Best Pork Spareribs With Honey Soy And Sesame Recipe Foodcom Recipes

SESAME PORK STIR FRY

Steps:

• Add oil to a skillet.
• Brown the pork over high heat, lower heat add seeds honey, soy,& ginger, mix well Add snow peas cook for 2 minutes stirring.
• Serve with rice or noodles.

SESAME TERIYAKI/HONEY GLAZED PORK RIBS

Steps:

• Pat olive oil and dry rub over the ribs making sure all the ribs are covered completely in the rub and let sit overnight, refrigerated, in a non-reactive container.
• Combine the sesame teriyaki marinade and honey, mix well and using hands completely cover the ribs with mixture. Let stand for at least 1 hour.
• Light gas grill and set on a low to medium flame, placing soaked hickory wood chips wrapped in foil over the flames. Slow roast the ribs turning occasionally for about 1 hour.
• Remove when done and serve.

STICKY SOY & HONEY PORK WITH ASIAN NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.
• Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam.
• Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.

SESAME PORK RIBS

Steps:

• In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs, and sauce. Cover and cook on low for 5-6 hours or until meat is tender. , Place ribs on a serving platter; sprinkle with sesame seeds and green onions.

ROASTED SPARERIBS WITH HONEY AND SOY

Steps:

• Place the ribs in a wide baking pan, cover loosely with foil and cook in a preheated 350 degree F for 30 minutes.
• Meanwhile, remove any seeds from lemon and orange and place in a food processor with the ginger, garlic, onion, soy sauce, rice wine, seven-spice powder, honey and sesame oil. Process until smooth.
• Pour off any fat from the spare ribs, then spoon the pureed mixture over the spare ribs. Toss the ribs to coat evenly.
• Return the ribs to the oven at 400 degrees F and roast for about 40 minutes, turning and basting them occasionally, or golden brown. Serve hot.

COUNTRY STYLE PORK SPARERIBS WITH M-H-M TOPPING

Steps:

• PREPARATION-.
• Marinade the pork ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
• Make some roasted garlic clove, (see various recipes on Recipezaar), set aside.
• Grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
• Combine the mustard, sherry, (plus honey, optional), mayonnaise, 2 teaspoons lemon juice and 1 RAW garlic clove (pressed through a garlic press), stir and set aside.
• Slice about 4 RAW garlic cloves into thin slivers, set aside.
• Clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
• COOKING INSTRUCTIONS-.
• Add a little oil to a cast iron pan, drain the port marinate and then place the pork ribs into the frying pan.
• Then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
• When the ribs are slightly cooler, make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of RAW garlic pieces.
• In the Crock Pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
• Then turn on your Crock Pot, cover, place on "High" setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model Crock Pot used.
• Half way threw the cooking time turn the ribs, cover and continue to cook. When almost finished with cooking time, turn one more time and cook a short while longer.
• While the ribs are cooking, boil some water, add a little salt (or oil) and then add the string beans. Cook until "Al dente," drain and set aside.
• Place a little butter in a frying pan, add the string beans, cook stir for 1 minutes, add the chopped bell peppers and cook for an other minute, then add about 6 or more pieces of roasted garlic (remove the skin), toss briefly and place around the sides of a large plate.
• Next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
• When the pork ribs are done cooking in the Crock Pot, then spoon some of the marinate from the Crock Pot on the ribs, sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; Be careful not to let the pieces of pork fall apart, use a big spatula.
• Finally, add a little of the Mustard-Honey-Mayonnaise mixture on top of each of the Country Loin Pork Style Spareribs.
• Serve and enjoy!
• Notes:.
• #1-I made this basic recipe by completely cooking the pork spareribs in a cast iron pan (and with a Mojo Sauce) but the meat came out a little on the tough side. However, it was moist and better the second day (leftovers) when heated up in a microwave; see Photo #1 Mojo Sauce. So I then made this recipe again in a Crock Pot and it came out much better and to my liking; see Photo #2 Mustard-Honey-Mayonnaise Topping.
• #2- A reply to the 2 Star Reviewer, "Thank You for reviewing my recipe." I have now revised the wording a little to make this recipe clearer; Step #5- again use 1 piece of RAW garlic in a press (Not Roasted Garlic) and as an Alternative Option I had recommended using Harvey Bristol Cream which is a little sweeter then dry sherry, Step #11- It is common to place pieces (slivers) of RAW garlic in Puerto Rican Pernil Pork Roasts prior to cooking (that is where the idea came from) -- You are right the M-H-M might have masked the Mojo Garlic Flavor a little. To Quote a Zaar Chef "There is NO Right and NO Wrong with cooking" ... "Cooking is about personal tastes and flavors.".

TENDER PORK SPARE RIBS

Steps:

• Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
• Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
• Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
• Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

HONEY GLAZED PORK SPARERIBS

Steps:

• 1. In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
• 2. Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
• 3. Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes. Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
• 4. Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!

PORK SPARERIBS

Steps:

• Place ribs in a 4- or 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low until pork is tender, 6-8 hours. Serve with a slotted spoon.