Materials:

Small ribs 1 lb, 2 tbsp oil, onion, ginger slices, garlic paste, cooking wine, pepper, lobster sauce, salt and sugar.

Exercise:

1. Chop the ribs into small pieces and marinate them with cooking wine, onion, ginger and garlic for 20 minutes.

2. Put the marinated ribs in a clean bowl and pour some oil on them.

3. add water to the steamer to boil, put two into it (of course, together with the bowl: p), and steam for about 20 minutes until the juice in the bowl is clear. Be careful when serving the bowl, it's super hot!

Sweet and Sour Spare Ribs

Steps:

1, prepare the fatter ribs first (I don't think the whole thin one is as delicious as this), and prepare as much as you want, and you can sell the meat master to chop it for you;

2. Add water and salt to the ribs and cook until it is 80% cooked. If you have enough time, you can cook them in a rice cooker.

3. Take out the ribs (soup for later use), drain them, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. Add yellow wine and stir fry first, then add soy sauce and stir fry, and then pour the soup into the pot. Don't pour too much at a time, stir fry several times. When the juice is half dry for the last time, add sugar water and vinegar according to your own taste and stir-fry until it is finished.

Precautions:

1, yellow rice wine and soy sauce can be put in more colors. Soy sauce must be put late, don't fry for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;

2, be sure to stir fry more, so that the color of ribs will be even and beautiful;

This method is characterized by simple steps and delicious taste. Also, the extra soup can be used as a side dish, and you can drink it directly after sprinkling chopped green onion. It's killing two birds with one stone.

Du Jing si Wei roasted sparerib

Raw materials:

Pork ribs, eggs, onions, green and red peppers; Onion, ginger and garlic, raw flour, sugar, chicken essence, salt, curry sauce, oyster sauce, sesame sauce, seafood sauce.

Exercise:

1. Marinate the ribs with raw flour, eggs, salt and raw flour for 20 minutes;

2, sit in the pot and order fuel. After the oil is hot, fry the ribs on low heat until golden brown;

3. Change the pan to light oil, add onion, ginger and garlic to saute until fragrant, add curry sauce, oyster sauce, seafood sauce, sesame sauce, sugar and Chili sauce to saute until fragrant, pour ribs with a little water, add green pepper, onion, salt and chicken essence, stew for 6 minutes, and garnish coriander.

Steamed ribs with black bean sauce (Cantonese cuisine)

The general practice of restaurants is to make them by portions. The ribs weigh at most four ounces, and the dishes are steamed with seasoning and put on the plate.

Ingredients: ribs (ribs with spine)

Seasoning: Guangzhou Yangjiang Douchi (from anywhere), garlic, soy sauce, sugar, pepper, onion and ginger.

Exercise:

1. Cut the ribs into inches and put them in a container.

2. Chop garlic and chop onion and ginger.

3. Put minced garlic and lobster sauce on the ribs.

4. Add seasoning, soy sauce, sugar and pepper.

5. When the cage is almost ripe, sprinkle with onion and ginger and steam for a while.

Braised potatoes with spicy ribs

Small ribs, right amount, chopped into small pieces.

Peel the potatoes and quickly cut them into small pieces, about the size of ribs.

Seasoning:

Soy sauce (coloring)

Light soy sauce (taste)

Sugar: the right amount

Ginger slices: appropriate amount

Cooking wine:15ml

If you like spicy food, you can use Laoganma hot pot or bean paste. Or simply don't add spicy taste, and the taste is the taste of sauce ribs.

Heat a wok, cool the oil in the wok, and when the oil is hot, add ginger slices and stir-fry until fragrant.

Stir-fry the ribs and dry them. They smell fishy.

Add soy sauce, soy sauce, sugar and wine, stir fry a few times, and add a little water.

Add potatoes and cover the pot to stew for a while.

Add some hot sauce, mix well, add some water and stew! The potatoes are rotten, which takes about 20 to 25 minutes. Potatoes don't need oil yet, they taste good. I guess carrots taste good, too.

Orange juice sparerib

Raw materials:

500 grams of ribs, a little pine meat powder, 4 tablespoons of salad oil, and half a slice of orange peel (or dried tangerine peel). Appropriate amount of salt, 2 tablespoons of corn starch, 2 tablespoons of cooking wine, custard powder, a little ginger juice, egg yolk 1. Half a cup of orange juice (about 40g), a little salt, 1 tbsp soy sauce, 2 tbsps sugar, 2 tbsps wine, a little powdered water and 2 tbsps water.

