Chinese-style Spicy Pork Ribs for the Lunar New Year
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I cooked Chinese-style Spicy Pork Ribs for the Lunar New Year. The Lunar Calendar is celebrated by Asian cultures all over the world. Preparations start two weeks before which lead up to the big celebration day itself. Families come together from far and near to celebrate prosperity and happiness.
Many traditions are practiced in Asian homes. Some of these are:
Good luck wishes for health, happiness, and prosperity are written in gold ink over red pieces of paper.
Steamed lunar New Year cakes appear on every table this time of the year. In Filipino homes, the steamed rice “tikoy” also called Nian Gao is served for continued good luck.
Little snacks of broiled “sweetmeat” or sugar-glazed dried pork are often served.
Houses are cleaned from top to bottom.
Debts are paid. Everyone starts a clean slate.
Family members get new haircuts and buy new clothes.
Traditional dishes are prepared to symbolize abundance and prosperity.
At home, I whip up this much-loved Asian-inspired spicy pork ribs. It is first roasted in a slow heat till the meat nearly falls off the bone. Then at the last stage of roasting, I glazed the ribs with a spicy sweet sauce.
The Chinese community in the Philippines is very much a part of the economy, culture and landscape. Chinese influence is strong in foods and traditions, too. Growing up we always enjoyed ‘tikoy’, a steamed brown sugar and rice cake along with a buffet of dishes. I’ve also baked Pineapple Tarts, taking a cue from our Singapore neighbors. And often I bake a batch of mildly sweet Peanut Cookies. They are a delightful Asian version of nutty shortbread.
Even if we now live in America, I don’t let the event go by without cooking Chinese food to celebrate the Lunar New Year.
No matter what we serve or how we choose to celebrate, the desire for an abundance of food, friends and good luck seems to be on everyone’s mind for Chinese New Year. Some things will always be universal – the wish for good fortune, prosperity and happiness are always at the core of our hearts.
Chinese-style Spicy Pork Ribs for the Lunar New Year
Equipment
- Roasting pan: 9 x 13 inches
Ingredients
- 2 pounds pork rib bone-in
- 4 Tablespoons Shaoxing rice wine
- 1/2 teaspoon minced fresh ginger
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 2 Tablespoons hoisin sauce for the glaze hoisin
- 1/4 cup honey
- 2 Tablespoons soy sauce
- 2 teaspoons red pepper flakes
- 1/8 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 2 stalks scallions sliced, for garnish
- for serving: steamed rice
Instructions
- To prepare ribs: Marinate in a medium-sized bowl the pork ribs with the rice wine, ginger, garlic, salt and pepper. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- To cook the ribs: Preheat the oven at 375 F degrees. Place the ribs in a shallow roasting pan. Cover with foil.
- Bake the ribs for 55 minutes or till meat is tender.
- To prepare the glaze: Separately, mix the glaze ingredients in a bowl : Hoisin sauce, honey, soy sauce, red pepper flakes and sesame oil.
- Remove the foil cover from the baked ribs. Brush the glaze all over the pork ribs at the last stage of cooking. Continue roasting uncovered for 8 to 10 minutes more till ribs are a shiny, dark brown color.
- Garnish with sliced scallions. Serve warm with rice as an entree. Or serve as an appetizer or side dish.
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Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
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