After watching an episode of The Kitchen on Food Network, HH & I decided to try the featured Take-out Style Chinese Spare Ribs
They looked soooo good and simple to do
Whoops… 😱
There is a lot of sugar in the marinade/sauce, which is why most BBQ methods don’t use sauce until the end of cooking time
On TV, they cooked their ribs indirectly on a grill for 3 hours without issue, but it WAS TV after all…and we all know that they aren’t actually cooking, someone behind the scenes magically places the perfectly cooked food in the oven or on the grill so they look like they are cooking…
HH swears he followed the grilling instructions to the letter, but we ended up with charcoal and grilled cheese sandwiches 🤣
We decided to try again using an oven method, and I will say, they were a huge success
I have been using this oven method for years and it always works like a dream
The flavorful sweet and tangy marinade/sauce is the perfect complement to the tender pork falling off the bones after gently cooking for 4 hours
The sauce bakes into the ribs forming a BBQ candy like glaze
St. Louis style spare ribs are bigger and meatier than baby back or loin ribs and if you cut them into individual pieces before marinating they will absorb even more flavor
Marinate for at least 3 hours or overnight and then bake them covered in their saucy marinade
Baking them low and slow in a foil covered pan ensures a moist and tender rib
After baking, all the sauce will end up on the pan bottom, so turn the ribs over and you will see the lovely glaze on them
Place them under the broiler for several minutes if desired, to give them a little char, but it’s really not necessary
Forget dainty manners, dive in and eat these with your fingers, savoring every bite!
We did change several things from the Food Network’s recipe, you can see their recipe here
I also want to thank Chris at the Cafe Sucre Farine for the tip on keeping ginger paste in the freezer for longevity, thanks Chris, so brilliant!
CHINESE TAKE-OUT RIBS
Ingredients
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup sweet and sour sauce
- 1/4 cup dark brown sugar
- 1 tsp minced garlic
- 1 tsp ginger paste*
- 2 tsp sesame oil
- 1 slab St. Louis style spare ribs {about 12 ribs
Instructions
- Combine sauce ingredients in a large sturdy ziplock bag. Place ziplock upright in a large shallow dish. Cut slab into individual ribs and place them inside the bag. Close bag removing as much air as possible. Turn bag several times to thoroughly coat all the ribs. Place dish in the refrigerator for at least 3 hours or overnight.
- Line shallow baking pan with heavy duty foil, extending foil up over the sides and ends of pan so you will have plenty to enclose ribs. Arrange marinated ribs in a single layer on foil and pour any remaining marinade over them. Fold foil over ribs and then cover pan with another piece of foil, sealing tightly.
- Place pan in a 300 degree oven. After 3 hours, reduce heat to 250 and continue to bake for 30-60 minutes. When ready to eat, uncover ribs and turn over so the saucy side is facing up. Place under the broiler for 3-5 minutes to char if desired.
Notes
This oven method will work with any BBQ sauce too, and by cutting the ribs and coating all sides with sauce, they bake up incredibly tender and full of flavor. If you want to use baby back ribs, cut the slabs into several pieces of 3-4 ribs each rather than individual ribs.
Just pop them in the oven and go do something relaxing! 🍹 🏖 🛀 📚
Enjoy!
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Gardens Galore Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Celebrate and Decorate, Lori’s Culinary Creations, Moonlight and Mason Jars
Full Plate Thursday Foodie Friday & Everything Else Thursday Favorite Things