Food
Grilled Cantonese Pork Ribs
They’re sweet, savory and smoky, inspired by the signature reddish pork ribs found in Cantonese barbecue restaurants ✨
Get Andy Liang’s recipe 👇
Grilled Cantonese Pork Ribs
Recipe courtesy of Andy Liang
Level: Intermediate
Total: 9 hr 15 min (includes marinating and resting time)
Active: 40 min
Yield: 6 to 8 servings
Ingredients
2/3 cup hoisin sauce
1/2 cup soy sauce
5 tablespoons Shaoxing wine
4 cloves garlic, minced
1/4 cup dark brown sugar
1 1/2 tablespoons red yeast rice powder, optional (see Cook’s Note)
1 1/2 teaspoons ground white pepper
3/4 teaspoon Chinese five-spice powder
Two 3-pound racks St. Louis-style pork ribs
Kosher salt
6 tablespoons honey or maltose (see Cook’s Note)
Directions
Mix the hoisin sauce, soy sauce, Shaoxing wine, minced garlic, brown sugar, red yeast rice powder, white pepper and five-spice powder in a medium bowl until combined and the sugar has dissolved. Set aside.
Remove any tough membrane from the bone-side of the ribs. Transfer each rack to its own sheet of heavy-duty aluminum foil. Rub the hoisin mixture on both sides of the ribs. Wrap the racks securely and place them meat-side down on a rimmed baking sheet to catch any juices. Marinate in the refrigerator for at least 8 hours or up to 24 hours.
When ready to cook, prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, you want to aim for 300 to 325 degrees F.
Remove the ribs from the foil, discard the marinade and sprinkle each rack of ribs with 1/2 teaspoon of salt over both sides. Place meat-side up on the indirect (cooler) side of the grill. Close the lid and grill until the bones are slightly charred, about 20 minutes. Flip the ribs with grill tongs and grill bone-side up with the lid on until the pork is cooked through and hits 170 degrees F on an instant-read thermometer, 15 to 20 minutes.
Brush half the honey evenly over the bone side of both rib racks, flip the ribs and place honey-side down on the direct heat (hotter) side of the grill. Quickly brush the remaining honey over the meat side of both rib racks and grill until the outside is charred and caramelized on the bottom, about 2 minutes. Flip the ribs again and char and caramelize the other side, about 2 more minutes. Transfer the racks to a cutting board and let rest for 15 minutes. Cut in between the bones and enjoy.
Cook’s Note
Red yeast rice powder is a natural red food color that doesn’t impart any flavor. It’s typically used to give Cantonese roast meats their signature color. You can substitute 1 teaspoon red gel food color for it if you prefer or omit it if you’re fine with the color being browner than what you see in Cantonese restaurants. Maltose is a thick sweet syrup that’s somewhat like corn syrup and is often used to give Cantonese meats their glossy finish. It can be found online or in Asian grocery stores. If you do use maltose instead of honey, we recommend stirring it with 2 tablespoons of hot water to loosen it and make it easier to brush on.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Executive Chef Ginevra Iverson walks you through it step by step.
Watch the full how-to now on Food Network’s channel.
Get the recipe 👇
Ingredients
One 4- to 5-pound first cut (flat cut) brisket, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon paprika
3 tablespoons extra-virgin olive oil
1 1/4 pounds carrots (6 to 7 large), peeled and cut into 1 1/2-inch pieces
4 large onions, thickly sliced
1 tablespoon chopped fresh thyme
4 cloves garlic, chopped
1/4 cup tomato paste
1/2 cup dry red wine
1 quart (4 cups) low-sodium beef broth
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
3 fresh bay leaves
1 cup dried apricots
1 cup pitted prunes
Directions
Position a rack in the lower third of the oven, remove any other racks and preheat the oven to 350 degrees F.
To a small bowl add 2 teaspoons salt, 1/2 teaspoon pepper and paprika. Mix to combine. Season the brisket with spice mixture and rub it into the surface of the meat. Heat a large Dutch oven (preferably oval) or other heavy-bottomed pot over medium heat and add the oil.
When hot, add the brisket, fat side down, and cook until browned on the underside, 2 to 3 minutes. Turn over and brown the other side, about 2 minutes more. Remove to a baking sheet.
Add the carrots and onions to the pot and stir to coat in the oil. Cook, stirring occasionally, until the onions are wilted and lightly browned, 4 to 5 minutes. Stir in the thyme and garlic. Clear a spot in the bottom of the pot and add the tomato paste to it. Cook, stirring in that spot, until the paste darkens a shade or two, about 1 minute, then it stir into the vegetables. Add the red wine, bring to a simmer and cook until almost reduced, 1 to 2 minutes. Add the broth, brown sugar, vinegar and bay leaves and bring to a simmer. Add the brisket back to the pot fat-side up.
Cover and bake until the brisket is just tender, 2 hours 30 minutes to 2 hours 45 minutes.
Stir in the apricots and prunes, cover and continue to bake until the brisket is very tender all over (a paring knife inserted in several places will slip out easily), 20 to 30 minutes more. If you have time, let the brisket cool to room temperature in the sauce and refrigerate overnight.
To serve, remove any fat that has solidified on the surface and remove the brisket to a cutting board. Bring the sauce to a simmer over medium-low heat, then adjust the consistency by reducing it if too thin or adding a little water if too thick.
