Take Out Style Chinese Spare Ribs
ve you ever cooked something that actually tastes a lot better the next day? Well these Chinese restaurant takeout style spare ribs are a perfect case.
- 5 cloves garlic (minced)
- 1 tablespoon canned pineapple (minced)
- 1 star anise (ground in a mortar and pestle)
- 1 tablespoon salt
- 5 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons peanut oil
- 2 tablespoons hoisin sauce
- 1 teaspoon ground bean sauce
- 2 tablespoons tomato puree (or 1 tablespoon tomato paste mixed with 1 tablespoon water)
- 5 tablespoons ketchup
- ½ tablespoon five spice powder
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon pepper
- ½ tablespoon paprika
- 2-3 racks baby back ribs
Stir together all the ingredients from the garlic to the paprika to make the BBQ sauce. In a zip-loc bag, add the ribs and half the sauce. Either marinate them overnight, or for 4-6 hours with a little extra sauce. Store the leftover sauce for later use.
Preheat your oven to 325 degrees. Prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan so there is about a half inch of water. Place a roasting rack on top of the pan and place your spare ribs on the rack (rib side up) and place in your preheated oven.
Roast for 30 minutes. Flip the racks over and roast for another 45-60 minutes. Add water to the roasting pan as the water dries up during the roasting process. If you like, you can finish them with a couple minutes under the broiler.
Calories: 504kcal | Carbohydrates: 19g | Protein: 35g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 1201mg | Potassium: 522mg | Fiber: 1g | Sugar: 16g | Vitamin A: 330IU | Vitamin C: 3.7mg | Calcium: 64mg | Iron: 1.9mg