Your local Library is an amazing place. When we were starting out, and were poor, the Library was a place I could absorb the latest trends in cooking without breaking the bank. I would photocopy recipes from books, various publications and magazines. This is a modified recipe I photocopied from SAVEUR Magazine. These are delicious. I couldn’t find this recipe in my usual place, so I Googled it. Everyone is doing this recipe wrong online, ignore them. They are all “bulk” baking their ribs, as opposed to cutting them individually. I’m right (actually, SAVEUR is right) and everyone else is wrong. Good thing you found my channel!
The only issue with this recipe is it takes multiple hours, due to the marinade steps. Once that is done, if you were to start the baking cycle around 5pm (local time), you would be ready to eat by 6:30pm. Typically, we never did sides with these. We would use Chinese Mustard or Duck Sauce to dip them, but sides? I mean, I could see a fun Seaweed Salad, Steamed Rice, Fried Rice, Dumplings, Fruit, Chips? This one, for all the prep, is absolutely a Casual-Night Dinner at our place. I hope you all like it!
TIME TO PREPARE
5 minutes for marinade
1 hour to marinade ribs in covered glass dish
35 minutes per’ish glaze / bake (3’ish times, one temp change)
5 minutes to rest
INGREDIENTS FOR CHINESE BBQ RIBS
1 Rack of St. Louis Ribs (i’m using Baby Back, because I had them)
3 CUPS Hoisin Sauce (this is foundation for the marinade, so you need a bunch)
Sugar
Red Food Coloring
Garlic
Soy Sauce
Sherry
Chinese Five Spice
[optional]
Sesame Seeds
Green Onion
HOW TO
1. Pre-heat oven to 350 degrees
2. Cut ribs into individual pieces
3. Mix ingredients into large, shallow baking dish. Add cut ribs. Mix. Cover with plastic wrap for an hour in fridge or on-counter
4. Take your slotted-baking-pan and cover with foil. Punch a couple holes into foil
5. Add water to deep part of pan
6. Cover with foil-lined top
7. Arrange ribs on sheet, meat side up
8. Bake for 35 minutes
9. Take out, glaze ribs with leftover marinade, flip, put back in over for 35 more minutes
10. Turn oven up to 450 degrees
11. Take ribs out, glaze, flip and put back in oven when 450 is reached
12. Bake for 20 more minutes
13. Check. If the ribs are NOT “sticky” or “browned” enough for you, turn on BROIL for 3-8 minutes (as you like)
14. Take ribs out of oven
15. Let rest for a couple minutes
16. Splash with Sesame Seeds or Green Onion to break up the brown / red color
17. Enjoy
LINKS
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#cooking #chinese5spice #ribs #bbq #howto #foodporn #science
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