Fall off the Bone Chinese Spareribs

"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!!!!!"
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by NoraMarie photo by NoraMarie
Ready In:
2hrs 40mins
Ingredients:
9
Yields:
1 rack
Serves:
4-6
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ingredients

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directions

  • 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.
  • 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!
  • 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.
  • 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.
  • Enjoy!

Questions & Replies

  1. Is the chili sauce the hot Asian chili sauce or the American chili sauce that is like a sweet ketchup?
     
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Reviews

  1. 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!
     
  2. Awesome ribs! I didn't boil them but basically steamed them in a covered broil pan with water at 325 for about 2 1/5 hours then slathered them with the sauce and broiled for about 20 minutes to make them crispy (pouring out the water first). They were perfect and the sauce was excellent. A nice change from standard BBQ ribs. Thanks for sharing!
     
  3. This is truly yummy and as an asian it sure beats all the other ribs I have ever eated. So thanks for sharing....my kids think I am an awesome cook now...
     
  4. Used this for a pork roast and it went over better than almost anything I've made before!! OMG this is great!!!!!!! Served with rice.
     
  5. These were inhaled. I didn't want to fuss over these, so I did as another reviewer and cooked them in the crockpot over low for about 6 hours. They were literally "fall off the bone". AND had amazing flavor. I didn't have any dry sherry but that is the only difference in ingredients - everything else was just right. Everyone at gamenight thinks I am some great cook, but I just follow great recipes like these that make me look really good. Thank you for sharing this. I will make these over and over.
     
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Tweaks

  1. Great recipe! I followed all the steps and replaced only the fresh ginger with a tablespoon of ginger powder and it still worked great. This is quite an authentic Chinese spare ribs recipe. My one problem was that after the baking, the ribs were a little dry. So, I guess I will have to reduce the baking time a little next time. Will definitely be using this recipe again. Thanks!
     
  2. 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).
     
  3. Very tasty, the sause is outstanding. I used pork spare ribs instead of beef and doubled amount of garlic. Thanks, it was great. I'm planning to make it again next week.
     

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