Boneless Spare Ribs Chinese Takeout Recipe! The Woks of Life
Thinly slice the pork into strips about 3″ long and place in a large sealable plastic bag. Whisk together the remaining ingredients in a small bowl until well combined. Pour the marinade into the plastic bag with the pork. Seal the bag and place in the refrigerator overnight or for at least 4 hours.
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Preheat the oven to 160C/320F. Pour the ribs and all the marinade into a baking dish large enough so the ribs are in a single layer, but not so large that they are too spread out. Add water up to about 1/3 of the way up the ribs. 6 Cover tightly with foil and place in oven to cook for approximately 1.5 hours.
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Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate. Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes. Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desired.
Boneless Spare Ribs Chinese Takeout Recipe! The Woks of Life
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.
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Instructions. Start by slicing the ribs into 1-inch pieces, then cut them in half. Add the ribs to a large mixing bowl, add the hoisin sauce, soy sauce, dark brown sugar, honey, five-spice powder, garlic, ginger, and red food coloring. Cover the ribs and place them into the refrigerator for about 1 to 2 hours.
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Chinese Boneless Spare Ribs Takeout Boneless Spare Rib Recipe
Next, preheat the oven to 400 degrees, and put the ribs on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes. Turn and flip the ribs every 10 minutes until all sides are golden brown. About 10 minutes before the ribs come out of the oven, prepare the sauce. Heat the oil in a wok over medium low heat.
Boneless Spare Ribs Chinese Takeout Recipe! The Woks of Life
Whisk together the remaining ingredients in a small bowl until well combined. Pour the marinade into the plastic bag with the pork. Seal the bag and place in the refrigerator overnight or for at least 4 hours. When ready to cook, preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil and place a baking rack on top.
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Clean and oil grilling grate. Place the ribs on the cool side of the grill, reserving marinade. Cover and cook at 350 degrees for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Cover and continue to cook for 35 minutes more. Baste with remaining marinade and move ribs directly over the coals.
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Preheat your air fryer to 400 degrees. Add the pork in a single layer and cook for 4 minutes. Remove the pork from the air fryer, baste generously with the sauce (follow the instructions above for the sauce) and cook another 4 minutes until the pork is crispy. Baste with more sauce if desired and serve.
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Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top. Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
Boneless Spare Ribs Chinese Takeout Recipe! The Woks of Life
The Velvetting process is add 1 tablespoon of Baking Soda to 1/4 cup of water, then mix and pour over your pork and let rest for 20 minutes. After 20 minutes rinse it thoroughly. If you have a decent cut of pork with some fat, start here. First thing you need to do is cut any bones away from your pork and slice to 1/4" thickness.
Boneless Spare Ribs Chinese Takeout Recipe! The Woks of Life
Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides. Turn down the heat, and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons Chinese black vinegar, 4 tablespoons sugar, and 5.
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In a separate bowl, mix the water and cornstarch until the cornstarch is fully dissolved. Heat a saucepan over medium heat and pour in the sauce mixture. Bring it to a simmer. Slowly pour in the cornstarch mixture while stirring continuously. Cook for an additional 2-3 minutes until the sauce thickens.
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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.
Boneless Spare Ribs Chinese Takeout Recipe! The Woks of Life
Step 1. In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.