Best Chicken Spareribs Recipes

CHICKEN SPARERIBS

Steps:

• In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan. , In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes. , Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.

CHICKEN SPARERIBS (ASIAN STYLE?)

Steps:

• Directions:.
• In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
• In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
• Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.

CHICKEN THIGH SPARERIBS(WELL, SORT OF, LOL)

Steps:

• In a large skillet, heat oil.
• Add chicken and brown on both sides, for about 6-7 minutes.
• Set aside cornstarch and the 1 tbsp water.
• In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
• Bring to a boil, cover and reduce heat, simmer for 20 minutes.
• In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.

SCRUMPTIOUS BARBECUE CHICKEN OR SPARERIBS

Steps:

• Cook onion in a little water until soft.
• Mix the remaining ingredients with onions and simmer for 15 minutes.
• Brown the meat and put into a baking dish.
• Pour sauce over the top and bake at 250 degrees F.
• for 2 1/2 hours.

ASIAN CHICKEN "SPARERIBS"

Steps:

• 1. In lg skillet, over meg-high heat, heat oil until hot. Add chicken and brown on all sides. In bowl, whisk together 3/4 cup water, soy sauce, brown sugar, ketchup, vinegar, garlic and ginger.
• 2. Stir sauce into skillet. Bring to a boil. Cover, reduce heat to low. Simmer 15 mins, turning chicken over occasionally. In small bowl whisk together remaining water and cornstarch. Stir into chicken and sauce.
• 3. Cook until thickened. Serve over hot rice.

SLOW COOKER SWEET BBQ PORK SPARERIBS (OR CHICKEN)

Steps:

• Spray your slow cooker with nonstick spray.
• Place the spareribs (or chicken pieces) in bottom of slow cooker. Sprinkle w/ salt and pepper; if desired to taste.
• Combine remaining ingredients in a bowl. Pour over meat.
• Cover and cook on low for 6-8 hours or until done.

GARLIC SPARERIBS OR CHICKEN WINGS

Steps:

• Cut spareribs into individual ribs. Cut wings in half.
• Half fill a large saucepan with water. Add vinegar and salt. Bring to a boil.
• Add the ribs or wings and simmer for 30 minutes. Drain.
• Sauce:.
• Combine chicken stock, soy sauce, corn syrup or maple syrup, brown sugar, garlic and ginger in a large saucepan or electric fry pan.
• Add the ribs or wings and cook over low heat until sauce is absorbed into the meat (about 30 - 40 minutes). Stir occasionally.

BARBECUED CHICKEN OR SPARERIBS

Steps:

• For chicken: Marinate the chicken in the barbecue sauce for an hour before grilling. Reserve some sauce for dipping. For ribs: Place the ribs in a large pot with 3 cups of water and bring to a boil, cooking for 5 minutes. Remove the ribs and drain. Place the ribs in a shallow glass dish and brush with mixture of soy sauce and corn starch. Cover and refrigerate for 1 hour. Place the ribs, bone side down, on the grill. Cook for 30 minutes. Turn the ribs and cook for 30 minutes more. Baste with the barbecue sauce.

CHICKEN SPARERIBS

Steps:

• 1. In large skillet, heat corn oil.
• 2. Brown chicken strips in oil.
• 3. In bowl, whisk together 1/2 cup water, soy sauce, brown sugar, apple juice, ketchup, vinegar, garlic, red pepper flakes and ginger.
• 4. Pour mixture over chicken.
• 5. Bring to a boil. Reduce heat and simmer 20 minutes.
• 6. Combine cornstarch and 1 tablespoon water.
• 7. Add to skillet. Cook until thickened.

CHICKEN SPARERIBS

Steps:

• heat oil in a non stick skillet over a medium high heat. add chicken and lightley brown on all sides, turning frequently, for about 6 to7 minutes. combine next 9 ningredients in a bowl; add to chicken. bring to a boil, cover reduce heat and simmer for 20 minutes. in a samll bowl blend corn starch and water. add to chicken and cook, stirring, until sauce thikens and galzes chicken pieces. serve warm as an appetizer or as a main course over rice

CHICKEN SPARERIBS WITH RICE

Steps:

• Cook rice according to directions. (In ingredients I have the amount of rice and water for 6 servings for the rice that I use) Add salt and oil to water and rice.
• In medium size bowl, combine water, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger and green onions. Stir until combined and set aside.
• Trim chicken thighs of fat and you can either leave whole or cut into bite size pieces, whichever you prefer. Place oil in pan over medium heat and add chicken. Cook chicken 5-7 minutes or until cooked through.
• Add the soy sauce mixture to the chicken. Bring to a boil, reduce heat and cook for about 10 minutes. Turning occasionally.
• In a small bowl or cup, add cornstarch and 1 Tablespoon of water. Mix and add to chicken. Stir until the sauce has thickened.
• In a small frying pan, scramble up the eggs. Add the soy sauce, green onions and eggs to the finished rice. Enjoy!