Exercise:

1. Chop the ribs into 3cm pieces, marinate them with pine meat powder10min, add marinade, grab them evenly and marinate them for 20min.

2. Put the ribs in a dish, pour in salad oil, cover with plastic wrap, puncture and exhaust, microwave for 4 minutes, then take them out, turn them over, pour in seasoning and heat for 4 minutes.

Pumpkin ribs soup

Ingredients: pumpkin 1 kg, ribs 12, 5 garlic, appropriate amount of seasoning, salt 1 teaspoon.

working methods

Scrape the pumpkin clean, wash it and cut it into large pieces.

Remove the blood from the ribs and wash them for later use.

Pour a proper amount of water into the pot, add all the ingredients, bring to a boil, turn to low heat, cook until all the ingredients become soft and the soup becomes thick, and season with salt, then serve.

Juzhi barbecue sparerib

Perfect for outdoor barbecue recipes in summer. Simple and easy to do. Sour and sweet is very appetizing!

Ingredients: the amount of outdoor barbecue.

A cup of soy sauce 3 tbsp /240ml.

B 3 tablespoons kumquat sauce (I used kumquat tea sauce with skin. I can also use orange sauce instead)

3 tablespoons of orange juice a cup.

D 2 tsp ~ 1 tsp minced garlic 1~2 tsp.

E ginger powder 1/4 teaspoon 1 teaspoon.

F ribs 1 kg /600g6 lb are cut into strips.

Exercise:

1. Take a large bowl and mix abcde into the marinade. Mix the marinade and ribs evenly. Cover and refrigerate. Pickling 12 hours or more. Turn over at least once during this period.

2. You can barbecue directly outdoors or in the oven.

3. Take out the ribs and heat them slightly. Preheat the oven175 c, and arrange the ribs on the baking tray.

4. Heat the remaining sauce in a small pot. Mix a spoonful of white powder with a spoonful of water. Add it to the sauce to thicken it, and then turn off the heat. Thick sauce adheres to the surface of meat more easily. )

5. Bake the ribs in the oven for about 40-50 minutes or see that the bones and meat at the end are slightly separated. (Brush the sauce two or three times during the period. Brush the sauce again for five minutes before taking it out.

KO note:

1. In addition, the celery is peeled and cut into strips, served with Thousand Island salad dressing, and served with barbecue. Very delicious.

2. A catty of ribs is for two people. You can cook more. Spare ribs that can't be eaten can be put in the freezer.

3. Try pickling with different jams and juices.

4. Taste the salinity before stirring the sauce. Because it takes a long time to marinate the meat, the sauce should be a little salty but not too salty.

Drunk ribs

Ingredients: pork tenderloin with bone 400g, clean horseshoe 75g, tomato sauce 50g, curry sauce and sesame sauce 1 g, orange juice 4g.

prepare

Stamp off most of the back bones of pork tenderloin, slice it, hit it three times with the back of a knife, cut it into strips with bones and meat, and slice it with water chestnut;

Ketchup, curry sauce, sesame sauce, monosodium glutamate, soup, orange juice and other seasonings are mixed into drunk juice;

Fry the tenderloin and horseshoe slices in the oil pan until golden brown, take them out and pour in the drunken juice.

Braised hairtail with ribs

Ingredients: hairtail

Accessories: ribs, rapeseed kernels, mushrooms and winter bamboo shoots.

Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.

Cooking method:

1. Blanch the ribs with boiling water, put them in a pressure cooker, add seasoning, press the mushrooms and winter bamboo shoots, and cut them into small pieces;

2. Wash and drain hairtail, fry it in oil until both sides turn yellow, take it out, leave the bottom oil in the pot, add garlic and star anise until fragrant, then add mushrooms and chopped winter bamboo shoots, pour in ribs and soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add rape seeds, and thicken.

Features: strong and fragrant, with special taste, and the fragrance of ribs and hairtail blends into one.

