![]() ![]() WHAT CAN I SUBSTITUTE FOR CHINESE 5 SPICE?Ĭhinese 5 spice powder/seasoning is a pretty crucial ingredient in the flavor of these pork spare ribs so omitting it isn’t really an option. They remind me a lot of this sticky honey soy pork chop recipe actually which is like the non-takeout version of this recipe. If you love sticky, sweet and savory foods, you will absolutely love these pork spare ribs. This allows the heat in the oven to circulate around all the edges getting them nicely browned and crispy.īrushing the pork with the extra marinade while it cooks also helps with that sticky glaze that makes Chinese spare ribs so delicious. The trick to a crispy bake on these is to lay them on a baking rack on top of baking sheet. Those crispy edges make you think they’d be fried but these actually get baked in the oven. The cooking technique is probably not what you expect for boneless spare ribs. It’s best to let the pork sit in the marinade overnight but if you’re short on time, 4 hours or so will do. red food coloring (optional – but gives the spare ribs that traditional takeout red color).Keeping the slices thin helps the edges crisp up and get that crunchy texture like the takeout dish has. If using the pork loin, slice the pork into thin strips. Traditionally, in Chinese restaurants they’ll actually use boneless pork butt (which is technically from the shoulder of the pig – I know, confusing much?!) cut into thick slices, roasted and then sliced into long thing lengths. ![]() Using pork loin will also keep the fat content a bit lower in the recipe. You can use either boneless pork spare ribs if you can find them (boneless pork country ribs are likely easier to locate) or, boneless pork loin like I did here. Letting the pork absorb all that flavor overnight makes a huge difference in the final dish. The key in how to make boneless spare ribs that taste just like Chinese takeout is all in the marinade. I’ve made copycat versions of a few restaurant dishes here and there like my Kung Pao chickpea recipe (a vegetarian take on Kung Pao) and this shaved beef recipe which is a quick stir fry version of beef and broccoli.īut, I can confidently say this recipe for Chinese spare ribs is by far my favorite and maybe even the best replication I’ve managed to date. Needless to say, boneless pork spare ribs have been on our Chinese takeout order ever since.Īnd recently, I found myself examining them a little more thoughtfully wondering if I could replicate them at home in a slightly better for you but still authentic way. I think I went back 3 times for more until eventually we both just polished off the entire container between comments like “these are SO good” and “we need to order these more often!”. I ate my wonton soup, put a normal sized serving of rice + chicken and broccoli on my plate and added a few of the spare ribs on the side thinking I wouldn’t really be into them. These boneless spare ribs were not in our regular rotation so they threw me off my game entirely. You know how Chinese takeout menus go, there’s approximately 500 things on them, 75% of which you have no idea what they even are and you order the same 5 items in rotation every single time. Somewhere in the last 20+ years though I completely forgot about them. Traditional Chinese spare ribs, the ones with the pork bone, were always in the order when we got takeout growing up. I don’t think I’ve had a Chinese spare rib since takeout as a kid. It was like an immediate throw back to my childhood. Usually, that just means a small wonton soup for me and a shared container of boring chicken and broccoli.īut a few months back, Ulysses threw a curve ball into our typical takeout order and came home with a small container of boneless spare ribs. If you want another cuisine, you basically have to go out and make a meal of it.īecause of this, we eat our fair share of Chinese takeout. It’s pretty much either pizza or Chinese.Įverything else is just too far away to warrant takeout. Takeout options in our town are pretty slim. Learn how easily you can make them at home! Sticky and sweet with crispy edges and that deep red color. These Chinese boneless spare ribs are just like the takeout recipe. ![]()
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