Chinese Ribs

Submitted by MizzNezz

"We love these in Chinese restaurants. Now we fix our own at home. Very simple to do. Delicious!"

 

• Ready In: 1hr 55mins
• Ingredients: 8
• Serves: 6

ingredients

• 2 sparerib racks
• 2 cloves garlic, crushed
• 2 tablespoons catsup
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons dry sherry
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey

directions

1. Heat oven to 350*.
2. Cut ribs into individual ribs and arrange in a baking pan.
3. Bake for 45 minutes.
4. Mix sauce ingredients.
5. Brush on ribs.
6. Bake for 30 more minutes.
7. Turn the ribs; brush with more sauce.
8. Bake 30 more minutes.

Reviews

[NoSpringChicken]

Not a change was made in these luscious ribs. I especially liked the ease of preparation. I served this with fried rice and a mixed vegetable salad with Oriental dressing. We'll have it again.....and again.

 

[moxie]

MizzNezz, these were delicious! I love the ease of preparation, and they were so flavorful and good. I basted them several times, and the bbq sauce made a wonderful savory crust. Thank you for sharing this great recipe.

 

[roguemina]

Made this repeatedly. Always delicious! I do use one rack of ribs for the same amount of sauce though. I sometimes add some red chilies in it (the one with the rooster logo) for some added kick.

 

[billatkublakhan]

This is a SUPERB Chinese ribs recipe. I made this for my family to munch on during this 2010 New Year's weekend. I one and a half timesed the sauce recipe which turned out PERFECT. The amount called for in this recipe isn't quite enough! I used two racks of pork baby back ribs and I served the ribs cold on the buffet table with a PHENOMINAL potato salad (http://salad.betterrecipes.com/grandmas-potato-salad.html). It turned out SOOOOOOOOO YUMMMMMY! THANKS MizzNezz for posting this recipe on recipezaar.com!

 

[lets.eat]

The sauce is Terrific! I only used 1 rack of ribs and doubled the sauce. The only problem I had was that the ribs did not need all that cook time. Since the ribs were cut into individual pieces they looked done in just 45 min. So I rubbbed the sauce on cooked for 15 min and flipped them and recoated with the glaze. Since the ribs were cut the texture was on the tough/chewy side-not melt in your mouth like like we are accustomed to. Will make this again-though not cut into individual ribs. Served with recipe#223054 and recipe#60143