RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 774
| View Recipe |
|
|
| Recipe Name: |
Chinese Spareribs No. 5 with Teriyaki Glaze |
| Source: |
|
Submitted by: |
|
Last Modified: |
2010-02-02
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Chinese |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
2.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$2.78
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
New York City has a Chinese takeout restaurant no every corner and oddly enough they all seen to have the same menu. Maybe it all comes out of the same kitchen ? who knows? What I do know is that Chinese spareribs are one of my favorite junk foods on the planet. This is my variation of the classic Chinese spareribs No. 5. Be warned, they are really addictive. When preparing ribs, slower and longer is always better.
|
|
Ingredients:
1 to taste salt and pepper
2 Ounce(wt)s ginger root wacked open
|
Directions:
Preheat the oven to 300 degrees.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 to 2 1/2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about ½-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. |
|
|
|
| Nutrition per Serving: |
| Calories: |
1367 |
Total Carbs: |
14.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
352.0 |
Fat: |
112.8 |
Protein: |
81.22 |
| Fiber: |
0.19 |
Sodium: |
363.98 |
|
|
|
