Cantonese Pork Ribs

I will admit that my wife’s cousins make some really great Asian inspired pork ribs.  As I scanned my refrigerator and freezer for ideas, I immediately saw a slab of pork ribs. I don’t know about you, but when I see something like a rack of ribs, chicken breasts, or event a head of broccoli, I always question myself ‘What can I do with this?’.

Cantonese Pork Ribs

Recently, I had the urge to make something Asian flavored, family style, and have some of my family over. After seeing the ribs, I immediately thought of Cantonese style pork ribs, served with egg rolls, Asian coleslaw, grilled chicken, fresh salad, and of course, some really good white rice.

Ingredients:

  • Pork ribs (baby back, or spare); fat trimmed, and cut into 3-4″ sections
  • 1/4 tbsp  sherry cooking wine
  • 2 tbsp brown sugar
  • 1/2 tbsp garlic powder
  • 1/4 tbsp soy sauce
  • 1 tbsp minced ginger
  • pinch of cracked black pepper
  • 1/2 bunch of green onions, thinly sliced

Begin by finding your sharp knife, or if you are like me, get your cleaver out, and break down the ribs into 3-4 inch pieces. To a large bowl, add in the the remaining ingredients, excluding the green onions, and mix well. Add in the ribs, mix to coat, and let this marinate over night. If you do not have that time, marinate for at least 4 hours.

When you are ready to cook, preheat your oven to 350 degrees. To a large casserole dish, add the rib pieces , reserving the marinade, cover, and cook for 2 hours. Let cool.

In the meantime, to your sauce pan, add the reserved marinade, and bring to a boil. Reduce heat to a simmer, and cook for an additional 5 minutes. Remove from the heat, and set aside for later grilling.

Preheat your grill to a medium-high heat. Add the ribs, baste with the leftover marinade. Flip over and caramelize the other side. Baste again with the marinade, and build a nice caramelization. Remove from the grill, and plate up. Sprinkle with the sliced green onions.

Trust me on this one. These ribs are not only packed with extreme flavor, but they are so tender that the sounds around the table are pretty much orgasmic. Lots of ‘ummms, ahhs, and ohhhs’. I consider this a great thing.

Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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