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Category: Ribs
Prep Time: Cook Time: Total Time:
1 cup hoisin sauce
1/2 cup plum sauce
1/3 cup oyster sauce
1/4 cup wine vinegar
1/4 cup honey
2 tbsp dark soy sauce
2 tbsp dry sherry or chinese rice wine
1 tbsp dark sesame oil
1 tbsp Asian chili sauce
1/2 tsp five-spice powder
1 tbsp grated orange zest
10 garlic cloves, finely minced
1/4 cup ginger, finely minced
1/4 cup green onion, finely minced green and white parts
To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups.
Remove the membrane from the underside of 2 sides pork baby back ribs or your favorite type of ribs (I used a 4 pound pork sparerib slab, which came out great).
To remove the membrane, place ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so it will not slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it does not pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
Place the ribs in a rectangular dish or baking pan. Coat the ribs evenly on both sides with the marinade (reserve some for basting later on, I only used half of the sauce for the marinade). Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
Preheat oven to 350. Use a heavy baking sheet with shallow sides when oven roasting ribs. Line the baking sheet with heavy duty aluminum foil and position a wire rack on top. Spray the wire rack liberally on both side with vegetable oil cooking spray (it will make clean up so much easier even if its a nonstick).
Place a small pan (such as a bread tin or small Pyrex dish) filled with 2 inches of hot tap water in the bottom of the oven, to keep the ribs from drying out as they roast. Lay the ribs on the wire rack, meaty side up. Slide the pan holding the wire rack onto the center oven rack.
To prevent ribs from steaming, cook only one baking pan of ribs per oven. Always roast the ribs meaty side up, and never turn the ribs over. Otherwise, the sauce glazing the meaty side of the ribs will be dislodged. Baste the meaty side of the ribs with reserved marinade 1 or 2 times during roasting, if desired.
Cook the ribs until the meat begins to shrink away from the ends of the bones, about 75 to 90 minutes. Remove the ribs for the oven. Wait five minutes before cutting each rib into 2 pieces, in half, or into individual ribs.
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BEST CHINESE BABY BACK RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
1 cup hoisin sauce
1/2 cup plum sauce
1/3 cup oyster sauce
1/4 cup wine vinegar
1/4 cup honey
2 tbsp dark soy sauce
2 tbsp dry sherry or chinese rice wine
1 tbsp dark sesame oil
1 tbsp Asian chili sauce
1/2 tsp five-spice powder
1 tbsp grated orange zest
10 garlic cloves, finely minced
1/4 cup ginger, finely minced
1/4 cup green onion, finely minced green and white parts
To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups.
Remove the membrane from the underside of 2 sides pork baby back ribs or your favorite type of ribs (I used a 4 pound pork sparerib slab, which came out great).
To remove the membrane, place ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so it will not slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it does not pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
Place the ribs in a rectangular dish or baking pan. Coat the ribs evenly on both sides with the marinade (reserve some for basting later on, I only used half of the sauce for the marinade). Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.
Preheat oven to 350. Use a heavy baking sheet with shallow sides when oven roasting ribs. Line the baking sheet with heavy duty aluminum foil and position a wire rack on top. Spray the wire rack liberally on both side with vegetable oil cooking spray (it will make clean up so much easier even if its a nonstick).
Place a small pan (such as a bread tin or small Pyrex dish) filled with 2 inches of hot tap water in the bottom of the oven, to keep the ribs from drying out as they roast. Lay the ribs on the wire rack, meaty side up. Slide the pan holding the wire rack onto the center oven rack.
To prevent ribs from steaming, cook only one baking pan of ribs per oven. Always roast the ribs meaty side up, and never turn the ribs over. Otherwise, the sauce glazing the meaty side of the ribs will be dislodged. Baste the meaty side of the ribs with reserved marinade 1 or 2 times during roasting, if desired.
Cook the ribs until the meat begins to shrink away from the ends of the bones, about 75 to 90 minutes. Remove the ribs for the oven. Wait five minutes before cutting each rib into 2 pieces, in half, or into individual ribs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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