Asian Style Ribs

Asian Style Ribs

Postby NCPaul » Sun Nov 11, 2012 12:10 am

We're having nice weather here today so I thought - ribs. :D

3-3.5 # rack of back ribs membrane removed
Marinade
1 t powdered ginger
1 t cinnamon
1 t white pepper
1/4 c brown sugar
1/2 c vinegar
1/2 c soy sauce
Wet the spices to make a paste, then add the rest. Marinade the ribs in a zip top bag for 2-3 hours.

Image

After 5 1/2 hours on the smoker with no wood at 230F I had this:

Image

Cut up:

Image

Served with rice, red peppers and pineapple and scallion sauce:

Image

Scallion Sauce
1 bunch of sliced scallions (9)
1 T fresh grated ginger
1 t rice vinegar
1 t soy sauce
2 T neutral oil
salt
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby Spuddy » Sun Nov 11, 2012 1:21 am

You lost me when you got to the pineapple Paul!! I like my dessert after dinner. :)

Ribs look fantastic though. Any reason for "no smoke"? Is it personal preference or doesn't it work with that marinade?
Draco dormiens nunquam titillandus.
User avatar
Spuddy
Site Admin
 
Posts: 1314
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby NCPaul » Sun Nov 11, 2012 1:37 am

Here in American-Chinese resturants they serve sweet and sour pork with pork, peppers and pineapple, so this mix of flavors is familar to me. I left out the wood smoke so the taste of the cinnamon and ginger could come through. Give it a try. :D
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby Spuddy » Sun Nov 11, 2012 10:13 am

Yes, we have sweet and sour here too, I missed the "asian" reference in the title (it was late here when I typed it). No smoke makes sense in that case.
Definitely going to try it, quite different to the rib recipe I normally use.

Cheers Paul
Draco dormiens nunquam titillandus.
User avatar
Spuddy
Site Admin
 
Posts: 1314
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby Vindii » Mon Nov 12, 2012 12:48 pm

Looks good!
User avatar
Vindii
Registered Member
 
Posts: 428
Joined: Fri Mar 18, 2011 5:11 pm
Location: Milwaukee WI, USA

Postby yotmon » Tue Nov 13, 2012 9:43 pm

Hi NCPaul, do you have Hoisin sauce over there. I always add it when I'm making a sauce for 'Chinese' bbq ribs. It's also used as a dipping sauce for Duck 'n' pancakes.

ATB.
Yotmon.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 637
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England

Postby NCPaul » Tue Nov 13, 2012 10:04 pm

I do have Hoisin sauce, I just wanted to try something new. Korean grilling sauces can be good as well. What do think of using plum sauce on ribs at the end?
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby yotmon » Tue Nov 13, 2012 10:23 pm

Hi Paul, yes, used Plum sauce on the ribs - they can take the sweetness really well, no need for 'heat' all the time. Very rarely do I measure out the ingedients for the sauce - just a bit of this and a bit of that. Usually start with a wine vinegar, then some tomato ketchup, hoisin, garlic, ginger, star anise pepper, maybe chilli and keep tasting it as i go along, if i like it I leave it alone. Never actually buy ribs, only have them when I get a full belly-pork for bacon making - have a sheet in the freezer from a couple of weeks back, so will probably dig them out this week for a treat !

Yotmon
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 637
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England


Return to Smoking and Barbecuing

Who is online

Users browsing this forum: Google [Bot] and 3 guests