Sticky Chinese Ribs | Pork Recipes | Jamie Oliver (2024)

FAQs

How long to cook ribs in the oven with Jamie Oliver? ›

Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.

The characteristic red hue of char siu comes from red food coloring, which you can add to the marinade if you'd like, but I prefer to go au natural. It's plenty pretty on its own. Hoisin sauce—a fermented soy bean-based sweet and savory barbecue sauce—is the primary flavoring agent in the marinade.

Originally, char siu dishes were made with the meat from pigs and wild boars and roasted over open flames. One of the recognizable factors for a dish like Chinese spare ribs is the sweet, caramelized flavors, which used to come from heating the sugary marinade over the fire.

No matter which type of rib you get your hands on, cook it low and slow for super tender meat and don't forget a sticky, spicy-sweet glaze.

You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

You want to cook ribs low and slow in the oven until their temperature reads between 170–180°. At this temperature, the fat and collagen in the ribs begin to break down, making them ultra-tender.

Chinese sweet and sour sauce. Probably the one you're thinking of. It's served with various different dim sum type fried dishes such as spring rolls, and fried wontons. It's more of an orangey red as red and yellow food colouring are used to creates this sauce.

Worst: Barbecue Spare Ribs

At Chinese restaurants, they're coated in a salty-sweet barbecue sauce. One order can pack in 1.5 times the sodium you should get in a day, along with 64 grams of fat. They also can have more sugar than a can of soda.

Chinese char siu ribs are a brilliant bright red color thanks to a delicious sauce. You need to get to know them on an intimate level.

Grilled side dishes to accompany Chinese-style pork ribs include Asian grilled corn on the cob with a garlic and soy glaze, or vegetable packets on the grill. You also can serve the ribs with Asian coleslaw, steamed rice, fried rice, or hot or cold noodles.

Do Chinese restaurants deep fry ribs? ›

They are usually already prepared, but room temperature or cold. The ribs are then “oil blanched” which means a quick 30 second to one minute deep fry to revive them and also gives an added flavor. Same is true for green beans in a Chinese restaurant, dump'em into the fryer for quick time, and voila!

In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, which then may be fried, steamed, or braised. In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce.

When using a slower method like the grill, smoker, or oven, you'll need about 3-5 hours. Slower methods can be ready in as little as 30 minutes - however, keep in mind that the longer you cook your pork back ribs the more tender and succulent they'll be.

The reason you would boil ribs before cooking them is simple. This process helps tenderize the ribs and makes them more juicy. It not only shortens the cooking time significantly, but it also helps make the meat far easier to chew.

Onion and garlic are classic flavor enhancers. Ground mustard ends up in almost all of my rubs as a punchy, almost acidic note of brightness. My secret ingredients in my rib rub are cinnamon and celery salt.

The best temperature to bake ribs is typically around 275°F to 300°F (135°C to 150°C). Cooking ribs at this temperature allows them to cook low and slow, which helps break down the tough connective tissues and makes the meat tender and juicy.

Majorly cut down the cook time for barbecued baby back ribs by sealing them in foil then finishing them over wood chips. It takes a third of the time for tender, flavorful ribs!

Marinade ribs in the rub 3-4 hours before cooking in a roasting tray (you may need to cut the rack of ribs in half if too big) Cover marinated ribs with with baking paper and foil tightly (in the same tray) Preheat oven to 160°c and cook ribs for 3-4 hours or until soft and tender.