spare ribs Archives - The Midnight Baker

Cantonese Style Ribs

Judith Hannemann — Sat, 17 Aug 2019 23:00:17 +0000

I just love these Chinese Cantonese stye ribs! They’re also known as “sticky ribs” and are very easy to prepare

Chinese Ribs Cantonese Style

One thing I always order in a Chinese restaurant is the ribs. They’re a real treat.

And since I love ribs of any flavor or country of origin, I make them. A lot.

Granted, they taste better when you get them from the restaurant, however, that may be psychological. My mother always said food tastes better if someone else makes it so…

Anyway, I’ve made yet another version of Chinese ribs. These are really easy too and made with ingredients you probably already have on your shelf.

Oven Roasted Yet Quick

Most of my rib recipes are done very quickly using my Instant Pot.

These ribs roast in the oven. The reason is that the sauce bakes right into them so a quicker method is not the best way to cook them. However, these cook pretty quickly–only about 60 minutes or so.

Oven roasting makes these Cantonese style ribs a year-round treat. But if you want to do them on the outside grill, make sure to use the indirect heat method. This means you cook on the unlit side of the grill. To quickly summarize that, you preheat the grill turning on all the burners. When the interior temperature reaches the desire temperature, you turn off all burners except one. I usually keep the burner on the far left lit and cook on the right side of the grill.

Preparing The Ribs

With any rib recipe, one thing that should definitely be done is removing the silverskin (membrane) from the bone side of the ribs.

If left intact, the membrane will shrink and curl the ribs. This will make them more difficult to cut and slightly unpleasant to eat as well. The membrane also dries giving it a papery texture. Of course you don’t have to remove it, but it’s better if you do.

The Recipe

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Canotnese Style Ribs

Easy to make pork ribs in under one hour

Prep Time10

Cook Time1

Course: Appetizer, Dinner, Main, Main Course

Cuisine: Asian

Keyword: baby back ribs, chinese ribs, pork ribs, rib recipes

Servings: 4

Calories: 593kcal

Author: Judith Hannemann

Ingredients

3 lb pork baby back ribs

Sauce:

1 tbs ginger fresh grated
1 clove garlic crushed
2 tbs honey
8 tbs hoisin sauce
2 tbs soy sauce
1/4 tsp dark sesame oil

US Customary - Metric

Instructions

Preheat oven to 400 degrees Line a large baking pan with foil or parchment.
In a large bowl, mix the sauce ingredients.
Cut the ribs into individual ribs, then place in the bowl and toss until ribs are well coated on all sides.
Roast for 45-50 minutes until ribs are nicely brown and sauce is sticky.

Nutrition

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Luau Ribs

Judith Hannemann — Wed, 18 Dec 2013 00:00:00 +0000

Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Here’s another great rib recipe that comes my way from my friend Lillian from My Recipe Journey. I’ve been salivating about these since she made them. You can find her recipe right here. Lillian changed it from it’s original and I changed it a bit more LOL!! Her and I are great tweakers!!! We started playing Garlic Poker here because I saw Lillian’s 3 cloves and raised her 2. But you can cut back if you want. It’s just that Lillian and I tend to think if 2 garlic cloves is good, 5 are better, but we do understand not everyone is as ga-ga about the pungent bulb as we are.

Yummy Luau Ribs

I made these with regular spare ribs, but I think baby back ribs would work better here. For one, they are less fatty and have more edible meat on them.

The recipe did call for strained baby food peaches, which I did buy but got to thinking it would be cheaper to buy canned sliced peaches in heavy syrup, drain them then just puree them in my Ninja food processor. Next time I will do that. And yes there will be a next time with these because they are just out of this world!

OK for all you RICE COOKER fans–this can be made in the rice cooker!! How you do that is first pop the ribs under the broiler so they brown up a bit, then place the ribs and the sauce in the rice cooker, set it to COOK (the highest heat cycle) and let ‘er rip or rib or whatever. After about 1 hour, they should be done and the sauce should be syrupy. If not, set it to COOK again and check it in 15 minutes.

You want to get close to THESE ribs!

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Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Prep Time20

Cook Time1 45

Total Time2 5

Course: Appetizers

Cuisine: American

Keyword: BBQ recipe, luau party, pork ribs

Servings: 4

Calories: 786kcal

Author: Judith Hannemann

Ingredients

4 lbs bone-in pork ribs baby back or spare ribs
salt
pepper

Sauce:

1 cup pureed peaches*
1/3 cup ketchup
1/3 cup apple cider vinegar
5 cloves garlic minced
2 tbsp soy sauce
1/2 cup brown sugar
2 tsp ginger

Instructions

Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
Mix all sauce ingredients in a small bowl.
Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.
Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1 1/2 hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.
Coat ribs with thickened sauce in the bottom of the pan and serve immediately.

SLOW COOKER

Place all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired

Notes

*Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachment or Ninja

Nutrition

Luau Ribs

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Smoky Chipotle Ribs

Judith Hannemann — Sat, 22 Jun 2013 23:00:00 +0000

Smokey Chipolte Ribs

Great ribs with a smokey hint of chipotle.

I wanted to make some ribs since I was backed up in the freezer with baby back ribs. But I wanted something different.

Seems I’m always doing baby backs Asian style. I’d had a taste for chipotle peppers and I had some in the fridge, so I went searching online for some ideas. It didn’t take long. Found some great stuff.

Sticky, sweet and smoky

I had all the ingredients for this one. OK, I didn’t have fresh orange juice, but I had some concentrate in the freezer. The Original recipe was found at Outer Banks BBQ site. Next time I make this, I will substitute at least half of the plum sauce with grape jelly–somehow that idea is enticing!

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Smokey Chipolte Ribs

Great ribs with a smokey hint of chipotle. I wanted to make some ribs since I was backed up in the freezer with baby back ribs. But I wanted something different.

Prep Time30

Cook Time2

Total Time2 30

Course: Pork, Slow Cooker

Cuisine: American

Keyword: CHIPOTLE, pork ribs, Smoked Ribs

Servings: 4

Calories: 647kcal

Author: Judith Hannemann

Ingredients

1 tsp instant coffee
1/4 cup hot water
1/2 cup orange juice
3/4 cup plum sauce
2 tbsp brown sugar
2 tbsp chipoltes in adobo sauce minced
3 lbs pork back ribs

Instructions

Dissolve the instant coffee in the 1/4 cup of hot water.
In a small saucepan, combine the coffee water and the rest of the ingredients except the ribs.
Bring to boil over medium heat, reduce heat for a low boil and boil for about 5 minutes or until sauce is slightly reduced and slightly syrupy. Remove from heat; cool.
Preheat oven to 350 degrees F.
Line a large roasting pan with aluminum foil. Lay ribs in a single layer in pan.
Reserve 2/3 cup of the sauce for basting. Pour remaining sauce over ribs, coating both sides well.
Cover pan with aluminum foil and bake at 350 degrees F for 1 hour. Remove foil and baste with remaining sauce. Bake for another 60 minutes.
Remove from oven and let the ribs rest 10-15 minutes before cutting into portions and serving.

Notes

SLOW COOKER DIRECTIONS; Proceed as for regular recipe except place ribs in crock pot and cook on low 6-8 hours, high 5-6 (times are approximate). Remove from cooker and glaze with reserved sauce

Nutrition

Smokey Chipolte Ribs

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