How To make Barbecued Ribs Oriental
5 lb Pork spare ribs
1 1/2 t Salt
1 Beef bouillon cube
3/4 c Water,boiling
1 t Oil
1 cn Pineapple,crushed,undrained
1/4 c Brown sugar,dark,firm packed
1 t Onion powder
1/4 t Garlic powder
2 T Worcestershire sauce
2 T Cornstarch
1/4 c Water,cold
1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.
2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F.
oven until almost tender, 1 1/2 to 2 hours. Drain off fat. 3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan. 4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil. 5. Reduce heat and simmer, uncovered, 5 minutes.
6. Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened. 7. Spoon sauce over drained, baked ribs.
8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30
minutes.
How To make Barbecued Ribs Oriental's Videos
Spicy and Sticky Smoked Asian Ribs | WEBER Kettle Cooking
Sweet and sticky Asian flavored baby back ribs. The orange zest really gives these loin back ribs a bright flavor. These may just be my new favorite ribs.
I fired up my Weber grill to about 275 to smoke these baby back ribs for about 4 hours. Started saucing at about 3 hours. Sauced 2 times and served with sauce on the side. Served the ribs with Jasmine rice and steamed broccoli.
#pork #ribs
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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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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
How to Make AWESOME Sticky Thai BBQ Ribs
Hey guys happy Friday! Hopefully, everyone had a good week, any plans for the weekend? If not here are some excellent ribs you can try. Well, not just ordinary ribs we are making Sticky Thai BBQ ribs!! This is another little wow-them recipe you will love. When you do make these make sure to take a picture and post them to my Facebook page or on Instagram and tag me.
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Total Time: 3 Hours
Makes: 6 Servings
Ribs:
5 lb. Baby Back Ribs
1-1/2 Cup Sweet Thai Chili Sauce
3/4 Cup Soy Suace
2 Tbsp. Thai Red Curry Paste
2 tsp. Fish Sauce
2 Tbsp. Ginger, Minced
2 Garlic Cloves, Minced
Salt
Pepper
Peanut BBQ Sauce:
1/2 Cup Soy Sauce
1/2 Cup Ketchup
1/3 Cup Creamy Peanut Butter
1/4 Cup Thai Sweet Chili Sauce
2 Tbsp. Rice Vinegar
2 tsp. Thai Red Curry Paste
1 Tbsp. Chinese 5 Spice
1 Tbsp. Lime Juice
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#ribs
#thai
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#recipe
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Sweet and Sour Garlic Short Ribs (One-Pot Dinner)
#shorts #sweetandsour #short ribs #onepotdinner
4-ingredient Spicy Pork Ribs Korean-Style - Marion's Kitchen
Spicy Pork Ribs Korean-Style with only 4 ingredients!
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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.