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Healthier Version of Chinese Boneless Spareribs (pix)

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Dyal_SC
Dyal_SC Posts: 6,056
in EggHead Forum

Had some boneless center cut pork chops to do something with.  They were only $2.35 for the pack of 4.  :)  Always nice when you can come up with something tasty, healthy and cheap with the stuff you already have in the house.  I'm sure these would be much better with a fattier cut of pork, and with more sugar, but we are trying to keep it healthy during the week...and semi carb friendly.  I made the marinade with just a few things I had in the pantry and the fridge.  Came up with a pretty decent concoction.  Can't wait to play around more with it.  I didn't measure anything, but it had BGE Viva Caliente Rub, Oyster Sauce, Soy sauce, Rice Wine Vinegar, Pineapple Juice, Ketchup, Sesame Oil, tiny bit of Liquid Smoke and Red Food Coloring.  I thought it tasted pretty good, but will try it again one weekend with a fattier cut of pork and more sugar.  :)  I know some of the ingredients had a little bit of sugar, but figured a lot of it cooked off and was also discarded with the leftover marinade that was drained off before wokking. 

I've been having a serious craving for Chinese Boneless Spareribs lately, so these hit the spot and were a nice alternative to the unhealthier version at the local China takeout.  ;)  I thinly cut the chops long ways, against the grain, and then cut each strip in half before marinating.

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Sorry, no wokking pic.  They cooked up fast!  And I didn't want them to burn.  Served up with some Broccoli and Chinese Style Hot Mustard.  Love me some Hot Mustard!image

 

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  • DMW
    DMW Posts: 13,832
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    Healthy ribs? I'm in!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Looks good. Try agave nectar as a substitute. It's low glycemic index.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    These may not be healthy, BUT are sure great.
    Pork, Ribs, Baby Back, Oriental, Sweet & Sour, Chinese, Richard Fl

    Walter Kei's Sweet & Sour Spareribs.  Walter Kei of Hong Kong likes to flour these spareribs and then deep fry them. But I, Grace Young, prefer pan-frying and then braising them.  Kei finishes the sauce with lime juice and butter; this twist reflects the innovative style of Hong Kong cooks.

    INGREDIENTS:
    1 tsp Salt
    1/2 tsp Sugar
    1 tsp Cornstarch
    1 tsp Shaom Hsing rice wine or dry sherry
    1/2 tsp Soy Sauce
    1/2 tsp plus 1 tablespoon olive oil
    1 1/2 Lbs Lean Baby Back pork ribs, cut into single ribs or even better in half also.
    1/3 Cup Dark Brown Sugar, packed
    1/3 Cup Chinkiang or Balsamic vinegar
    1 tsp Butter, unsalted butter
    1/2 tsp Lime Juice
    1 tsp Lime Zest, Optional

    PROCEDURE:

    1. In a large bowl combine 1/2 teaspoon of the salt, the sugar, cornstarch, rice wine, soy sauce and the 1/2 teaspoon oil. Add the spareribs and combine. Marinate 1 hour. Pat dry completely with paper towels. I do not see the need to dry unless you are deep-frying.

    2. Heat a 14" flat-bottom wok over high heat until a bead of water vaporizes within 1-2 seconds. Swirl in the remaining 1 Tablespoon oil and add the spareribs meat side down, spreading them in the wok. Reduce the heat to medium and pan-fry undisturbed 5 minutes, letting the spareribs brown. Then, using a spatula, turn the ribs over and pan-fry an additional 2 minutes.

    3. Add the brown sugar, vinegar and the remaining 1/2 teaspoon salt and 1/3 cup water to the wok and bring to a boil over medium heat. Turn the ribs meat side down. Cover, reduce the heat to low and simmer for 1-1 1/2 hours, until the meat is tender. Add the butter and lime juice and stir to combine. Garnish with lime zest if desired.

    4. BGE Version: Seasoned as the recipe says then added brown sugar etc and placed them on the BGE large indirect at 400F for an hour or so.

    5. Done:

    Yield: Serves 4 as part of a multicourse meal

    Recipe Type: Appetizer, Asian, Main Dish, Meat

    Source
    Source: BGE Forum, Richard Fl, 2012/02/05*

    Author Notes
    The Breath of a Wok, Grace Young & Alan Richardson Page # 188  400F indirect for an hour or so.

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  • Dyal_SC
    Dyal_SC Posts: 6,056
    edited April 2014
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    Thanks, @Richard Fl‌ ! Gonna definitely give that a go. Sounds amazing.
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