Try this Chinese Barbecued Spareribs recipe, or contribute your own.
Suggest a better descriptionPREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately. Makes 4 to 6 Servings KEN HOM PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (550g) | ||
Recipe Makes: 4 | ||
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Calories: 1002 | ||
Calories from Fat: 469 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.1g | 70 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 230.6mg | 71 % | |
Sodium 1083.3mg | 37 % | |
Potassium 1814.3mg | 48 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 38.9g | ||
Protein 84.5g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1002
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