Okay, enough about Thanksgiving already. Let's move on. December is around the corner. Let's talk ribs. I know it is not exactly grilling season, but a lot of people have gas grills now (I'm not one of them) and use them all year round and of course there is always the broiler.
Here's an amazing recipe for Chinese style ribs. The original recipe called for six 1 1/2" thick chops but I used country style pork ribs (on-sale - and more surface area!) Also, the original recipe said marinate between 3-5 days... I tried them at 2 days, very good, 4 days also very good, but the best ones were at 7 days. So, if you're thinking about dinner for a week from today (as if!) - well, this is the way to go. One more thing - I changed the original recipe because it would have left me with leftovers of each of the three sauces - which I hate to have hanging around because I never use it again - this way you use the entire jar for most of these.
2 9.3 oz jars Hoisin sauce
1 12.4 oz jar Oyster sauce
1/2 container (8.7 oz) Black Bean with Garlic sauce
3 garlic cloves, crushed
1" peeled ginger root, grated
1 teaspoon red food coloring
5 1/2 lbs country style pork ribs
1. Combine the first six ingredients in a bowl.
2. Put the pork in a large heavy ziplock style storage bag (a freezer bag is good). Pour the marinade over the pork. Squeeze the excess air out of the bag and seal it. Using your hands work the marinade so that it covers all the pork evenly. Let marinate in fridge for at least 3 days and up to 7.
3. Prepare your grill so that you have a very hot side and a cooler side. Put the ribs (with lots of marinade still clinging to them) on the hot side of the grill and let sear for about 4 minutes. Turn and sear on the other side. When the ribs are well charred on the outside move them to the cooler side of the grill for another five minutes or so (or until they look done when you cut into them. Alternately: if you are cooking these in your broiler - sear them on each side in the broiler and then move them into the very hot oven to finish there.
Enjoy!
4 comments:
I thank you. ChenYi thanks you.
Sara: I like the sound of the ribs, but wonder if the cooking time is so short compared to usual ribs that cook slowly because the marinade so tenderizes the meet that the shorter time works?
Excellent question, Ginny.
These ribs are not falling off the bone tender like slow cooked bar-b-que ribs can be. They closer to grilled pork in consistency, with a very tasty carmelized exterior.
I do have a wonderful way to make the super tender bbq ribs that you might be thinking of. I rub the ribs with a dry rub - either one I make myself or a favorite one that I buy - and pile them into my slow cooker. That's it - I don't add anything else. I do usually put a rack in the bottom of the slow cooker so that the ribs stay up out of the fat that drips off them. After 10-12 hours on low they are super tender, falling off the bone and cooked all the way through. Then I just finish them in the broiler with a little bbq sauce to get the outside a little crispy and burnt around the edges. These ribs come out totally differently than the chinese style ribs in the original post, but they are delicious too.
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