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Chinese Spareribs
SUBMITTED BY:
IBNSHISHA
PHOTO BY:
LESLEYfromWI
"After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven."
RECIPE RATING:
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(15)
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PREP TIME
5 Min
COOK TIME
40 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
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DIRECTIONS
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
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REVIEWS
Reviewed on Sep. 12, 2005 by
LINDA MCLEAN
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LINDA MCLEAN
Sep. 12, 2005
Even without the five spice powder (didn't have any on hand) these ribs were amazing. I absolutely love cooking with hoisin sauce so I was very excited to find this recipe. I always simmer my ribs first and then marinate. They were tender and delicious! Thanks so much!
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6 users found this review helpful
Even without the five spice powder (didn't have any on hand) these ribs were amazing. I...
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Reviewed on May 8, 2005 by
STARFLOWER
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STARFLOWER
May 8, 2005
Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and used red wine vinegar instead of the rice vinegar. Reduced the spices because of my husband, just a dash of 5-spice pdr and 1/4 tsp powdered ginger. Skimmed the fat off the sauce and served it with rice and salad. Next time, will make coconut rice and bok choy salad to go with it. Thank you for a wonderful recipe!
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6 users found this review helpful
Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were...
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Reviewed on Oct. 8, 2006 by vincent
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vincent
Oct. 8, 2006
Vincent
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4 users found this review helpful
Vincent
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Reviewed on Oct. 13, 2007 by
CHEFANDERSEN
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CHEFANDERSEN
Oct. 13, 2007
this has become a favorite way of mine to do country ribs in the crockpot....I turn it on for 6 hours and when I come back they are just falling apart...I have also used the meat inside of pie crust to make hot pockets for lunch....it is wonderful
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2 users found this review helpful
this has become a favorite way of mine to do country ribs in the crockpot....I turn it on for...
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Reviewed on Feb. 28, 2007 by Betty
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Betty
Feb. 28, 2007
Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped the water in the pan part. Lined a pan with foil and cooked them at 325 for about an hour and half, basting every 1/2 hour. They were wonderful, fell of the bone. This recipe is a keeper.
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2 users found this review helpful
Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped...
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Reviewed on Aug. 21, 2006 by LittleCookGirl
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LittleCookGirl
Aug. 21, 2006
This recipe was great for bargeque. I used thin pork chops, marinated them for about a half hour and grilled them. They were sweet and flavorful. I didn't have five spice powder so I used five spice sauce instead. It was the exact recipe I wanted.
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2 users found this review helpful
This recipe was great for bargeque. I used thin pork chops, marinated them for about a half...
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Reviewed on Oct. 2, 2005 by
LESLEYfromWI
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LESLEYfromWI
Oct. 2, 2005
Very good. Better the next day!
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2 users found this review helpful
Very good. Better the next day!
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Reviewed on Dec. 16, 2007 by
GIGI637
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GIGI637
Dec. 16, 2007
i used babyback ribs, the sauce was better then the chinese takeout by far!! Will def make this again, GREAT recipe!!!!
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1 user found this review helpful
i used babyback ribs, the sauce was better then the chinese takeout by far!! Will def make...
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Reviewed on Jul. 26, 2007 by
fondukes
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fondukes
Jul. 26, 2007
Not good. The flavor was strange, and the meat was really tough. Maybe I should have boiled the ribs before marinating. We ended up throwing these away. On another note, I did triple the marinade to make sure I would have enough to baste during cooking.
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1 user found this review helpful
Not good. The flavor was strange, and the meat was really tough. Maybe I should have boiled...
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Reviewed on Apr. 22, 2007 by
the4taals
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the4taals
Apr. 22, 2007
Big hit at dinner party! I doubled recipe for 8 pork chops and doubled again for 16 chicken thighs. Cooked 30 minutes covered and then 30 minutes uncovered. Boiled and reduced leftover marinade and basted during last 30 minutes. Fantastic and easy!
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1 user found this review helpful
Big hit at dinner party! I doubled recipe for 8 pork chops and doubled again for 16 chicken...
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