Baby Back Ribs – Pt I: Chinese Spareribs

Chinese_Baby_back_Ribs
I been dropping the ball on holiday recipes lately.

I had nothing for Easter.
Didn’t do shit for Memorial Day.
Completely spaced on Mother’s Day…

Seriously, why do you guys read this blog?
I am the laziest food blogger ever.
And you know what?

I’m ready to turn this franchise around…

 

That’s right.
I got a 2-part series coming to you for the 4th of July holiday, featuring: Baby Back Ribs.

Because the 4th of July is around the corner and you’re gonna be cooking.
You know I’m right on this..
And people will accept a hot dog or a kebab but they don’t want that shit.

They’ve broken their New Years resolution long ago and have been OD’ing on burgers since March.
They do not. Want. Another burger.
Trust me on this.

 

Come 4th of July, what they really want to sink their teeth into is some tender, juicy, falling-off-the-bone, wipe-your-fingers-on-some-kids-back, ribs.

And yes – I always wipe my fingers on some toddlers back.
If you’re a toddler around me, then that’s what you’re there for.
They’re always running around  – I never get caught, whatever.

 

 

I had 2 slabs of ribs and thanks to Google, couldn’t decide on how to cook either of them.
So I cooked each differently.

This first instance is Chinese Spareribs.

 

I like my roasted (anything) with a crisp exterior and a juicy interior so I’ve always had a thing for Chinese spareribs.
They’re fucking delicious.
Delicious.

To achieve that crisp exterior, towards the end I roasted the ribs for a bit longer at higher heat.
But if you like a less crisp and more meaty exterior – just leave it to roast at 325 for 2.5 hours.

 

And all that shit I said about it being tender and falling off the bones and needing to wipe your hands on a child.
All true.
So get that kid ready.

 

 

 

 

 

Baby Back Ribs – Pt I: Chinese Spareribs

What I Used.

1 full rack Pork Ribs.large tbsp Chinese Five-Spice Powder. ½  cup Hoisin Sauce. ¼ cup Shaoxing Wine (or dry sherry). 2 tbsp  Soy Sauce. ¼ cup Honey. Salt. Pepper. 1 tsp Sesame Seeds.

What I Did.

Preheat your oven to 325 deg.
Sprinkle the five-spice powder evenly over ribs and rub into them until thoroughly coated.
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Combine the hoisin sauce, shaoxing wine, soy sauce, and the honey in a gallon-sized zip lock bag.
Put the ribs in the bag and mush around until fully coated.
How_to_make_chinese_ribshttp://ivegotcake.com
Let ribs marinate overnight.

Line a roasting pan with heavy duty foil and 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 lined pan and put the spare ribs (rib side up) on the rack.
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Roast  at 325 deg for 1 hour.
Flip the racks over and brush the ribs with the reserved marinade.
Dana_fashina_food Boston_food_bloggers

Roast for another 45 mins.
Add more water to the roasting pan as it dries up during the roasting process. 

Roast, rotating ribs and basting with the reserved marinade until charred & glazed or until desired texture is achieved.
Dana_fashina_recipes http://ivegotcake.com
Let rest 10 minutes, then serve.

Boston_food_blogs http://ivegotcake.com http://ivegotcake.com
You’re gonna wanna eat the bones.
I’m telling you now to resist.
How_to_cook_chinese_ribs Chinese_Baby_back_Ribs

80 thoughts on “Baby Back Ribs – Pt I: Chinese Spareribs

  1. I’m sitting here with a post-birthday hangover, desperately wishing I could reach into the screen and eat these….. they look sooooo good!
    They really do look ‘fucking delicous’!

    1. First off – Happy Belated birthday girl!
      I can only imagine what you did to celebrate so go ahead and tell me.
      Secondly, these ribs were EVERYTHIIIING.
      Everything.
      😀

      1. Thank you! It started off in the worst hotel in Nicaragua! I am posting about it tonight! It was an alright day, I don’t know anyone here, but I met a nice Aussie girl and she had a few beers with me. I will have to have a big one next year to make up for it.

  2. Nomnomnomnom! Sorry my site is down right now. Taking a break to get through some hairy mental stuff. Thought the break would do me some good. Will probably turn it back on real soon. 🙂

  3. Damn yo! These look goooo-ooood! Thanks for sharing! My hubby makes some killer ribs. He smokes them with mesquite wood chips and beer for hours. Our whole neighbourhood will smell like mesquite and you will slowly see men exit their houses and gravitate to our backyard bbq. It’s hilarious. LOL!

    1. Hahaha, I love it!!
      I wish I had a yard so i could grill – does he have any tips for using his recipe but indoors?
      ??????????
      Sorry, I’m just all about ribs right now lol

      1. Hey Dana – sorry for the delayed response. Here are his tips! You have to keep the ribs moist while they cook for hours to achieve maximum tenderness and yumminess. He seals them up in foil with BBQ sauce, beer and fresh chilis. You can also use wine or rum or apple juice.

