I made the following recipe with a minor exception and overall were satisfied with the flavors. First off he said there was enough sauce for two racks, no way. I would double the recipe for even one rack. Always have been on a low salt diet so I have no taste for salt. I used a bit less than called for and felt it was too much. The Hoisin sauce and ground bean sauce are salty enough. You can always add a bit more after making the sauce and tasting to your preference. I also added a bit more sugar once tasting the final product. Definitely will do this again with my modifications.
I love Chinese ribs so I followed the trail to the recipe used in the video. Hope posting it here is okay.
Chinese Spare Ribs (Restaurant Secret!)
I learned this Chinese Spare Ribs recipe from my father, who worked for years in Chinese restaurant kitchens. People always raved about his ribs!
by: Bill
Serves: 8
Prep: 20 minutes mins
Cook: 2 hours hrs
Total: 2 hours hrs 20 minutes mins
In a medium bowl, make the BBQ sauce by combining the garlic, sugar, salt, ketchup, hoisin sauce, ground bean sauce, Shaoxing wine, pineapple juice, five spice powder, white pepper, and red food coloring (if using). Reserve 3 tablespoons of the marinade, and set it aside in a small bowl.
Rub the whole rack of ribs with the rest of the sauce, and marinate on a sheet pan or in a bowl. Cover and refrigerate the ribs overnight or up to 2 days.
When ready to cook, remove the ribs from the refrigerator and preheat the oven to 375°F/190°C. Line a rimmed baking sheet with heavy duty foil and place a metal rack on top.
Place the ribs bone side up on the wire rack, and transfer to your preheated oven. Before closing the oven, pour 1½ cups of water into the pan below the rack. This prevents any drippings from burning or smoking and keeps the ribs moist. Roast for 30 minutes.
Meanwhile, combine the reserved marinade with the maltose or honey, and heat it up in the microwave or bring it to a simmer in a saucepan. Stir until the maltose/honey have dissolved into the sauce. You’ll use it to baste the ribs.
Next, carefully remove the ribs from the oven (careful of any remaining water in the bottom of the pan!) and flip the ribs. Add more hot water to the bottom of the pan; it should cover the bottom of the pan in a thin layer. Roast for another 30 minutes.
Cover the entire pan with a piece of aluminum foil and continue roasting for 30-60 minutes. (30 minutes for ribs with a bit of bite to them, which is what we like, or 60 minutes for more tender ribs.)
Remove the ribs from the oven and baste them on both sides. Add more hot water to the pan if needed, and roast for another 10 minutes. Repeat this step, basting the ribs on both sides again and return them to the oven for the last 10 minutes.
Remove the ribs from the oven, cover with foil, and rest for 10 minutes before slicing and serving!
I use that Char Siu recipe on my pork shoulder for Chinese cooking. Really takes the dishes over the top. Singapore \Noodles is a specialty. Cut a shoulder roast or just buy boneless country ribs, marinate them in that and then grill. I then freeze them individually for cooking later.
I made another batch of sauce tonight for the leftover ribs. I believe next time I will make Baby Back ribs. The ribs shown are from the butcher and are really thick. I just feel this would be better with a smaller rib. Maybe because that's the way I remember them from the restaurant.
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