Meanwhile, thinly sliced the brisket against the grain. Season the slices lightly with salt and add back to the sauce. Simmer to warm it through thoroughly, 5 to 7 minutes. Remove the bay leaves. Serve the brisket on a rimmed platter with the sauce, vegetables and dried fruit.
You can also serve the brisket right away: Remove the brisket to a cutting board and let rest for 15 minutes. Skim any fat that has risen to the surface of the sauce and remove the bay leaves. Bring the sauce to a simmer over medium heat and reduce to your liking. Slice the brisket, season lightly with salt and serve on a platter with the sauce, vegetables and dried fruit.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Guy Fieri visits Maine Diner in Wells, ME, where this beloved local spot serves up a hearty Seafood Chowder loaded with fresh seafood and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Did Guy Find Maine’s BEST Seafood Chowder?! 🦞🔥 Diners, Drive-Ins and Dives | Food Network
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Guy Fieri visits Comet Ping Pong in Washington, DC, where a neighborhood favorite puts a creative spin on classic pizza with a Philly Calzone packed with savory, cheesy goodness.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Follow them: https://www.instagram.com/cometpingpong
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Did Guy Find Washington DC’s BEST Calzone? 🔥🍴 Diners, Drive-Ins and Dives | Food Network
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Cozy up with Ina Garten’s best fall recipes! From savory Coq au Vin and Turkey Meatloaf to Pumpkin Mousse and Apple Spice Cake, these comforting dishes are perfect for the season.
#InaGarten #BarefootContessa #FoodNetwork
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:04 – Pear, Apple and Cranberry Crisp
4:10 – Filet Mignon with Mustard and Mushrooms
9:14 – Spinach-Cheddar Soufflé
15:26 – Roasted Butternut Squash Salad
19:15 – Pumpkin Mousse
23:36 – Chicken with Wild Mushrooms
27:32 – Fresh Apple Spice Cake
33:08 – Roasted Potato Leek Soup
39:16 – Turkey Meatloaf
44:05 – Lamb Shanks & Orzo
49:36 – Vanilla Brioche Bread Pudding
54:28 – Coq Au Vin
59:33 – End Screen
Get the Recipes:
Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Filet Mignon with Mustard and Mushrooms – https://foodtv.com/3HEmohg
Spinach-Cheddar Soufflé – https://foodtv.com/3YMxuqJ
Roasted Butternut Squash Salad – https://foodtv.com/3kDoHmD
Pumpkin Mousse – https://foodtv.com/3BScAri
Chicken with Wild Mushrooms – https://foodtv.com/3uPAmSO
Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Roasted Potato Leek Soup – https://foodtv.com/43KG61p
Turkey Meatloaf – https://foodtv.com/3jVv0xX
Lamb Shanks & Orzo – https://foodtv.com/4seEd8z
Vanilla Brioche Bread Pudding – https://foodtv.com/3kGWTeD
Coq Au Vin – https://foodtv.com/2JfvqTi
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina Garten’s MUST-TRY Fall Recipes 🍂 Barefoot Contessa | Food Network
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One fan told us: “Love this recipe so much” 💕
#ThePioneerWoman, Saturdays at 10a|9c
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Calamari Flatbread
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings
Ingredients
Flatbreads:
4 tablespoons olive oil
4 pieces packaged naan bread
Seafood Sauce:
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon chopped fresh flat leaf parsley
Pinch kosher salt
1 lemon, zested and juiced
Crispy Calamari:
Peanut oil, for frying
1 pound calamari (tentacles and rings), sliced
1/2 cup all-purpose flour
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
2 cups panko breadcrumbs
1 lemon, halved
To Assemble:
1 cup iceberg lettuce, finely shredded
1 cup red and yellow cherry tomatoes, quartered
1/2 English cucumber, sliced thin
Hot sauce, to taste
2 lemons, cut into wedges
1 tablespoon chopped fresh flat leaf parsley
Directions
Special equipment: a deep-fry thermometer
For the flatbread: Preheat the oven to 375 degrees F.
Brush two sheet pans with half the olive oil. Divide the naan between the sheet pans and brush the tops with the remaining olive oil. Toast in the oven until lightly brown and slightly crisp on the bottoms and around the edges, 10 to 12 minutes.
For the seafood sauce: Combine the mayonnaise, capers, parsley, salt, lemon zest and juice in a small bowl until smooth. Set aside.
For the crispy calamari: Heat 1 inch oil in a large pot to 375 degrees F.
Pat the calamari dry and set aside. Mix together the flour, seafood seasoning, salt and pepper in a shallow dish. Add the eggs and milk to a second shallow dish and mix together. Add the panko to a third shallow dish. Begin breading by dredging a few pieces of calamari in the seasoned flour, then dipping them in the egg mixture and then covering them in the panko. Set aside on a plate and repeat with the remaining calamari.
Fry the calamari in two batches, making sure to not overcrowd the pot, until golden and crisp, about 1 1/2 minutes. Remove to a paper towel-lined sheet pan and immediately squeeze a little lemon juice over the top; sprinkle with salt. Repeat with the remaining calamari.
Spread the sauce evenly across the top of each piece of naan, using a spoon to spread it almost to the edges. Sprinkle the lettuce over the sauce, then add the tomatoes and cucumbers. Generously top with the golden fried calamari. Sprinkle with hot sauce if desired, along with a squeeze of lemon and parsley. Serve with lemons wedges on the side.
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#ReeDrummond #Calamari #Flatbread #ThePioneerWoman #FoodNetwork
Ree Drummond’s Fried Calamari Flatbread | The Pioneer Woman | Food Network
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