Boneless Chinese BBQ Spare Ribs

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

4 Ounces (1/2 Bag) Soy Curls

3 Cups Boiling Water

1/2 Cup Beet Juice

1/2 Cup Mushroom Stock

1/2 Cup Hoisin Sauce

1/4 Cup Soy Sauce

1/4 Cup Dark Brown Sugar, Firmly Packed

1 Tablespoon Peanut Oil

1 Tablespoon Five-Spice Powder

1 Clove Garlic, Minced

1/2 Inch Fresh Ginger, Peeled and Finely Minced

步驟

Place the soy curls in a large bowl and submerge in boiling water. Let sit for about 10 minutes, stirring periodically, until fully hydrated and tender. Drain off the excess water, squeezing gently to get as much moisture out as possible.

Mix together the beet juice, mushroom stock, hoisin sauce, soy sauce, brown sugar, peanut oil, five-spice powder, garlic, and ginger. Pour the marinade into the bowl with the soy curls, stirring to coat. Cover and let rest for at least one hour for the flavors to soak in. Longer is better, and and if you can let them marinate overnight in the fridge, that would be ideal.

Spread the soy curls out on an air fryer rack lined with aluminum foil. Make sure they're in an even layer, and add in any leftover marinade as well. Air fry at 300 for 30 minutes, stirring every 8 - 10 minutes, until lightly caramelized and crispy around the edges, but still juicy and sticky from the glaze.

If using a conventional oven, bake at 325 degrees for about 1 hour, stirring every 15 minutes.

Serve hot, alongside cooked white rice and your favorite Chinese vegetables.