Rib Recipe Please

[Spuddy]

Try this WW:

12 Cloves Garlic - chopped
3inch Piece ginger - Peeled and chopped
270ml Clear honey
250g soft dark brown sugar
360ml Tomato Ketchup
180ml French Mustard
180ml Soy Sauce
180ml Dry Sherry
180ml Balsamic Vinegar
180ml Hoi Sin Sauce (Amoy brand is best)

Blend until smooth in a liquidiser.

Marinate ribs in sauce for 8-12 Hours then remove from sauce and cook slowly in a medium oven for 1-2 hours or until tender adding a little extra sauce to stop them drying out.
The trick is to add enough of the marinade to the cooking ribs so that you're left with just enough to coat at the end of cooking time.

[lemonD]

WW,

Have a look in this forum
http://www.bbq-4-u.com/forum/index.php
I haven't looked on it for a while, but I do remember a few of the members do catering and there's info on holding and reheating ribs, pork, etc.

LD

[welsh wizard]

Thanks SPuddy & LD

Spuddy - what quantity of ribs would this marinade cover?

Cheers WW

[RodinBangkok]

In response to all you boilers, I guess the big question is what do you do with the water or broth you boiled them in. In making stock you put in scraps, bones, etc, to do one thing, that is pull all the flavor OUT of the stock components and into the stock itself, then what happens to what's left...its tossed out, why, well all the flavor is gone from those solids. If you want to braise the ribs, sort of the technique I described, it uses very little or no liquid and allows the meat to cook slowly. Boiling is just removing all the flavor into the stock, nothing more, no matter what you put in the stock base.

Just to elaborate a bit, look at the Maillard reaction, all the components in meats that make this reaction are pulled out into the stock, you know that scum that forms on the top, a good bit of what makes Maillard happen is floating on the top of the pot, along with all the flavor of the meat in the stock. Ever boil a steak....think about it, why would you boil ribs?

[culinairezaken]

Oh boy! What a hot discussion!

I"m not boiling the ribs like I"m boiling pasta or spuds, I think it"s calld a hot marinade.

For the marinade I use a fair bit of oil and just a little bit of water. I think (correct me if I"m wrong) the word osmosis is in place here too.
the marinade should be high on flavouring and salt. In this manner you don"t extract the flavours from the meat, but infuse the meat with flavours from the marinade.

RodinBangkok, I"ve got a real nice recipe for a steak poached in portsc.

Kind regards,
Pieter Dijkema
Culinaire Zaken professional chef services

[RodinBangkok]

Oh boy! What a hot discussion!

I"m not boiling the ribs like I"m boiling pasta or spuds, I think it"s calld a hot marinade.

For the marinade I use a fair bit of oil and just a little bit of water. I think (correct me if I"m wrong) the word osmosis is in place here too.
the marinade should be high on flavouring and salt. In this manner you don"t extract the flavours from the meat, but infuse the meat with flavours from the marinade.

RodinBangkok, I"ve got a real nice recipe for a steak poached in portsc.

Kind regards,
Pieter Dijkema
Culinaire Zaken professional chef services

Pieter, now I'm very curious, as your original recipe from above called for boiling for 1 1/2 hours, but if your using only oil, then the temp is very low for oil, boiling takes place around 212°f in water, so at what temp are you doing this hot marinade. This sounds very interesting to me and I'd like to learn more. I'm always up for new techniques! And your correct most likely osmosis is taking place, but I've always brined at cold temps, so again I'm curious about your temperature.

Also a poached steak in port would be new one on me, sounds like something I'm always interested in, the unusual and or unique!

[culinairezaken]

Hi Rod,

There is a little water in tne marinade.
I think my use of boiling is a misunderstanding of my english. In dutch there is only 1 word for boiling, poaching,simmering and blanching.
The word simmering is the right one I think.

I hope the information helps you.

Greets Pieter

[RodinBangkok]

Cheers Pieter, please post or PM me your poached steak recipe, I'm very interested. If its in not in english, no problem I can translate it.

[Paul Kribs]

In response to all you boilers, I guess the big question is what do you do with the water or broth you boiled them in. In making stock you put in scraps, bones, etc, to do one thing, that is pull all the flavor OUT of the stock components and into the stock itself, then what happens to what's left...its tossed out, why, well all the flavor is gone from those solids. If you want to braise the ribs, sort of the technique I described, it uses very little or no liquid and allows the meat to cook slowly. Boiling is just removing all the flavor into the stock, nothing more, no matter what you put in the stock base.

Rod, after I have removed the ribs, I reduce the marinade and pour some of the sauce over the ribs. The rest is put in a jar and refrigerate and it is a good dip for chips (french fries or suchlike) or tacos... it is very good due to the concentrated flavour.

I would point out that the ribs I use are sheet boned from the belly, which I generally use for bacon, I believe those on the other side of the pond leave more meat and fat attached to the ribs. I stand to be corrected on that though.

Regards, Paul Kribs

[Spuddy]

Thanks SPuddy & LD

Spuddy - what quantity of ribs would this marinade cover?

Cheers WW

As many as you can cover with it is the easy answer. I couldn't say exactly as I normally make up a big jar full and keep it in the fridge.

That recipe makes up about 1.75 litres so I'd guess at about 7-8 kilos or so at least.

[welsh wizard]

Thank you

Cheers WW

[DanMcG]

Here's a very good recipe for braised rib's that I like to finish over hot coals. It's from Alton Brown who has an interesting program on the food channel here in the States.
Link;......Who loves ya Baby back
I just pull them out a little sooner then he recommends and then finish on the grill with the boiled down glaze or my own.
I really think you could do these ahead of time in the oven and store in the frig, then warm them up on the grill as needed...It will take some trial and errors to get it right but them errors are sometimes the best part.

[culinairezaken]

here is a small movie about my ribs!

http://www.youtube.com/watch?v=TGQy3Dk8NcU

[johnfb]

Thanks for the video, nice one

[Lord-Foul]

The best ribs I've ever tasted were in Kowloon, Hong Kong.

These ribs were boiled prior to bbq'ing and were the most tender I've ever tasted.

Simply put, taste is subjective, One man's trash is another man's treasure.

Having said that I like them done both ways