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Chinese Country-Style Pork Ribs Recipe

Chinese Country-Style Pork Ribs Recipe photo by Taste of Home

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“These ribs are tangy and tender. The Chinese-style glaze gives them a different and unique taste.” Jamie’s original recipe called for the ribs to be baked, but we found we could prepare tender ribs even faster by starting them in the microwave. Jamie Wetter - Boscobel, Wisconsin

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Chinese Country-Style Pork Ribs Recipe

Prep: 25 min. Grill: 10 min.

Yield: 8 Servings

25 10 35

Ingredients

4 pounds bone-in country-style pork ribs
1/2 cup water
1 tablespoon Liquid Smoke, optional
1/2 teaspoon onion powder
1/2 cup chili sauce
1/4 cup hoisin sauce
2 tablespoons honey
1/8 teaspoon cayenne pepper

Directions

Cut ribs into serving-size pieces; place in a 3-qt. microwave-safe dish with water, liquid smoke if desired and onion powder. Cover and microwave on high for 15-20 minutes or until meat is tender.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally.
Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Serve immediately or cool ribs. Cover tightly with foil; place in a freezer container and freeze for up to 3 months.
To use frozen ribs: Thaw in the refrigerator overnight. Place in a baking pan; cover and bake at 325° for 35-40 minutes or until heated through. Yield: 8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving equals 284 calories, 14 g fat (5 g saturated fat), 87 mg cholesterol, 423 mg sodium, 12 g carbohydrate, trace fiber, 26 g protein.

Originally published as Chinese Country-Style Pork Ribs in Simple & Delicious July/August 2009, p53

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Chinese Country-Style Pork Ribs

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Reviewed on Jun. 03, 2012 by nermil68

I don't recommend microwaving the ribs because it made them very dry. The sauce, however, is amazing! I'm going to try it on marinated pork chops next.

Reviewed on Jul. 24, 2009 by Twich

I pre-cooke in microwave as suggested and used boneless ribs, and they were delicious! Just the recipe I've been looking for.

Reviewed on Jul. 08, 2009 by sully47

I par-boiled the ribs in beer and water until tender. For the sauce, I ommitted the honey...and the ribs were still hot and sweet!