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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (119g) Recipe makes 4 servings |
||
| Calories 142 | ||
| Calories from Fat 8 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 1149mg | 47% | |
| Potassium 194mg | 5% | |
| Total Carbohydrate 22.0g | 7% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 15.3g | ||
| Protein 2.8g | 5% | |
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Fall off the Bone Chinese Spareribs
By: Jessica K
May 24, 2005
I love these! I don't even eat BBQ ribs anymore because of these, maybe one day I'll branch out but these are too good!!!!!
SERVES 4 -6 , 1 rack
Ingredients
- spareribs (1 rack)
- 3 garlic cloves, minced
- 3 tablespoons ketchup
- 3 tablespoons chili sauce
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons dry sherry
- 2 tablespoons honey
- 2 tablespoons grated fresh ginger, I use the jarred stir fry mix of garlic and ginger when i run out of fresh and tastes great, and hav
Directions
1
First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that'll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine, this is your beef stock.2
Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot, save liquid for recipes that call for beef stock. Put ribs in 9x13 baking dish or pan, don't forget to grease it!3
Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute.4
Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover.5
Enjoy!
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Featured Reviews for This Recipe
From: Little Squirrel
On Dec 27, 2007
I really liked this recipe, it was very tender and tasty. Instead of boiling the ribs on the stovetop, I let them sit in the crockpot all afternoon in water, seasoning and a little vinegar (to help tenderize). The rest of the recipe I followed exactly (except that I had to omit the sherry, as I did not have any on hand). The ribs were finger-licking good! Thanks!
On Jun 13, 2007
i swapped in a little filipino jufran banana hot sauce instead of half of the ketchup and skipped the sherry. boiled the ribs on fairly low heat for 4+ hours due to not coming home as soon as i expected. the ribs turned out so great i even mentioned them in my blog (although it's not at all about cooking).
From: kiwidutch
On Jul 15, 2006
Jessica, I have to confess that I cheated... we were out at an afternoon B'day party and were to bring guests home with us... so I threw everything into the crockpot (NO boiling, just meat and sauce) and left it on for the 5 hours that we were away... It was good timing coming home, we were starving for something savoury to nibble as the only things to eat at the party were overly creamed cakes, but didn't want anything too fussy, so this with a litte salad and chicken on sticks went down a treat. I didn't make too muchsince this was an experiment and my small amount was just beginning to get too dark after 5 hours, and since the meat was falling off the bone, I grabbed the salad and next minute it was all gone ! I will play around with the recipe just a little as "more garlic" was muttered by more than one full mouth, but your recipe was a hit and it will be a regular feature in our house from now on. Please see my rating system: a wonderful 5 stars
Thanks !
From: Nana Chickens
On Jan 19, 2007
Delish! Made these last night and DH and I enjoyed them very much. The only ingredent I had to purchase was the Hoisin sauce. We raised our first pig last year and I had two packages of ribs. I will use this for the second pack and probably for some of the shoulder steaks as well. It is finger licking good. Thanks for posting a very easy and tasty recipe, Leslie
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