Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chinese Bbq Pork Ribs

 
One serving costs about $1.05

$1.05 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free lunch,main course,main dish,dinner Chinese,Asian
spoonacular Score:35%

Spoonacular Score: 35%

 

Chinese Bbq Pork Ribs could be just the gluten free recipe you've been looking for. This main course has 291 calories, 19g of protein, and 17g of fat per serving. This recipe serves 6. For $1.05 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of hoisin sauce, sugar, sauce a, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Overall, this recipe earns a not so super spoonacular score of 32%. Try Chinese pork ribs, Chinese Pork Ribs, and Chinese Pork Ribs for similar recipes.

Pinot Noir, Shiraz, and Zinfandel are my top picks for Barbecue Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Francis Ford Coppola Oregon Pinot Noir

Grown in an appellation that experiences cool summers and mild winters, this Pinot Noir offers an exciting contrast to Coppola's California bottling, expressing a more delicate tannin structure and higher acidity that makes it elegant and well-proportioned. This wine reflects the essence of the appellation and flavors that make Oregon Pinot Noir so desirable.Light and stylish, the palate presents a freshly pickedquality, lively acidity, and well-balanced oak sweetness.This vintage is fruit forward with a satiny supple textureand ripe tannins. Thanks to careful barrel selection, notesof grilled almonds and toasted bread are beautifullyintegrated into the flavor matrix.

» Get this wine on Wine.com

Ingredients

Servings:
2 pounds
2 pounds baby-back ribs
baby-back ribs
2 Tbsps
2 Tbsps honey
honey
some
some bbq sauce
bbq sauce
0.5 tsps
0.5 tsps salt
salt
2 tsps
2 tsps sugar
sugar
2 tsps
2 tsps spices
spices
1 tsp
1 tsp milk powder
milk powder
2 tsps
2 tsps wine
wine
1 tsp
1 tsp garlic powder
garlic powder
1 tsp
1 tsp cinnamon
cinnamon
some
some bbq sauce
bbq sauce
2 Tbsps
2 Tbsps hoisin sauce
hoisin sauce
2 tsps
2 tsps red bean paste
red bean paste
1 Tbsp
1 Tbsp sesame seed paste
sesame seed paste
1 Tbsp
1 Tbsp sugar
sugar
2
2  red beancurd
red beancurd
1 tsp
1 tsp garlic
garlic
1 tsp
1 tsp shallots
shallots
2 pounds baby-back ribs
2 pounds
baby-back ribs
2 Tbsps honey
2 Tbsps
honey
some bbq sauce
some
bbq sauce
0.5 tsps salt
0.5 tsps
salt
2 tsps sugar
2 tsps
sugar
2 tsps spices
2 tsps
spices
1 tsp milk powder
1 tsp
milk powder
2 tsps wine
2 tsps
wine
1 tsp garlic powder
1 tsp
garlic powder
1 tsp cinnamon
1 tsp
cinnamon
some bbq sauce
some
bbq sauce
2 Tbsps hoisin sauce
2 Tbsps
hoisin sauce
2 tsps red bean paste
2 tsps
red bean paste
1 Tbsp sesame seed paste
1 Tbsp
sesame seed paste
1 Tbsp sugar
1 Tbsp
sugar
2  red beancurd
2
red beancurd
1 tsp garlic
1 tsp
garlic
1 tsp shallots
1 tsp
shallots

Equipment

bowl
bowl
oven
oven
frying pan
frying pan
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

Cut ribs in equal size and pat dry. Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator. Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated. Preheat oven to 350F. Put ribs on a pan place and roast on the top shelf. Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes. Remove from oven and brush ribs with honey.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.05
Ingredient
2 pounds baby-back ribs
2 tablespoons honey
2 teaspoons sugar
2 teaspoons spices
1 teaspoon milk powder
2 teaspoons wine
1 teaspoon garlic powder
1 teaspoon cinnamon
2 tablespoons hoisin sauce
2 teaspoons red bean paste
1 tablespoon sesame seed paste
1 tablespoon sugar
2 red beancurd
1 teaspoon garlic
1 teaspoon shallots
Price
$3.80
$0.51
$0.01
$0.80
$0.08
$0.15
$0.09
$0.08
$0.42
$0.09
$0.18
$0.02
$0.01
$0.07
$0.01
$6.32

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
290k Calories
19g Protein
17g Total Fat
14g Carbs
6% Health Score
Limit These
Calories
290k
15%

Fat
17g
27%

  Saturated Fat
5g
37%

Carbohydrates
14g
5%

  Sugar
11g
13%

Cholesterol
66mg
22%

Sodium
371mg
16%

Get Enough Of These
Protein
19g
39%

Selenium
30µg
44%

Vitamin B3
6mg
34%

Vitamin B1
0.48mg
32%

Vitamin B6
0.43mg
22%

Vitamin B2
0.32mg
19%

Phosphorus
179mg
18%

Zinc
2mg
18%

Manganese
0.21mg
10%

Vitamin B12
0.56µg
9%

Vitamin B5
0.82mg
8%

Potassium
285mg
8%

Vitamin D
1µg
8%

Copper
0.15mg
7%

Iron
1mg
6%

Magnesium
21mg
5%

Calcium
53mg
5%

Fiber
0.68g
3%

Vitamin E
0.28mg
2%

Folate
4µg
1%

covered percent of daily need

Related Recipes