Chinese Barbecued Spareribs

    Chinese Barbecued Spareribs

    Recipe Picture:Chinese Barbecued Spareribs
    1

    Chinese Barbecued Spareribs

    (38)
    2hours15min


    35 people made this

    Although called barbecued ribs these are actually cooked in the oven above a water tray; the result however is exactly the same as those at my local Chinese restaurant.

    Ingredients
    Serves: 6 

    • 1/2 cup (125ml) hoisin sauce
    • 1/4 cup (60ml) cranberry sauce
    • 3 tablespoons reduced sodium soy sauce
    • 2 tablespoons white wine
    • 2 tablespoons honey
    • 1/2 teaspoon red food colouring
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon Chinese five spice powder
    • 2kg pork spareribs, cut into 2cm pieces
    • 2 cups (500ml) water

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Extra time:1hour marinating  ›  Ready in:2hours15min 

    1. In a large bowl mix hoisin sauce, cranberry sauce, soy sauce, white wine, honey and red food colouring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover and marinate in the refrigerator at least 1 hour.
    2. Preheat oven to 180 degrees C.
    3. Place water in the bottom of a large roasting tin. Arrange ribs on a rack and cook 30 minutes in the preheated oven.
    4. Cover with remaining sauce mixture and continue cooking 30 minutes until done.
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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (30)

    by
    28

    It was delicious! I left out the food coloring, but other than that, I followed the directions exactly. Will try it on company now.  -  03 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    26

    Excellent taste. First time I have made ribs and these came out excellent! I followed the recipe down to the letter including using the red food coloring. I like salty so when I make it next time I will put a little more soy sauce. Also I will puncture the ribs with a fork before marinating them to absorb more flavor. I will let them marinade at least 3 hours. This is important because as the ribs cook, the sauce drips down into the pan of water so it is wise to saturate the ribs and maybe basting every 15 minutes may not be a bad idea. But I dont want to be bothered, so I think the steps above will improve the recipe to give more flavor on the inside. These ribs where fall of the bone and succulent but I like mine a little crispier and burnt a little which is why I advise after the hour in the oven is done I would turn up the heat in the oven and let 'em roast an extra 5-10 minutes to make the outsides more crispy. Must also say that the leftovers taste even better than the fresh batch. The leftovers that sat overnight in the fridge had even more flavor the next afternoon when I microwaved them. I made them with the chinese chicken fried rice recipe from allrecipes.com and got many compliments. A+++++  -  06 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    21

    I just made these ribs and everyone went wild! What a fantastic recipe. I didn't cook them on a broiler pan with the water. I put them single layer on a cookie sheet and baked them at 350 degrees on convection roast. I changed the foil on the cookie sheet and then basted them with some fresh marinade I made. Put them back in on convection roast for another 5 minutes and basted them one more time. I also sprinkled some sesame seeds on top. Finger licking good!! This recipe is a keeper. I also served it with the Vegetable Lo Mein recipe I got off of allrecipes.com. Great dinner!!!! Thanks!!!  -  02 May 2004  (Review from Allrecipes USA and Canada)

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