      2. Andddd…”I smoked them on indirect heat on the grill for about an hour, then moved them into the oven for three or so at 275F. The key is heavy duty foil that doesn’t break and sealing those beauties up nice so they don’t lose moisture.”

  4. They look delicious, Dana. But why did you have to pick that one?! There’s hundreds of celebrations that we are celebrating here in Europe, and you had to pick the one we don’t. Mhy not celebrate Mary Immaculate Conception (My birthhday, btw)? No, it had to be something we don’t do.

    1. Hahahaha!
      Calm down, calm down, the holiday isn’t even here yet heehee.

      For your birthday, your holy conception – I’m gonna have to make like a tripple deck cake or something.
      And you know I suck at baking…flour in my hair and ears…why put me through that?

  5. I love that the profile photo here is some bones and some meat on the side. Classic. Its 7am and I seriously want some ribs right about now! I don´t care, I love it. I don´t have to be american to want to eat these on the 4th of July, I will be on a boat trip – BALLER – Not. Anyway a small boat for a few hours, perhaps I will bring some spare ribs to go with the birthday celebrations? LOL. I´m thinking ribs, cheap champagne and boat = “papa, I´M A MILLIONAIRE” Plus. who doesn´t like ribs anyway?
    I will be copying this recipe and soooooooon. 4th July is only around the corner!
    x

  6. Mmmmmmmm my mouth is watering, I love Chinese ribs. I need to see if I can get some of those giant zip lock bags over here, I normally put my ribs in a plastic tub with a lid and shake ’em around, but I like your mushing suggestion.
    My boyfriend is asleep and I had to suppress a giant laugh at “wipe-your-fingers-on-some-kids-back” and just ended up doing some weird wheezes 😉

    1. LMAO!!
      I end up snorting whenever I try to hold back a laugh. It always embarrasses the people around me and I love it.

      The plastic tub isn’t a bad idea either. The bag just takes up less room in my fridge :p
      xxoo Emma

  7. Yeah, baby is back. Really, you never left. Finally, my children will come in handy. (Geddit?) You have more than made up for any shortcomings by throwing such a bone our way. (Oh, I am on pointe today….) Enough about me, this made my mouth water Cake. Yup, it did.

    1. Hahahaha, you really are on a roll!
      But hey if it got your mouth watering and your tongue wagging, then I am content 😀

      PS
      I think you’re kids are past the age where I could get away with wiping my hands on their backs.
      I feel like they’d pick up on my real quick :p

  8. if only its possible to download food over the internet.
    Swear to God I will rape the download button for this one! hahaha
    Thanks for sharing Dana. You always amaze me with your fashion and cooking skills. 😉

    April of: https://beybiapril.wordpress.com
    Instagram: @aprilnunezzz

  9. These sure do look tasty! It’s been a long time since I had ribs. I remember some restaurant with a lot of sawdust on the floor for effect. They had great ribs. Well, I bet you’re going to have a great fourth of July. Lots of fireworks and good food. Enjoy! And have a great week, Dana!

    xo, Bry

    Drissella.Naughty&Nice

    1. Thanks Bry.
      Yeah it’s been a while since I’ve had ribs too, because as you can see from my lil ol blog here – I’m not a huge meat eater.
      But then I had to bring something for the 4th of July (figuratively) and that’s where ribs come in, heehee.
      Hope you’re having a good week babe
      xx

  10. I totally agree with you. Toddlers are like napkins… that move! Revolutionary right? Anyway, sounds like you’ve got a 4th of July menu I can definitely relate to. In fact, the main food at our family BBQ’s always consisted of ribs and steak as the main “meats”. I remember inviting my friends from high school over to one of them (my HS graduation party) and they raved about how good the food was and were admittedly surprised that we “just” didn’t have the old standbys of hamburgers and hot dogs for food options LOL. Interesting.

    1. Mhmm very interesting indeed.
      Its like if all you have is hot dogs and hamburgers, what’s the difference between your cookout and everybody else’s?

      Now the last cookout I went to, they were roasting a whole pig. Now I’m not doing all that but I’m just saying…

  11. These look so fantastic! To be completely frank, I wouldn’t worry too much about writing for specific holidays, because as long as you’re showing seasonal stuff that’s interesting, that to me makes for a quality food blog.

    That said, bring on all the ribs!!

    1. Thank you!
      I been feeling like a slacker recently, from trolling everyone else’s blog but now I feel better 😀
      Thanks girl!
      Hope you’re having a good week so far, yay for Wed!
      x

  12. I am almost licking my fingers as I’m reading this- Chinese Spare Ribs are the way to go indeed! Ps you dont seem like a lazy food blogger to me. I am so inspired by these posts. Ps i met up with my mate today who is a cook, and he will be coming to my place once a week to give me lessons!

  13. Hey lady, these look awesome! I’m just catching up on your posts & I’m highly impressed with these. Well done!

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