Welcome to a new month and a new series, yay! This month Parrish from Life with the Crust Cut Off and I will be doing one copycat recipe a month! How fun is that?! So, this week I did a recipe that contains two of my favorite things. Pork, ribs specifically and Asian/Chinese food, YUM!! These ribs are not the kind that are super bright red but the kind that are super flavorful with tons of soy and ginger flavor. You can find them at one of the bigger chains or I’ve seen them at mom and pop take outs as well!
Sweet Ginger Soy Ribs {Copycat Chinese Take Out}
These are soo good, they are simmered for hours in the sweet soy mixture with hints of ginger, star anise and scallions. They are fall off the bone good and succulent. You can eat them straight out of the simmer liquid or grill them on an extremely hot grill just for a couple minutes to add a nice smokey flavor that only adds to these already killer ribs!
Sweet Ginger Soy Ribs {Copycat Chinese Take Out}
Ingredients
- 1 package baby back ribs
- 2 Cups soy sauce
- 2 Cups lite soy sauce
- 1 bunch of scallions
- 4 each star anise
- 2 Cups sugar
- 2 Cups shaoxing wine or dry white wine
- 1 Cup sliced ginger
- 2 Cups water
- 6 cloves garlic smashed
Instructions
- Slice all of your ribs into individual pieces, this is easiest to do if they are slightly frozen in the middle. Place ribs in large stock pot.
- Wash and slice the ginger, wash and bruise the scallions by taking the back of a knife and whacking the scallions all over. Finally, take the garlic cloves, peel them and smash them with the knife.
- To the stock pot, add the ginger, scallions, garlic and remaining ingredients. Bring to a boil and reduce to a simmer. They will cook for a hour and a half to two hours. Check for tenderness at a hour and a half.
- Take the ribs out carefully and set aside. Discard the liquid and vegetables.
- If you don't want to grill them, then serve the ribs as is right away. If you would like to grill them, prep your grill while the ribs are finishing to cook in the liquid. Get the grill very hot and oil the grate. Place the ribs on the grill just for a couple minutes to get grill marks. Take off the grill, serve and enjoy!
Step by Step Directions
Slice all of your ribs into individual pieces, this is easiest to do if they are slightly frozen in the middle. Place ribs in large stock pot.
Wash and slice the ginger, wash and bruise the scallions by taking the back of a knife and whacking the scallions all over. Finally, take the garlic cloves, peel them and smash them with the knife.
To the stock pot, add the ginger, scallions, garlic and remaining ingredients. Bring to a boil and reduce to a simmer. They will cook for a hour and a half to two hours. Check for tenderness at a hour and a half.
Take the ribs out carefully and set aside. Discard the liquid and vegetables.
If you don’t want to grill them, then serve the ribs as is right away. If you would like to grill them, prep your grill while the ribs are finishing to cook in the liquid. Get the grill very hot and oil the grate. Place the ribs on the grill just for a couple minutes to get grill marks.
Take off the grill, serve and enjoy!
Wow, don’t they look good?! They are! I hope you try these out, I know it seems a little weird to cook them in the liquid like that but trust me you will loooove these!
Check out Parrish’s series recipe by clicking on the image below:
Last month was the chicken series, click on the links below the image to go to the recipes!
Simple Chicken Potstickers | Blistered Tomato and Chicken Pasta
Baked Buffalo Chicken Taquitos | Crouton Fried Chicken
Chicken Alfredo Dip | Creamy Roasted Garlic and Chicken Tart with Balsamic Vinaigrette
Ranch Chicken Club Roll-Ups | Tex Mex Grilled Chicken Rice Bowl
Looking for even more yummy inspiration? Follow my food board on Pinterest!
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Dana DeVolk
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Sami says
I’ve never made ribs before but I enjoy them when someone else makes them for me 🙂 The ginger in this recipe really caught my eye! I think I will have to give it a try!
Thanks
Erlene says
My mouth is totally watering. This is my kind of food 🙂
Jacki F says
I just put ribs on my grocery list for this week since they are on sale at the store. Now I know what I’ll make with them!
B C says
Do you think I can bake the ribs instead of grilling at the end? If so, how high do you think I should set the temperature? Thanks! I am planning on making these tomorrow for a dinner party!
Dana DeVolk says
Definitely! Set the oven to broil on the highest temperature and let it heat up all the way. Then, place the ribs on a sheet tray on the rack right under the broiler. This will only take a minute or two so keep an eye on them. When they get slightly browned on top, take the tray out, flip the ribs over with a tongs or spatula and broil on the other side until slightly browned again. Try not to keep them in the oven for more than a couple minutes on each side, or else you risk drying out the ribs. That’s it! If you aren’t comfortable doing that, you can even skip that step, they are amazing just right out of the stove pot. I hope this helps, let me know how everyone likes them!
Michelle @ A Dish of Daily Life says
Can’t wait to try these, because I know my family will love them!
Diane Balch says
These ribs sound amazing, love the flavor of star anise too. Thanks for sharing them on foodie friday.
Marti says
These look amazing. I am drooling! Thanks so much for sharing it at Sewlicious Home Decor. Pinned 🙂
Chris says
Just checking about the amount of soy sauce on your ingredient list. 2 cups soy sauce & 2 cups lite soy sauce? I’m making my grocery list as-we-speak, and looking forward to featuring your ribs for our St. Paddy’s Day dinner! 🙂 Thanks for your help.
P.S. I really like the oven variation. Thanks again!
Dana DeVolk says
Yes, 2 cups of each, I know it seems like a lot! LOL, let me know how they come out!
Chris says
Thanks, Dana. Ribs turned out awesome!!! I put all the ingredients in the slow cooker, and let them bubble on high for 4hrs. Then I followed your steps using the oven, under the broiler for a couple minutes. Definitely gonna use your recipe again!!
Dana DeVolk says
YAY, I’m so glad they came out good for you! Thanks for the slow cooker tip!