Jonathans Chinese Ribs

Recipe: Appetizer : Jonathans Chinese Ribs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1/2 c soy sauce

1/2 c hoisin sauce

1/4 c ketchup

1/4 c Chinese rice wine or dry sherry

2 T ground bean sauce (optional)

2 T Tiger sauce (a sweet-hot Caribbean pepper sauce, optional)

1 t sesame oil 1

3 cloves garlic, minced or pressed -- (3 to 5)

1 T brown sugar -- (1 to 2)

1 t rice wine vinegar

Directions

Cooking ribs is divided into two phases. The first phase is seasoning the meat. This is done with a marinade or a dry rub. In Chinese ribs, I use a marinade that is best used overnight. If you are planning to marinade less than 8 hours, heat the marinade in the microwave oven for 30-45 seconds before applying to the meat.

Mix the above ingredients. Place ribs in a non-reactive container (I use a Tupperware marinater). Pour on marinade.

This recipe makes enough for 2 racks of ribs. If you are only cooking 1 rack, you can half the recipe OR prepare the full recipe, use half, and save the rest for pork chops. (The marinade will keep for a few weeks in tightly sealed jar in the refrigerator

The second part of the process is the cooking. The following is just one method of cooking ribs. It is adapted from Chris Schlesinger and John Willoughby and enjoys the benefit of being the easiest.

Marinade ribs overnight. (Use a whole rack of real spare ribs. Cut them only to fit onto the roaster rack) Preheat oven to 180 degrees Place ribs on a roaster pan with a rack. Pour water into the bottom of the pan, making sure not to have the ribs in the water. Place in oven for 5-6 hours, depending on the thickness of the ribs.

The ribs are now cooked. To finish the ribs, you can just turn the oven up to 450 degrees and keep a close watch. If you have the time, they can be finished on an outdoor grill.






Latest Reviews

"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer

"Stuff green bell peppers with a mixture of rice, ground beef and pork sausage for a simple and..." - michelle krz

"Wow...This is amazing recipe. I really love it the ham, the cheese and the 'yummyness' of this picture, Its really delicious. Thanks for sharing." - anna p.

"This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish..." - kookie

"A unique and popular recipe. Sliced apples under a lattice crust get bathed with a sweet buttery..." - ople

"This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did." - phoebe

Happy cooking...