Best Grilled Spareribs Cantonese Recipes

TAKEOUT-STYLE CHINESE SPARE RIBS

Steps:

• Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
• Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
• Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
• Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

CHINESE BBQ RIBS

Steps:

• (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
• Prepare a large piece of foil (at least 2" / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
• Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
• Combine the sauce ingredients in a medium-sized bowl. Mix well.
• Once the oven is heated, brush a thin layer of sauce all over the ribs.
• Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
• Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
• While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
• Remove the ribs from the oven and turn the heat up to 450°F (230°C).
• Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
• Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
• Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
• Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.

CANTONESE RIB

Steps:

• Cut rack of ribs into individual ribs. Place in resealable plastic bag or shallow pan. Combine soy sauce, cilantro, hoisin sauce, sherry, sugar, garlic, ginger and crushed red pepper in a small bowl. Mix well. Pour over ribs and turn to coat well. Refrigerate 4 hours to overnight. Preheat oven to 350°F. Place a rack inside a shallow flameproof baking dish. Remove ribs from marinade; reserving marinade. Place ribs on rack and place in oven. Carefully pour 2 cups of water into the bottom of the baking dish. Roast ribs for 90 minutes until well browned and tender. Pour reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer for at least 5 minutes. After the ribs have cooked for 30 minutes, turn and baste with the marinade every 15 minutes. When the ribs are done, brush them with the honey and broil for 3 to 5 minutes until crispy.

GRILLED SPARERIBS CANTONESE

Steps:

• Place ribs in a large shallow pan.
• Mix together marinade ingredients; pour marinade over ribs.
• Cover and marinate, turning occasionally, for 1 to 2 hrs or up to 24 hrs, refrigerated.
• Bring to room temperature before cooking.
• Remove ribs from marinade, reserving marinade.
• Place ribs on an oiled grill 4 to 6 inches from the off-set coals.
• Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender juicy inside, about 1 to 1-1/2 hours.

CANTONESE PORK SPARERIBS (BBQ)

Steps:

• Prepare ribs by removing the membrane.
• Combine all the marinade ingredients in a sauce pan and warm slightly so sugar dissolves and corn starch incorporates.
• Pour over ribs and marinade in refrigerator for 3-4 days. Turn ribs occasionally to ensure even marinating.
• Remove ribs and bring to room temperature. Reserve the marinade.
• Heat grill/smoker to 200-225 degrees F.
• Cook ribs on grill using indirect heat method. Use apple, cherry, pecan, or mesquite wood for smoke. Cooking time should be around 1.5 - 2 hours. Turn and brush with marinade occasionally. Ribs are done when bones pull free from meat when twisted.
• Combine ingredients for glaze.
• Remove ribs and brush with glaze. Let stand for 15 minutes. Sprinkle with sesame seeds just before serving.