Chinese style pork ribs, also known as Chinese BBQ pork ribs or Cantonese style pork ribs, have a long history in Chinese cuisine. The dish is characterized by its tender, juicy, and flavorful ribs that are marinated, glazed, and cooked using traditional Chinese cooking techniques.
The origins of Chinese style pork ribs can be traced back to ancient China, where pork was a staple meat in the Chinese diet. Pork ribs were often used in various dishes due to their rich flavor and versatility. However, the specific style of marinating and cooking pork ribs in a sweet and savory sauce is believed to have originated in the southern regions of China, particularly in Guangdong province.
In Cantonese cuisine, which is known for its emphasis on fresh ingredients and delicate flavors, pork ribs are often marinated in a mixture of soy sauce, hoisin sauce, oyster sauce, honey, garlic, and other seasonings. The ribs are then left to marinate for several hours or overnight to allow the flavors to penetrate the meat.
After marinating, the ribs are typically roasted or grilled over high heat, which gives them a slightly charred and smoky flavor. The ribs are basted with the marinade throughout the cooking process to keep them moist and to enhance the flavor. Some variations of Chinese style pork ribs also include a sticky glaze made from the marinade, which is brushed onto the ribs during the final stages of cooking.
Chinese style pork ribs are often served as a main dish or as part of a larger meal. They are commonly enjoyed during festive occasions, family gatherings, and special events. The tender and succulent meat, combined with the sweet and savory flavors, make these ribs a popular and beloved dish in Chinese cuisine.
In recent years, Chinese style pork ribs have gained popularity beyond China and can now be found in Chinese restaurants worldwide. They have also been adapted and modified in various ways to suit different regional tastes and preferences. Overall, Chinese style pork ribs remain a delicious and iconic dish that showcases the rich culinary heritage of China.
Add the ribs to a baking dish cover the baking dish with aluminium foil and bake in the preheated oven for 1 hour.
After 1 hour, remove the aluminum foil and increase the oven temperature to 400°F (200°C). Continue baking the ribs for an additional 20-30 minutes, or until they are browned and caramelized.
Remove the ribs from the oven and let them rest for a few minutes. Sprinkle with chopped green onions and sesame seeds for garnish.
Serve the Chinese Style Pork Ribs hot with steamed rice or your favorite side dishes.
Chinese boneless spare ribs are high in calories largely due to the significant fat content. Each 8-oz. serving of this food contains 74 g of dietary fat, which is equivalent to the fat content of about 16.5 eggs. Your body does need dietary fat to survive, but it is high in calories, so eating a lot of fatty foods can make weight management challenging.
Chinese boneless spare ribs are a rich source of protein, with 56 g in each 8-oz. serving. Protein builds and maintains the cells and tissues of your body, so eating adequate levels is essential for proper health. You’d have to eat more than nine eggs to obtain the amount of protein in 8 oz. of Chinese boneless spare ribs.
While Chinese boneless spare ribs are high in other nutrients, they are low in carbohydrates. Each 8 oz. serving contains just 13 g of carbohydrates, a nutrient that acts as your body’s primary source of fuel. You may find success with low-carbohydrate weight loss plans, however; research from the February 2006 edition of “Archives of Internal Medicine” suggests that they can produce quicker weight loss than higher carbohydrate diets.
If you’re at risk for high blood pressure, eating Chinese boneless spare ribs may not be a good idea, as an 8-oz. serving contains 1,251 mg of sodium, which comprises 83 percent of the American Heart Association’s daily suggested intake of 1,500 mg for all persons, regardless of health status.
One benefit of Chinese boneless spare ribs is the rich potassium content. Each 8 oz. serving contains 794 mg, or about 40 percent of the daily suggested intake of 2,000 mg. Potassium ensures that your muscles, nervous system and heart function properly.
Chinese boneless spare ribs aren’t particularly rich in vitamins and minerals, but an 8-oz. serving does provide 20 percent of the daily suggested intake of iron. The serving also contains 4 percent of the suggested daily intake of vitamin C and 3 percent of the daily suggested intake of vitamin A.