Wine sparerib

The cooking method is to boil chopped 2 Jin of ribs in salt-free water, then add two spoonfuls of flour and cook with slow fire for 20 minutes. At this time, stir frequently to prevent flour from forming small pieces. Add a small amount of orange juice, add 2-3 pieces of white wine, and then add sugar and stir well. Bold ribs. Finally, put the ribs in a spoon, add seasoning, stir and serve.

Steamed sparerib with flour

Sichuan cuisine

Features salty, spicy and delicious, ribs soft and waxy.

Ingredients: ribs, rice flour, coriander, watercress, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.

manufacturing process

1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well. 2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve.

Paper-wrapped ribs

Ingredients: 500g spareribs, 0/2 pieces of edible cellophane/kloc-(20cm) square.

Seasoning: soy sauce 1 tsp, monosodium glutamate 1 tsp, pepper 0.5 tsp, sugar 0.5 tsp, chopped green onion 2 tsp, Jiang Mo 2 tsp, cooking wine 3 tsp, spiced powder 0.5 tsp, peanut oil 1000g and refined salt 2.5 tsp.

Making:

Chop the ribs into long squares with a width of about 2cm 1cm, and add soy sauce, refined salt, monosodium glutamate and Hu.

Pepper powder, sugar, chopped green onion, Jiang Mo, cooking wine, spiced powder, pickled and tasty.

Wrap the marinated ribs in 12 package, fry them in a frying pan, and then fry them with warm fire.

You need to flip it repeatedly when frying. Fry and plate.

Winter melon sparerib soup

Ingredients: half a catty of ribs, 65438+ 0 catty of wax gourd, salt and coriander.

Practice: ① Peel the wax gourd, remove the seeds and cut into pieces.

② Blanch the ribs to remove blood.

③ Boil the ribs until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander.

Features: This soup has a light taste, which is beneficial to clearing away heat.

Gaoshengda sparerib

Ingredients: * small ribs 1 kg * lettuce and sesame seeds.

Seasoning: * wine 1 tablespoon * 2 tablespoons sugar * 3 tablespoons black vinegar * 4 tablespoons soy sauce * 5 tablespoons water.

Exercise:

1. Put the small spareribs into the pot, add seasoning and bring to a boil, then simmer for about 25 minutes until the juice becomes sticky (turn it once in the middle to avoid burning the pot).

2. Take out the ribs, put them in the dish, put vegetables around and sprinkle some sesame seeds, which is more delicious.

Cooking guide:

1, this Goldman Sachs sparerib is also called 1.2.3.4.5 sparerib, and it is also called "BBK Sheng", which is named after its seasoning order.

2. the ribs should be cooked slowly, and the meat will be soft, smooth and tender.

Salted sparerib

Pick ribs, the kind with small bones, and the meat doesn't need to be very thick (too thick to be fried). When you buy it, have it cut and cut into small pieces three centimeters long.

Wash, drain, then add cooking wine, soy sauce, sugar and spiced powder, mix well and marinate for 20-30 minutes to taste. Yesterday, I bought 450g pork ribs, and used 1 tablespoon+1 teaspoon for cooking wine and light soy sauce, 1 teaspoon for sugar and 1/2 teaspoons for spiced powder.

Add sweet potato powder to the marinated spareribs, stir and pat evenly, so that each sparerib is evenly stained with powder, grab it and knead it. When the juice is slightly stained with powder, it is not easy to lose powder when frying.

Put two cups of oil in the pot, heat it to 50% heat, insert bamboo chopsticks into the oil, bubble up more, put the ribs one by one (you can fry them in two or three batches), slowly fry them with medium and small fire until the surface turns golden brown and the shell becomes a little hard, then take them out, drain the oil and put them on a plate.

Braised ribs with tomato sauce

Ingredients: 300g of ribs or steak, 300g of potatoes, onion 1 slice, garlic 1 teaspoon. Half a teaspoon of salt, 3/2 teaspoons of sugar, 2 tablespoons of tomato juice, 1 teaspoon of emergency juice, half a teaspoon of soy sauce, 7/4 cup of water: 1 teaspoon of corn flour, 2 tablespoons of water, 2 tablespoons of water.

Methods: 1. Peel potatoes, wash them, cut them into corners, soak them in clean water for half an hour, and drain.

