How to Make Chinese Spare Ribs

A Culinary Journey into Crafting Perfect Chinese Pork Spare Ribs

Embark on a gastronomic adventure as we delve into the art of crafting Chinese pork spare ribs—an exquisite dish that tantalizes taste buds and transcends culinary boundaries. From selecting the finest cuts to mastering the perfect blend of spices, join me on this journey to elevate your cooking prowess and create a symphony of flavors that will leave your guests craving for more.

Chinese Spare Ribs Recipe

Recipe by Cinnamon GrayCourse: PorkDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

43 each

kcal

Ingredients

• 10-12 pork ribs

• 5 x slices ginger

• 1 x spring onion

• 2 x tsp dark soy

• 1 x tbsp seasoned soy

• 2 x tbsp oyster sauce

• 10-12 lump sugar

• 1 tsp chicken seasoning

• 1 tsp 13 spice seasoning

• drizzle pure sesame oil

• 1/2 pint water

Directions

• Add olive oil into a shallow pan on high heat
• Add ribs with spring onion and brown the meat
• Add ginger
• Add 13 spice
• Add sugar lump
• Add dark soy
• Add 1 tbsp Seasoned soy and 1 tbsp oyster sauce combined
• Transfer ribs to pressure cooker add 1/2 pint water
• Place the lid and cook for 30 – 45 mins (until meat is soft)
• Remove the ribs and leave to rest
• Heat shallow pan high heat with olive oil(cooking oil)
• Add 2-3 Ladles of sauce from pressure cooker into pan
• Add 1 tbsp oyster sauce
• Add chicken seasoning
• Add pure sesame oil
• Pour over the ribs
• Garnish with spring onion and serve

Recipe Video

Notes

• As always don’t be afraid to experiment and enjoy
• Leave a comment if you try them, let us know how you get on.

  1. Choosing the Right Cut

When it comes to crafting the perfect Chinese pork spare ribs, the journey begins with selecting the ideal cut. Opt for St. Louis-style ribs, known for their succulence and a perfect balance of meat and fat. The interplay between the tender meat and the marbled fat is crucial for achieving that melt-in-the-mouth experience that defines exceptional spare ribs.

  2. The Marinade Magic

Elevate your spare ribs from ordinary to extraordinary by mastering the art of marinading. Create a concoction of soy sauce, hoisin sauce, Chinese five-spice powder, and a hint of Shaoxing wine for an authentic touch. Allow the ribs to luxuriate in this flavor elixir, letting the marinade penetrate every fiber for a taste that resonates with the essence of Chinese culinary finesse.

  3. Slow and Steady: The Cooking Process

Patience is key when it comes to perfecting Chinese pork spare ribs. Embrace the slow-cooking method to ensure that every bite is infused with a symphony of flavors. Roast the marinated ribs in the oven at a low temperature, allowing the spices to meld, and the meat to achieve that coveted fall-off-the-bone tenderness.

  4. The Glaze of Glory

No Chinese spare ribs are complete without a tantalizing glaze that adds a glossy finish and an extra layer of flavor. Prepare a glaze using honey, garlic, and ginger, harmonizing sweet and savory notes. Brush it generously over the ribs during the final stage of cooking, letting it caramelize to perfection and create a mouthwatering lacquer.

  5. Serving Suggestions

The presentation is as important as the preparation. Serve your Chinese pork spare ribs on a bed of steamed jasmine rice, allowing the grains to absorb the savory juices. Garnish with finely chopped green onions and sesame seeds for a touch of freshness and texture that complements the rich flavors of the ribs. Consider pairing the dish with a light, aromatic green tea to cleanse the palate between bites.

  Conclusion

In the realm of culinary craftsmanship, making Chinese pork spare ribs is an art that beckons enthusiasts to explore and savor. From the careful selection of meat to the aromatic dance of spices, each step contributes to a symphony of flavors that captivates the senses. Elevate your culinary repertoire, and let the aroma of perfectly crafted spare ribs be the prelude to a dining experience that transcends the ordinary.