How To make Classic Barbecued Spareribs
2 lb Spareribs, in one piece
(have the butcher trim the Fat and discard the Breastbone) 4 c Plum sauce
MARINADE:
4 tb Chicken broth
1/4 c Soy sauce
3 tb Honey or corn syrup
3 tb Hoisin sauce
2 tb Wine vinegar
2 tb Dry sherry or
Shaoshing wine 1 ts Sugar
2 cl (medium) garlic,
Chopped fine 1/2 ts Cinnamon
pn (tiny) 5-spice powder (optional) DIPPING SAUCE:
Plum sauce Scallion, chopped Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a long shallow dish. In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture. Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade. Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven. Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981
How To make Classic Barbecued Spareribs's Videos
OLD SCHOOL OVEN BBQ COUNTRY PORK RIBS
Very easy and simple recipe for ove bbq ribs
Recipe
Ingredients:
Liquid smoke sauce 1/2 cup
Whorshtire sauce 1/4 cup
Meat seasoning
2# ribs
Season ribs with sauce and seasoning
Place in 350 degree oven for 35 minutes uncovered
Remove from oven and baste in thick bbq sauce
Cover with foil and cook an additional 35 minutes or until tender
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Ziangs: REAL Chinese Takeaway BBQ Spare Ribs and Chinese BBQ sauce recipe
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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.
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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..
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Lee kum kee garlic chilli sauce..
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Jimmys sate sauce..
Knorr chicken powder..
MSG..
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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
???? Dad's TASTY Chinese BBQ Spare Ribs (燒排骨)!
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Watch Daddy Lau teach us how to make Chinese BBQ Spare Ribs. I can personally vouch that my dad's recipe is absolutely DELICIOUS!
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How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point -
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INSANE Chinese Street Food in Canton, China | BEST Street Food in China + RARE Chinese Sashimi! -
Hong Kong Street Food. The Quick Lunch Boxes of Chopped Chickens and Pork. Seen Around Wan Chai -
Hong Kong Street Food: Chopping Roasted Pigs BBQ Pork Roasted Ducks & Chickens 快靚正燒味茶餐廳深水埗 -
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⏲ CHAPTERS ⏲
00:00 - Start
00:22 - On siu mei 燒味
00:46 - Prepare the ribs
01:03 - What is the right cut of meat to use?
01:32 - Rub seasoning into ribs
01:51 - What else to look for in meat?
02:13 - Create marinade
02:37 - On five spice
03:36 - Marinate ribs
04:12 - How long to marinate
06:10 - Prepare sugar glaze
07:07 - What you need to cook spare ribs in the oven
07:29 - Bake the ribs
07:49 - Can you use foil when you’re baking it?
08:23 - Glaze ribs
08:38 - How do you keep the meat juicy and tender?
09:01 - Ribs back in the oven
09:33 - All done!
09:45 - Meal time!
10:12 - When was the first time you ate ribs?
10:35 - Are ribs a popular dish in china?
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Some Very Tasty BBQ Ribs! | Chuds BBQ
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Brine:
9000g Water
450g Salt
450g Hot Sauce
15g White Pepper
40g Garlic
8g italian herbs
8g Cayenne
Pickled Jalapeño
1 cup water
1 cup vinegar
Peppercorns
garlic
5g turmeric
20g Sugar
20g Salt
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Pork Spare Ribs on the Weber Kettle! | Chuds BBQ
This super easy spare ribs recipe cooked on the Weber Kettle is perfect for beginners who want a classic Texas barbecue meal. Spare Ribs are a cheaper cut, making it a great meat to save some money
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►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
breville.oie8.net/x9jY6A
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►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7 Chef's Knife
►8 Chef Knife
►9 Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone