Best Five Spice Baked Ribs With A Sticky Honey Sesame Sauce Recipes
CHINESE FIVE SPICE SPARE RIBS
An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!
Provided by Evanescence#6
Categories World Cuisine Recipes Asian
Time 5h35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
- Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
- Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g
FIVE SPICE SPARERIBS WITH HOISIN-HONEY GLAZE
Make and share this Five Spice Spareribs With Hoisin-honey Glaze recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Season ribs generously with salt and pepper, roast on rimmed baking sheet until tender, about 1-hour.
- Meanwhile, combine and simmer the next 7 ingredients in a small saucepan until reduced to 2 cups, about 20 minutes.
- Brush sauce onto ribs and roast until well glazed, about 20 minutes.
- Cut into individual ribs and serve with remaining sauce.
Nutrition Facts : Calories 2232.4, Fat 161.8, SaturatedFat 61, Cholesterol 531.7, Sodium 3164.1, Carbohydrate 57.5, Fiber 1.6, Sugar 45.1, Protein 121
STICKY FIVE-SPICE SHORT RIBS
Provided by Aida Mollenkamp
Categories main-dish
Time 2h8m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
- Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
- Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
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