2. Wash and dry the ribs, add 1 teaspoon soy sauce and mix well.

3. Heat the pan, add 2 tablespoons of oil and wipe well. Put down the potatoes and fry them until they are slightly yellow. Serve.

4, onion, garlic, ribs into the pot until the ribs are slightly yellow, save half a tablespoon of wine, season and boil, simmer 15 minutes. Add potatoes and stir well with chopsticks, then stew 15 minutes until the ribs and potatoes are cooked, and then pour in thick juice to serve.

Roasted sparerib with radish

Ingredients: 500g of ribs, 500g of radish, 20g of soy sauce, 5g of cooking wine, 4g of salt, 3g of monosodium glutamate, 5g of sugar, 8g of onion, 5g of ginger, 5g of starch and 50g of oil.

Method: cut and twist radish into pieces, cut onion into sections, and slice ginger. When the wok is on fire, put oil in it, add onion, ginger and radish, stir-fry until the color is the highest, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add spareribs, boil over high fire, then turn the fire down for 25 minutes, and when the juice is strong, add water starch and hang all the juice on the surface of the raw materials.

Features: The dish is bright red in color, crisp and tender in meat and delicious in taste.

Crystal sparerib

Ingredients: pork ribs are about 5 cm long.

Ingredients: leek, ginger and cornstarch.

Nutritional components of ribs:

Every100g of ribs contains heat energy 1000 kj, protein17.4g, fat18.8g, 272mg of potassium, 39mg of sodium, 4mg of calcium and 79mg of phosphorus.

Exercise:

1. Put the main ingredients into clear water, tie a knot of onion, and add a proper amount of ginger to remove its fishy smell.

2. When the ribs are cooked to 5 degrees, they can be taken out, evenly coated with starch, and then boiled in a boiling water pot for 4 to 5 times to make the surface crystal clear.

3. Then pick it up and put it in the percolating pot, and continue to roll the starch evenly, reciprocating for 4 to 5 times to make its surface look bright and evenly wrapped. Steam on the steamer again. The steaming time is about 15 minutes, and the dishes will steam.

Sweet orange sesame sparerib

Ingredients: small ribs (ribs) half a catty, sweet orange 1 piece, stir-fried white sesame seeds.

Take half a sweet orange to squeeze out orange juice, and the other half take a proper amount of orange meat and cut it into pieces for later use. First, add a little salt, monosodium glutamate, soy sauce and 2 tablespoons of cornflour to season the ribs for a while, then fry them in oil until the surface is golden, remove and drain. Saute the garlic and stir-fry the small ribs until cooked. Thicken with sweet orange juice, and finally add orange meat and mix well. Sprinkle sesame seeds on vegetables to thicken sweet oranges: salt, soy sauce, sugar and corn starch, freshly squeezed orange juice.

Braised ribs with bitter gourd and soybean

The high temperature continues and the heat wave bursts. People at this time are often susceptible to summer heat, dry mouth and bitter taste. Introduce a clear soup for relieving summer heat.

Ingredients: 500 grams of fresh bitter gourd, 200 grams of soybeans, 250 grams of ribs and 3-4 slices of ginger.

Cooking: firstly, wash bitter gourd, soybeans, ribs and ginger with clear water, cut bitter gourd into pieces, and soak soybeans for a while; Chop the ribs into pieces, put them together in a casserole, add water, first cook them with strong fire, then slow fire 1 hour, add a little salt, and eat bitter gourd pork ribs with soup.

Efficacy: Bitter gourd and soybean ribs soup smells bitter and moist, and has the functions of clearing away heat and relieving summer heat, improving eyesight and detoxifying, so it should be drunk many times during summer heat.

Lianggua sparerib

Ingredients: 280g pork chop, 2 shallots, 580g bitter gourd, 2 slices of ginger, garlic 1 petal, 35g lobster sauce, half spoon of white powder, half spoon of salt 1 teaspoon, half spoon of monosodium glutamate, soy sauce 1 teaspoon, sugar 1 teaspoon, oyster.

Exercise:

Dice pork chop, mix well with white powder, shred bitter gourd, add salt and water, marinate for 30 minutes, put it in clear water, and wash away the salt; Cut onion into sections, and chop ginger, garlic and fermented soybean; Heat oil, stir-fry ginger, lobster sauce and garlic, then stir-fry ribs and bitter gourd for 4-5 minutes, add half a glass of water and salt, monosodium glutamate, soy sauce, sugar and oyster sauce pepper, then simmer for about 20 minutes, then add white powder, water, thick onion and onion.