Stafford’s Butchers is family run and owned. We hand-rear our own Angus cattle on our farm in Killanne. Killanne for those people who don’t know, is a slice of heaven situated in the foothills of the Blackstairs Mountains in the County of Wexford.
It is a place where community is important and neighbours are good friends, it has stunning scenery and top quality grass. We may be biased but we have been told that you can taste the difference in our tender beef and steak. Our beef is literally delivered from our gate to your plate.
Stafford’s butchers was founded by Brendan Stafford in 1971. In 1961, aged 16 Brendan started in the butcher business – ‘I started my trade in Moore Street before moving home to Wexford’. Brendan set up his business in Enniscorthy and has always promoted traditional breeds of cattle like Hereford & Angus.
“For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour. We find meat is lacking in flavour in the big continental animals, so we go for the young traditional cattle which have a lot of flavour.”
Brendan’s son Killian is now in control of the business, while Brendan looks after the farming and producing quality beef which we supply to all our customers.
“We pride ourselves on top quality produce, we have always maintained keeping the best quality of meat because if you cut the quality of your meat you’re just the same as everyone else, you need to stand out from the crowd.”
We have always promoted traditional breeds of cattle like Aberdeen Angus. “For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour.” Angus beef develops with better marbling than most cattle. Marbling is the amount of intramuscular fat. Most people agree that marbling improves flavour, tenderness, and keeps meat moist while cooking (especially at high temperatures).
Heifer beef is more tender and it’s a sweeter beef so this is why we only breed heifers. We definitely believe in quality over quantity, we could breed a bigger amount of cattle but we only keep the best.
In most supermarkets they wet age their beef so it don't lose moisture and weight, which means more profit. We use traditional method of dry ageing our beef for 40 days, this gives the beef better flavour and much more tender.
We are a proper Butcher’s, in that we have all the traditional cuts of meat. We have T-Bones, Rib Roast on the Bone, our own Dry Aged Steak, Striploin and we also have some of the more traditional cuts that are making culinary comebacks like Oxtail, Beef Kidneys,
We take great pride in our skill, ask us for advice on how to cook these traditional cuts. In a real butcher’s, meat has meaning.
We stock the best quality Wexford Lamb, we have all the traditional cuts of lamb available in the shop, Racks of Lamb, Shoulder of Lamb, Legs of Lamb. We also have very tasty homemade Lamb burgers and Lamb Meatballs as well.
Thanks to the mild Wexford weather, lamb spends most of the year outside and therefore is primarily fed off grass, making it almost organic.
Lamb is high in essential minerals, proteins and vitamins necessary for good health. It is extremely rich in Vitamin B12 and Vitamin D, very rich in Zinc, high in CLA’s and rich in desirable Omega-3 fatty acids. All in all, lamb is a perfect meal choice for all the family.
Lamb is very versatile – whether you’re preparing a quick midweek meal or a dinner for family or friends, the sweet distinctive flavour of lamb is sure to put a smile on everyone’s face.
Our award–winning pork, bacon and sausage products are all made using superb quality 100% Irish pork. The pork is from pigs selected from our trusted local farmers.
At Stafford’s we home cure our own rashers, they look and taste how rashers should, how they used to taste! Our Home Cured rashers are lower in Salt so are healthier too! We don’t add any extra water, they are home cured in the traditional way by us, using only the best 100% Irish bacon. You really have to taste them!
Another speciality at Stafford’s is our Gold Medal Award Winning sausages. These are made daily on the premises in a range of flavours.
Killian devised a banger with a unique black pepper and red onion flavour that wowed the critics from the Associated Craft Butchers of Ireland.
All our Chicken is locally sourced and we support Bord Bia Quality Assured Farms, where animal welfare is of paramount importance. Our Chickens come form a local supplier Ray Keogh Foods, and we have great value whole birds as well as Free Range birds. Our chicken breasts are full of chicken, not pumped full of saline solution, which means they stay firm and fleshy when cooked, yet remain satisfyingly moist, too. We make our own Chicken Stir-fry from our fresh vegetables delivered daily, and the best quality Chicken breasts.