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Chinese Restaurant Style Spare Ribs

post #1 of 3
Thread Starter 

Doe anyone have a recipe for Chinese Restaurant Style Spare Ribs? I thought they were cherry, but further analysis leads me to think otherwise, but I have no idea what. Does anyone have any idea how to make them? 

post #2 of 3

Here try this recipe from Chef JimmyJ:

 

http://www.smokingmeatforums.com/t/111286/spicy-chinese-chicken#post_695454

 

it's great!

post #3 of 3

Hi - I used to make killer BB Chinese-style ribs in my broiler, haven't made them in years though.  Dunno if it would translate to smoking since I used more direct heat, plus I pre-cut them into individual ribs before cooking.  (Did you mean smoked ribs?  Or just ribs?)

 

Anywho, I'd rub them with a little EVO and lemon juice, and dust with Chinese 5-spice powder.  Next I'd brown them up under the broiler on med (flipping once half-way through) until they got a little tender.  I wanna say 30 minutes total??  Then I'd brush them with a mix of soy, stir-fry and hoisin sauces, and honey.  Finally under low broiler for another 10 or 15 minutes, flipping once half-way through.

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