs #porkribsrecipe
Yummy Cooking Chinese Style Stewed Pork Ribs with Potatoes Recipe | Braised Pork Ribs with Potatoes
Ingredients:
3-4 ginger slices
2 green onions
2 garlic cloves
1 star anise
400g pork ribs
2 potatoes
1 tbsp cooking wine
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sugar
1/4 tsp salt
800-1000ML water
Cantonese Ribs with Black Bean Sauce Recipe (Dim Sum Style)
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Steam Ribs in Black Bean Sauce (豉汁蒸排骨) is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.
INGREDIENTS (Served 2)
500 of pork short ribs
2 tsp of salt to rub the ribs (Amazon Link -
1/4 cup of cornstarch to rub the ribs (Amazon Link -
1/4 cup of crushed ice to rub the ribs
3 tbsp of Chinese cooking wine to rub the ribs (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
1/4 tsp of salt (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
1/2 tsp of sugar (Amazon Link -
1/3 tsp of white pepper (Amazon Link -
1/3 tsp of aged tangerine peel, optional (if you don’t have it, use 1 tsp of orange zest.) (Product Link -
3 tbsp of garlic
3 tsp of ginger
2 tbsp of cornstarch (Amazon Link -
2 tsp of fermented black bean, roughly diced (Amazon Link -
2 tbsp of vegetable oil (Amazon Link -
INGREDIENTS
Slice the ribs in between the bones into bite-size pieces. Then rub with salt, corn starch, crushed ice and Chinese cooking wine for 8 minutes. This 8 minutes of rubbing is going to loosen up the grains and fibers, which tenderize the ribs physically - very important.
Rinse the ribs under cold running water for a few minutes or until all the starch is gone Then drain completely. This cleaning process will remove any unpleasant smell and wash off some of the Myoglobin, which is the redness that appears on the meat. If you don’t wash it, you will get a meaty, gamy taste and your ribs will be brown after cooking. This is completely optional and up to you but I as a Cantonese, we prefer our meat to have a light color and a clean taste especially when making steamed recipes.
In a mixing bowl, combine the marinading ingredients for the ribs: soy sauce, oyster sauce, chinese cooking wine, salt, baking soda, sugar, white pepper, granulated orange peel, 2 tbsp of minced garlic (reserve 1 tbsp for later), and 2 tsp of the minced ginger (reserve 1 tsp for later).
Even though the ribs are well-drained, it is still wet. Use paper towels to absorb as much water as possible then mix the ribs with the marinade.
Once all the flavor is well combined, add 2 tbsp of cornstarch and mix thoroughly. This will get you that classic dim sum rib texture. Set the ribs aside for now.
In a sauce pot, add the black soybean, the reserved garlic and ginger, and 2 tbsp of oil. Saute for a couple of minutes or until the aromatics are slightly golden on the edge. Turn off the heat. Let it cool.
Pour the aromatics and oil into the ribs and stir thoroughly. Let is sit in the fridge for at least 1 hour (over night will be even better).
Place the ribs in the plate and steam on high heat for 30 minutes. Make sure you have enough water in the pot so it doesn’t boil to dry.
Sprinkle some diced scallion as garnish. Enjoy
Yummy Pork Ribs Stir Fry | Chinese Style Pork Ribs
Quick and easy stir fried pork ribs 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