Chinese Spareribs Recipe

Unknown · September 2006

Hi all: I am looking for a recipe for Chinese Spareribs. The kind you get at the chinese restraints. Is it food coloring that gives it the red color? Any help would be nice
Mike C

fishlessman · September 2006

<p />Mike C.,
i did the ribs and the loin from a country rib roast, there is a good amount of fat for flavor and the cook is faster than regular spares done in the mid 300's. you will have to experiment with spares if you do them, but the marinade is as good as any chinese takout ive ever had. it would be brown without the food coloring but still taste the same
this is from a thread written posted by qsis
Char Siu Chinese Marinade (Paul Kirk)[p]½ cup sugar
3 T. sweet sherry
2 T. soy sauce
½ cup hoisin sauce
2 teas. minced fresh ginger
½ teas. five-spice powder
1 teas. salt
½ teas. red food coloring[p]Mix the sugar into the sherry and soy sauce until sugar is dissolved. Add the rest of the ingredients and blend well.[p]Paul says he uses it mostly on pork strips and country-style ribs. He marinates those pieces for 2-4 hours. I marinate the pork loin overnight.[p]Cook to 140 degrees internal temperature.[p]

Unknown · September 2006

Mike C.,
Here are some thoughts borrowed from a "W" neighbor. If you use red food dye be careful. It makes a mess if not done carefully. Ribs or roasts work.[p]Pork, Tenderloin, Cantonese, Lee Chin, Char Sui

Lennard, enjoy your WSM! Although these are not written for a smoker, here are 3 Char Siu (Chinese Roast/Barbecued Pork) recipes, two of which I’ve made and liked very much and the third comes from a good source but I haven't tried it yet. Hope they are helpful. Let us know if and how you adapted them for the WSM. Doug's suggestion about Googling is a good one. I hope this works; it's my first post on the re-styled forum.
[p]*****MARINADE (Lee Chin)*****
1 Tbs minced garlic
2 tsp minced ginger
1 Tbs sugar
1 Tbs dry sherry
1 1/2 Tbs hoisin sauce
1/4 cup Kikkoman soy sauce
2 Tbs ketchup
Red food coloring (optional)
*****ALTERNATE MARINADE (Irene Kuo, "The Key to Chinese Cooking," p. 116)*****
2 cloves garlic, minced
1 Tbs sugar
Scant 1/2 teaspoon five-spice powder
3 Tbs light soy sauce
2 Tbs bean paste (bean sauce)**
1 Tbs dry sherry
2 Tbs ketchup
2 Tbs pineapple or orange juice
Red food coloring (optional)
1 Tbs malt sugar, honey, or Karo syrup
*****BASTING SAUCE (Try using a squirt bottle)*****
1 Tbs sugar
2 Tbs hot water
4 tsp dark sesame oil

1 Freezes well for months, especially if the meat has been frozen and then vacuum-packed. It is best to leave the meat in whole pieces for storing or rewarming in the oven in order to keep it from drying out.
2 2 pounds pork tenderloin, fat trimmed and meat cut into long strips about 2 inches in diameter, or 2 inches wide and 1 inch thick carrot, for ends of skewers. Marinate meat for 2-4 hours (no longer, or the texture will be affected.)
*****LEE CHIN’S METHOD USING A VERTICAL ROASTER WITH SKEWERS*****
1 Thread the pork strips on the skewers and end with a 3/4-inch piece of carrot to keep the meat from sliding off. Hang skewers from the vertical roaster and place in a small roasting pan filled with 1/4 inch of water.
*****IRENE KUO’S OVEN RACK METHOD*****
1 Remove all the racks from your oven but the topmost one. Pour a few inches of water into a roasting or broiling pan and place it on the floor of the oven to catch the dripping and prevent smoking. Preheat the oven as per recipe instructions.
2 Insert a meat hook, drapery hook, or even a bent strong paper clip into one end of each meat strip (1 hook per strip) and hook the strips onto the top rack over the drip pan in one line. (If you like roast pork, double or triple the recipe and roast by hanging the meat in several rows so that you always have some on hand.)
*****JEAN YUEH’S OVEN RACK METHOD,Dim Sum & Chinese One-Dish Meals, © 1981, p. 48***********
1 Place one oven rack close to the top of the oven, another rack closes to the bottom. Fill a large roasting pan with 1/2 inch of water and place it on the bottom rack. (R’s note: Keep water to a miniumum, then save defatted pan drippings for a sauce.) Pull out the top rack, so it will be easier for hanging, and hang the other end of the hooks onto the rack. Space so pieces of meat do not touch each other. The meat also should not touch the water in the pan, and should not hang over the edges of the pan, so the pan can catch all the drippings and prevent smoking.
2 Roast the meat at 500°F for 5 minutes, then lower the heat to 400°F. Roast 30 minutes longer. Baste meat with the syrup and bake 2-5 minutes more. Let strips cool and firm up slightly, about 5 minutes Slice strips crosswise, on the bias, as for London Broil.
*****TO REHEAT COLD OR FROZEN ROAST PORK*****
1 Cut desired amount into slices. Do not slice before freezing or the meat will dry out. Place in an overlapping line in a snug shallow ovenproof dish. Pour a little (about 1/8-inch) meat or chicken stock over meat and heat in a 350°F oven or broiler until liquid is steaming, the interior of the meat is hot, the top surface is crisp. If you have no stock, season some water with soy and honey or syrup to taste.
*****SERVING SUGGESTIONS*****
1 Char Siu Noodle (serve on fresh Chinese noodles)
2 In steamed buns
3 Sliced very thin on top of sliced cucumber or Boston lettuce
4 Roast Pork Almond Ding, "The Key to Chinese Cooking",Irene Kuo, page 345
5 Yangchow Fried Rice, "The Key to Chinese Cooking", Irene Kuo, page 427
6 Shredded into soups
*****BEAN PASTE, SAUCE*****
1 This is a thick brown paste made from fermented soybeans, flour, and salt. It comes in two forms: the regular, which contains whole beans and which I prefer, and the ground, which is puréed and more widely available. The latter is slightly saltier, and if you buy it, use it with a little more sugar. A major seasoning agent of the northern and Szechuan schools of cooking, bean paste not only coplors the food and thickens the sauce, but also gives the dishes a distinctive flavor.
2 Bean paste comes in cans. Transferred to a covered jar, it keeps indefinitely in the refrigerator. To prevent the ground bean paste from drying out during long storage, add a little oil or dark sesame oil, stir well, and then refrigerate. Bean paste is frequently labeled sauce. — “The Key to Chinese Cooking,” by Irene Kuo, page 486.
3 — From a class taught by Tan Lee Chin Kemp

Recipe Type
Main Dish, Meat

Recipe Source
Author: Rita Y[p]Source: Weber, Rita, 07/04/04[p]EQUIPMENT[p]"S"-shaped hooks made from stiff wire, or curtain hooks or paper clips bent into “S” shape (also, check the TVWB jerky threads for some discussion and clever ideas for hanging the meat)[p]A large roasting pan for catching drippings

Chinese Spareribs Recipe

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