Potato ribs soup

Ingredients: twelve pieces of fresh steak (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water.

Exercise:

(1) Wash the original ribs, peel the potatoes and wash them; Peel the tomatoes and cut them into four parts.

(2) Boil clear water in a straight casserole, add ribs and potatoes, boil over high fire, simmer for about two hours, add tomatoes, and roll a few times.

note:

(1) After scalding tomatoes with boiling water and soaking them in cold water for a while, it is easy to peel them.

(2) Wash the potatoes, boil them in boiling water for a while, and then take them out and rinse them with cold water, which is also easy to peel.

Sichuan style potato ribs!

Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.

Exercise:

1. Cook the ribs, then take them out and drain them. 2. put oil in the wok, not too little, it doesn't matter if it is more. After heating, add Pixian bean paste, dried Chili powder, appropriate amount of pepper, one or two star materials, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Turn down the heat and don't stir fry. 3. After the seasoning is fried, stir-fry the ribs in the fire until the oil of the ribs is forced out. 4. Put the ribs in the water, cover the pot and stew. 5. stew until there is little soup left. 6. Pour in some sesame oil, then stir-fry carrots and potatoes. 7. Add water again without materials, cover the pot and simmer. 8. Stew until the soup is dry and turn off the heat.

Plum sparerib

Ingredients: one catty of thick ribs and two plums. Two onions and a red pepper.

Marinade: half a spoonful of Shao wine and half a spoonful of soy sauce.

Seasoning: Shao wine, soy sauce, Zhejiang vinegar, rock sugar, salt and monosodium glutamate.

Exercise:

Chop the ribs into large pieces, mash the sour plums, rub them on the side near the bones, marinate for one hour, fry them in boiling oil for two minutes, and fry them for another minute when the oil temperature rises. Shred red pepper and onion together. Heat a wok, add two spoonfuls of oil, add seasoning until the sugar dissolves, add ribs, cover and cook for two minutes, mix well and cook until the juice is thick. Add chopped red pepper and onion.

Guiyu sparerib

First, raw materials: mandarin fish, fragrant lotus root, salt, cooking wine, etc.

Second, production: the mandarin fish is removed from the head to the tail, the fish is chopped into mud, and ingredients and seasonings are added to make fish stuffing. Cut lotus root into thick strips and pat dry starch for later use. Wash and marinate fish heads and fish tails, pat dry powder, fry in oil pan until slightly yellow, scoop up and drain oil, put it at both ends of the basin, then wrap fish stuffing on lotus root strips, dip bread crumbs in oil pan, fry until slightly yellow, remove and drain oil, and serve with tomato sauce, pepper and salt.

Ziyin Buxue Zhu Shou ribs soup

This soup has the effects of nourishing yin, tonifying lung, enriching blood and nourishing stomach. Suitable for all kinds of people to tonify in autumn and winter.

Ingredients: pork ribs or pork hands 1 kg-5 kg. Materials: Radix Codonopsis 20g, Radix Adenophorae 20g, Rhizoma Zingiberis Recens 5g, Rhizoma Polygonati Odorati 20g, Rhizoma Dioscoreae 10g, Bulbus Lilii 10g, Coicis Semen 10g, Semen Euryales 10g, and Lentils 10g.

How to eat: soak all the ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high fire; Then stir-fry the meat with low heat until it is rotten, and add a little salt.

Stewed ribs with houttuynia cordata Thunb. Used for reducing fever and relieving cough.

200 grams of fresh houttuynia cordata and 500 grams of ribs. Filter the decoction of Houttuynia cordata Thunb. Put the ribs in a boiling pot and pour in the soup of Houttuynia cordata Thunb. , began to stew. When the meat is cooked, add the right amount of salt and monosodium glutamate, and eat the meat with soup. Take it twice a week. It can not only clear away heat and toxic materials, but also expel pus, and is suitable for cough due to lung heat, yellow and thick phlegm, cough due to lung abscess and purulent blood. You can also refer to this website. . It's all about ribs. . /YuanLiao/PaiGu/ I hope you can adopt it. . (*^__^*)