Take-out Tuesday, Chinese Take-out Ribs
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
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They look delicious! Thank you!
They couldn’t be easier! Thanks Cynthia >
Jenna, these look fabulous! I might need to try these ribs over the weekend! Happy Tuesday!
I hope you enjoy Pam, with the rainy summer we’ve had, it’s nice to have a plan B 🙂
these look so delish!
Yep!
cannnnnnoottt wait to try! These are right up my ally!
You will love!!
Ah yes…the magic of TV kitchens is magic! My SIL turned me onto the oven method for ribs and they are definitely no fail! I have some issues with The Kitchen, most of which is their lack of originality. I’ve seen most of with their ideas and hacks on Pinterest. I’ve always felt sorry for those poor interns or whoever has kitchen duty cleaning up after those shows. 🙂
That is so funny that you said that, my husband loves the show, and I’m always telling him that the idea they are pitching has been on Pinterest or many blogs for years! Ha ha! Sometimes it’s even something I’ve already served him! Yes, wouldn’t it be fun to have someone else do all your prep and clean up… >
Amen! Don’t get me started on Katie Lee… her voice drives me crazy. My hubby makes me change the channel when she’s on 🙂
It’s frustrating when you follow a recipe to the letter and it doesn’t turn out the way you anticipate. But thanks for posting your oven version, perfect for all the rain we’ve had…..our grill has been lonely lately!
no kidding, that makes me crazy!!
Love ribs to the max! Those look to die for!
I could go for these!!!
Love the ease of your recipe and I have to say they look delicious! Your posts always make me hungry…….
Yum! These look delish!! 😊👍
Hello Jenna, thanks for stopping by. I should be back to hosting again on Monday with Jess.
Wow you ribs look so good. I love ribs and I will have to try out this recipe sometime. Cooking in the oven sounds easy and you can make them any time of year.
Have a nice week.
Julie xo
Oh my goodness Jenna,
I love this recipe and printed it, we will be making the oven option to be sure. This looks like a fantastic recipe! Thanks so much for sharing with us at Full Plate Thursday and have a fantastic week!
Come Back Soon!
Miz Helen
Whoa! Do these look good. I am drooling here. But what the heck are St. Louis-style ribs? I live in St. Louis and we just have ribs.
ha, they are the traditional spare ribs, meatier and thicker than the popular baby back ribs. They are always packaged as St. Louis around here, that’s really funny that you live there and never heard of them!! >
Congratulations!
Your post is one of The Top Ten on Full Plate Thursday! Thanks so much for sharing with us and enjoy your new Red Plate! Come Back to see us real soon!
Miz Helen