Mouth-watering Pork Spareribs Asado Recipe
There’s nothing like the smoky aroma of pork spareribs on the grill or in the oven. And if you’re looking for a tasty twist on this classic dish, you’ll definitely want to try my Pork Spareribs Macao-Style Asado recipe.
Inspired by the rich flavors of Macau, this dish adds a touch of Chinese influence to the traditional American barbecue. By mixing together ingredients like soy sauce, star anise, and five spice powder, we create a marinade that infuses every bite with layers of earthy, umami flavors.
Don’t worry if you’re not familiar with Macanese cooking—the recipe is simple enough for anyone to make, even if you don’t have much experience in the kitchen. Plus, with these easy-to-find ingredients, you can whip up a delicious meal that’s sure to impress your guests or family.
So let’s get started and dive right into this mouthwatering recipe!
Why You’ll Love This Recipe
You’ll love this recipe because it is a feast for your senses! This pork spareribs macao-style asado recipe is an exciting fusion of Chinese and Portuguese cuisine, popular in the bustling city of Macau. The marinade includes soy sauce, brown sugar, garlic cloves, star anise, and other spices that create a sensational blend of savory and sweet flavors.
In this recipe, we use pork spareribs, which are a cut with plenty of meat on the bone that becomes juicy and tender when cooked low and slow. The sauce is the star of the show here, with a rich depth of flavor that complements the spare ribs perfectly.
This dish is perfect for sharing with family and friends and makes for excellent party fodder. So be prepared to impress your guests with a restaurant-quality dish without having to leave the comfort of your own home!
Ingredient List
- 2 lbs pork spareribs, cut into 2-rib portions
- 5 cloves garlic, minced
- 2 bay leaves
- 1 star anise
- ½ tsp ground black pepper
- Salt, to taste
Ingredients 2
- 1 cup brown sugar
- ½ cup soy sauce
- 2 tbsp soy sauce
- 1 cup water
Optional Ingredients
- Five-spice powder
- Brown sugar, to taste
For this recipe of Pork Spareribs Macao-style Asado, make sure you have all the required ingredients on hand. You will need about 2 pounds of pork spare ribs that are cut into 2 rib portions. Garlic is also used in the recipe for extra flavor and five-spice powder can be added to give it a Chinese twist. Other essential ingredients include bay leaves, star anise, black pepper, salt, and brown sugar. To create the tasty sauce, use soy sauce with a blend of brown sugar and water in equal proportions. Optional ingredients are also available if you want to personalize your cooking experience.
The Recipe How-To
Now let’s get into the meat of this (no pun intended) Pork Spareribs Macao-Style Asado recipe. This recipe is perfect for those who want to enjoy a flavorful pork dish that’s easy to make but tastes like it took hours to prepare.
Ingredient List:
Here’s what you’ll need:
- 2 lbs. pork spareribs, cut into pieces
- 1 cup water
- 1 cup soy sauce
- ½ cup brown sugar
- 5 cloves garlic, minced
- 2 stalks green onions, sliced thinly
- ½ tsp. ground black pepper
- 2 tsp. five spice powder
- 2 star anise
- 2 bay leaves
Step-by-step Instructions:
-
Add the pork spareribs, water, soy sauce, brown sugar, garlic cloves, green onions, black pepper, five-spice powder, star anise, and bay leaves to a pot.
-
Cook the mixture on low heat for around 45 minutes until tender.
-
Preheat oven to 350°F (175°C).
-
Remove from heat and place the pork spareribs in a baking dish.
-
Brush with the marinade sauce you used to cook the pork.
-
Bake in preheated oven until pork Spareribs are no longer pink at the bone, around 25 minutes.
-
Serve hot and enjoy!
Substitutions and Variations:
If you cant find pork spareribs in your local grocery store, try using beef ribs or even pork belly bones which are equally as delicious.
Tips for Perfect Results:
To ensure your pork spareribs come out juicy and flavorful, cook slowly for a longer time) Also make sure to keep an eye on them when baking in the oven – overcooking can lead to dry meat.
Hope this recipe helps you create a delicious Pork Spareribs Macao-Style Asado recipe at home.
Substitutions and Variations
If pork spareribs are not your favorite, you can also use beef ribs or pork chops for this recipe. The process and ingredients remain the same, but the cooking time may vary.
For a Filipino twist, you can use pork belly or pork bones instead of pork spareribs. This will give your dish a different flavor profile that packs a punch.
If you’re looking to switch things up, try using chicken or fish instead of pork spareribs. While it may not be traditional Macao-style asado, it’s still delicious and worth a try.
For those who prefer a less sweet sauce, you can reduce the amount of brown sugar or use a sugar substitute like honey or maple syrup.
If star anise is hard to come by in your area, you could also use Chinese five spice powder which has a similar flavor profile to star anise. Use it sparingly though, as it can easily overpower the other flavors in the dish.
No matter what variation or substitution you choose to make, remember that experimenting is key to finding your perfect recipe. Don’t be afraid to test out new ingredients and techniques until you create something truly special.
Serving and Pairing
Once you have prepared this savory dish, it’s time to serve it up and enjoy its bold flavors. Spareribs Macao-Style Asado, also known as Chinese-style pork ribs, are best served hot off the grill or out of the oven. As this dish is quite filling and rich in flavors, I recommend serving it with some light and refreshing sides such as a green salad or steamed vegetables.
