Back to Chinese-Style Spare Ribs All Reviews for Chinese-Style Spare Ribs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 2 hrs Servings: 6 chinese-ribs-0511med106942.jpg
Ingredients Ingredient Checklist 1/2 cup ketchup 1/2 cup hoisin sauce 1 tablespoon sambal oelek or other spicy chili sauce 2 tablespoons malt vinegar 4 scallions, cut into 2-inch pieces 2-inch piece fresh ginger, peeled and cut into 1/4-inch slices 1 rack pork spare ribs, cut into thirds lengthwise Coarse salt Napa Cabbage Slaw
Cook’s Notes Make sure to ask your butcher to cut the spare ribs in thirds lengthwise; they’ll be the perfect size for nibbling.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 2 hrs Servings: 6 chinese-ribs-0511med106942.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 2 hrs Servings: 6
Recipe Summary
prep: 10 mins total: 2 hrs
Servings: 6
prep: 10 mins
total: 2 hrs
prep:
10 mins
total:
2 hrs
Servings: 6
6
chinese-ribs-0511med106942.jpg
chinese-ribs-0511med106942.jpg
Ingredients
Ingredients
- 1/2 cup ketchup 1/2 cup hoisin sauce 1 tablespoon sambal oelek or other spicy chili sauce 2 tablespoons malt vinegar 4 scallions, cut into 2-inch pieces 2-inch piece fresh ginger, peeled and cut into 1/4-inch slices 1 rack pork spare ribs, cut into thirds lengthwise Coarse salt Napa Cabbage Slaw
Directions
Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw.
Cook’s Notes Make sure to ask your butcher to cut the spare ribs in thirds lengthwise; they’ll be the perfect size for nibbling.
Cook’s Notes
Make sure to ask your butcher to cut the spare ribs in thirds lengthwise; they’ll be the perfect size for nibbling.
Reviews (3)
Add Rating & Review 70 Ratings 5 star values: 17 4 star values: 24 3 star values: 20 2 star values: 7 1 star values: 2
Reviews (3)
Add Rating & Review 70 Ratings 5 star values: 17 4 star values: 24 3 star values: 20 2 star values: 7 1 star values: 2
Add Rating & Review
70 Ratings 5 star values: 17 4 star values: 24 3 star values: 20 2 star values: 7 1 star values: 2
70 Ratings 5 star values: 17 4 star values: 24 3 star values: 20 2 star values: 7 1 star values: 2
70 Ratings 5 star values: 17 4 star values: 24 3 star values: 20 2 star values: 7 1 star values: 2
5 star values: 17 4 star values: 24 3 star values: 20 2 star values: 7 1 star values: 2
Martha Stewart Member Rating: Unrated 05/26/2014 Delicious. We prefer our ribs falling off the bone so I cooked my rack for 3 hours and that did the trick. Next time I will use the leftover sauce to baste the ribs during cooking -- for us, the 'raw' flavors were too pungent, but I think basting will allow it to mellow and caramelize. Martha Stewart Member Rating: Unrated 01/05/2013 This is a fantastic recipe. My family thought the ribs came from our favorite chinese take-out place. The earlier reviewer must have picked up a fatty rack of ribs. My came out great. No gristle or fatty texture. I didn't have any scallions so I left them out and I used ginger powder instead. Enjoy Martha Stewart Member Rating: Unrated 05/17/2011 This recipe was disappointing because the spare ribs were so gristly and fatty that we had a hard time finding any meat. I would make this again, maybe with baby back ribs. I think the spare ribs need an hour or two more than the recipe states. The glaze was wonderful and the slaw was great, too... tasted just like the salad that comes from my favorite teriyaki take-out.Martha Stewart Member
Rating: Unrated 05/26/2014
Delicious. We prefer our ribs falling off the bone so I cooked my rack for 3 hours and that did the trick. Next time I will use the leftover sauce to baste the ribs during cooking – for us, the ‘raw’ flavors were too pungent, but I think basting will allow it to mellow and caramelize.
Rating: Unrated
Rating: Unrated 01/05/2013
This is a fantastic recipe. My family thought the ribs came from our favorite chinese take-out place. The earlier reviewer must have picked up a fatty rack of ribs. My came out great. No gristle or fatty texture. I didn’t have any scallions so I left them out and I used ginger powder instead. Enjoy
Rating: Unrated 05/17/2011
This recipe was disappointing because the spare ribs were so gristly and fatty that we had a hard time finding any meat. I would make this again, maybe with baby back ribs. I think the spare ribs need an hour or two more than the recipe states. The glaze was wonderful and the slaw was great, too… tasted just like the salad that comes from my favorite teriyaki take-out.
All Reviews for Chinese-Style Spare Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chinese-Style Spare Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
