Chinese Bbq Pork Ribs

Category: Main Dishes | Blog URL: http://mztasty.blogspot.com/2010/02/chinese-bbq-baby-back-ribs.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Melinda Tai

Ingredients

2 pounds baby back rib

2 tablespoons honey

Sauce A: (for marinate)

1/2 teaspoon salt

2 teaspoons sugar

2 teaspoons Chinese five spices

1 teaspoon Sar Cheong powder (a type of a ginger)

2 teaspoons Chinese cooking wine

1 teaspoon garlic powder

1 teaspoon cinnamon

Sauce B: (for basting)

2 tablespoons Hoisin sauce

2 teaspoons ground bean paste

1 tablespoon sesame seed paste

1 tablespoon sugar

2 pieces of preserved red hot beancurd

1 teaspoon garlic, minced

1 teaspoon shallots, minced

Preparation

Cut ribs in equal size and pat dry. Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator.

Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated.

Preheat oven to 350°F. Put ribs on a pan place and roast on the top shelf. Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes.

Remove from oven and brush ribs with honey.

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About

A friend from brought this for a party and it was wonderful. Unlike the traditional western barbeque recipe, this one is quite different in both taste and texture. It is seasoned with Chinese five Spices--which is a combination of star anise, cloves, cinnamon, Szechwan pepper and fennel. You can roast this either in the oven or grill on the stove. I prefer the roasting method as the meat is cook slowly to retain most of its natural juices.

Ingredients:
1-2 lbs baby back rib
2 Tbsp. honey
Sauce A: (for marinate)
1/2 tsp. salt
2 tsp. sugar
2 tsp. Chinese five spices
1 tsp. Sar Cheong powder (a type of a ginger)
2 tsp. Chinese cooking wine
1 tsp. garlic powder
1 tsp. cinnamon

Sauce B: (for basting)
2 Tbsp. Hoisin sauce
2 tsp. ground bean paste
1 Tbsp. sesame seed paste
1 Tbsp. sugar
2 pieces of preserved red hot beancurd
1 tsp. garlic, minced
1 tsp. shallots, minced

Method:

1. Cut ribs in equal size and pat dry. Mix sauce A ingredients to a smooth paste. Season ribs well with this mixture and leave overnight in refrigerator.

2. Mix sauce B and season ribs with half of the sauce at least 4 hours before cooking. This will allow the ribs to absorb most of the seasoning. Cover and refrigerated.

3. Preheat oven to 375°F. Put ribs on a pan place and roast on the top shelf. Place a metal bowl of water in the bottom shelf. The steam from the water keeps the meat from drying out. Roast for 30-45 minutes till golden brown but not burnt. Baste both sides of the ribs every 15 minutes.

4. Remove from oven and brush ribs with honey.