Chinese-Style Spare Ribs
Better than takeout, we cook these Chinese-style ribs in the oven, but they would be just as delicious if you feel like firing up the grill.
Everyday Food, May 2011
70 Ratings
- 5 star values: 17
- 4 star values: 24
- 3 star values: 20
- 2 star values: 7
- 1 star values: 2
Martha Stewart Member
Rating: Unrated
05/26/2014 Delicious. We prefer our ribs falling off the bone so I cooked my rack for 3 hours and that did the trick. Next time I will use the leftover sauce to baste the ribs during cooking -- for us, the 'raw' flavors were too pungent, but I think basting will allow it to mellow and caramelize.
Martha Stewart Member
Rating: Unrated
01/05/2013 This is a fantastic recipe. My family thought the ribs came from our favorite chinese take-out place. The earlier reviewer must have picked up a fatty rack of ribs. My came out great. No gristle or fatty texture. I didn't have any scallions so I left them out and I used ginger powder instead. Enjoy
Martha Stewart Member
Rating: Unrated
05/17/2011 This recipe was disappointing because the spare ribs were so gristly and fatty that we had a hard time finding any meat. I would make this again, maybe with baby back ribs. I think the spare ribs need an hour or two more than the recipe states. The glaze was wonderful and the slaw was great, too... tasted just like the salad that comes from my favorite teriyaki take-out.
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