This recipe pairs well with a variety of beverages, including beer or red wine. The spiciness in the pork spareribs macao style goes well with a hoppy beer like an IPA or pale ale while the sweetness from the brown sugar in the sauce would complement the natural sweetness of a full-bodied red wine like Cabernet Sauvignon.
For those who are looking to add some extra kick to their meal, try pairing your spareribs with some spicy, garlic-laden noodles or fried rice for an added zing. However, keep in mind that this dish is already quite decadent on its own, so opt for lighter sides if you prefer.
Overall, Pork Spareribs Macao-Style Asado is an easy and flavorful dish that requires few ingredients but packs a punch in taste. With these pairing recommendations, you can elevate this tasty recipe into an even more enjoyable dining experience.
Make-Ahead, Storing and Reheating
Looking to prepare this Macao-style pork asado recipe in advance, or save the leftovers for later? Here are some tips for storing and reheating your spareribs macao:
Make-ahead tips:
You can easily make this pork spareribs macao a day ahead of time or the morning of, making it an ideal dish to serve for gatherings or celebrations. Simply cook the pork asado following the recipe instructions and let it cool completely before storing in an airtight container in the refrigerator.
Storing tips:
Store your cooked spareribs macao in the refrigerator for up to 3 days. Any leftover sauce should also be stored in a separate airtight container, which can be easily reheated when you’re ready to enjoy your pork asado again.
Reheating tips:
To reheat your pork spareribs macao, I highly recommend that you avoid using the microwave. Instead, use either the oven method or stovetop method:
Oven Method:
– Preheat oven to 350°F.
– Line a baking sheet with aluminum foil.
– Place the leftover Pork Spareribs Macao on the lined baking sheet and cover with aluminum foil.
– Heat in oven for approximately 20-30 minutes or until heated through.
Stovetop Method:
– Heat up your leftover sauce on low-medium heat.
– Once the sauce is heated up, add a splash of water and stir well.
– Add your leftover Pork Spareribs Macao to the pan and stir until heated through.
By following these make-ahead, storing, and reheating tips, you can easily enjoy your delicious Pork Spareribs Macao-style Asado Recipe without compromising its rich flavors and tender meat texture.
Tips for Perfect Results
Now that you have all the ingredients ready and the recipe steps at hand, let me share with you some tips to ensure that you achieve perfect results for your Pork Spareribs Macao-Style Asado. Follow these tips, and you’ll surely impress your guests with an amazing dish!
Firstly, make sure to marinate the pork spareribs overnight or at least 4-6 hours before cooking. This allows the meat to absorb the flavors of the marinade deeply. Additionally, it makes the meat tender and juicy, ready to fall off the bones as soon as you sink your teeth on it.
Secondly, when it comes to the cooking process, ensure that the oven temperature is at a consistent 350°F (175°C). This ensures that the spareribs cook evenly and are neither overcooked nor undercooked.
Thirdly, after placing the spareribs in a roasting pan, add water to cover them halfway through. You don’t want too much water as too much moisture can make the ribs soggy instead of crispy. The water also helps steam the meat while ensuring that it doesn’t dry out.
Fourthly, basting is crucial! Baste with broth or marinade every 30 minutes or whenever necessary during cooking. This not only adds flavor but also keeps the pork spareribs moist and succulent.
Finally, once you’re done cooking, let the spareribs rest for about 5-10 minutes before serving. This helps retain moisture and tenderness by allowing juices to redistribute throughout before cutting into them.
By following these tips, you’re sure to achieve delicious Pork Spareribs Macao-Style Asado every time!
FAQ
As with any recipe, you may have some questions or concerns about this pork spareribs Macao-style asado recipe. To help you out, I have compiled a list of frequently asked questions along with my answers and recommendations to ensure that you can prepare this dish perfectly every time. So, let’s get started with the FAQ section!
Are pork spareribs tender?
When it comes to choosing between baby back ribs and spare ribs, there are some important factors to consider. While both are delectable options, they differ in size and tenderness. Baby backs are derived from the loin area and are more petite and tender. On the other hand, spare ribs originate from below the baby backs, are more extensive, richer in flavor, feature plenty of bones, and are fattier.
How to cook pork ribs meat?
Let’s get started by setting the oven to 350°F. Then, grab a shallow roasting pan and place the rib portions or rack of ribs inside, ensuring that the bone sides are facing down. After that, cover the pan with foil and let it roast for about 2 to 2 ½ hours. Once done, make sure to drain any excess fat.
Bottom Line
In conclusion, this Pork Spareribs Macao-Style Asado Recipe is a fantastic addition to any mealtime. With its tender and succulent pork spareribs infused with Asian flavors, this dish is sure to impress your guests and satisfy even the pickiest of eaters.
I highly recommend trying this recipe out for yourself and experimenting with different variations to make it truly your own. Whether you’re a fan of Chinese or Filipino cuisine, this dish can easily be adapted to your taste preferences.
So fire up your grill or get out your slow cooker and give this recipe a whirl. You won’t be disappointed!
Pork Spareribs Macao-Style Asado Recipe
Ingredients
- 2 lbs spareribs, cut into 2-inch pieces
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 2 bay leaves
- 8 -10 pieces star anise
- 5 -7 garlic cloves, peeled and minced
- 1 cup water
Instructions
- In a pot, combine spareribs, soy sauce, brown sugar, salt, pepper, star anise, bay leaves, garlic and water.
- Cover and cook over low heat, adding more water in 1/2 cup increments as needed, for about 1 hour or until meat is fork tender and sauce is thickened.
- Serve hot with rice.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.