Food recipes
Barbecued Spareribs
Barbecued Spareribs Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw spices, pepper, black salt, table oil, corn, peanut, and olive orange juice, raw shallots, raw beans, snap, green, raw o...
Barbecued Spareribs
Ingredients:
pork, fresh, loin, country-style ribs, separable lean only, raw
spices, pepper, black
salt, table
oil, corn, peanut, and olive
orange juice, raw
shallots, raw
beans, snap, green, raw
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
tomatoes, red, ripe, raw, year round average
spices, ginger, ground
rice vinegar,
spices, coriander seed
peppers, sweet, green, raw
orange juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)
sugars, granulated
salt, table
oil, sesame, salad or cooking
spices, pepper, black
Directions:
PREHEAT THE OVEN TO 250F.
Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat.
Remove the ribs from the dish, drain the fat and set aside.
Heat a wok or large frying pan and add the oil.
Quickly add the shallots, scallions, ginger and garlic.
Stir-fry for 20 seconds and add the rest of the sauce ingredients.
Reduce the heat and simmer the sauce gently for 15 minutes.
Allow the sauce to cool.
(These steps can be done hours ahead or even the night before.)
When you are ready to cook the ribs, smear them with the barbecue sauce.
Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.
Cook the ribs for 5-to-10 minutes on each side, depending on thickness.
Serve immediately.
Ingredients:
pork, fresh, loin, country-style ribs, separable lean only, raw
spices, pepper, black
salt, table
oil, corn, peanut, and olive
orange juice, raw
shallots, raw
beans, snap, green, raw
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
tomatoes, red, ripe, raw, year round average
spices, ginger, ground
rice vinegar,
spices, coriander seed
peppers, sweet, green, raw
orange juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)
sugars, granulated
salt, table
oil, sesame, salad or cooking
spices, pepper, black
Directions:
PREHEAT THE OVEN TO 250F.
Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat.
Remove the ribs from the dish, drain the fat and set aside.
Heat a wok or large frying pan and add the oil.
Quickly add the shallots, scallions, ginger and garlic.
Stir-fry for 20 seconds and add the rest of the sauce ingredients.
Reduce the heat and simmer the sauce gently for 15 minutes.
Allow the sauce to cool.
(These steps can be done hours ahead or even the night before.)
When you are ready to cook the ribs, smear them with the barbecue sauce.
Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.
Cook the ribs for 5-to-10 minutes on each side, depending on thickness.
Serve immediately.