From: Bill Ackerman <ackerman@cordless.com>
To: BBQ@netrelief.com <BBQ@netrelief.com>
Subject: [BBQ] Chinese-style BBQ ribs [recipe]
Date: Saturday, October 30, 1999 5:58 PM

In the Chinese restaurants around here, they serve something called BBQ
ribs, which are almost always oven-roasted spares that have been marinated
in a solution that contains red dye. I've been experimenting with a few
recipes in my smoker. The best, by far, is the one in "The Complete Meat
Cookbook", by Aidells. I made some today and they were outstanding in terms
of taste, texture and appearance. If you like the stuff they serve in
Chinese joints, you'll love these. The ingredients should be available in
any Asian grocery store. One of them, chili paste with garlic, is a great
way to add a kick to any sauce.

Here is my adaptation:

                      
* Exported from MasterCook *

                       Chinese-style BBQ Pork Ribs

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  Oyster Sauce
     1/4           Cup  Hoisin Sauce
     1/4           Cup  Soy Sauce
     1/4           Cup  Honey
  2        Tablespoons  Fresh Ginger -- minced
  1         Tablespoon  Garlic -- minced
  2        Tablespoons  Sweet Sherry
  1         Tablespoon  Chinese Chili Paste With Garlic
  2          Teaspoons  Peanut Oil
                        Toasted Sesame Seeds -- for garnish

Combine all ingredients (except sesame seeds) and blend well.

Marinate ribs in Ziploc bag from 12-48 hours.

Smoke ribs using standard BBQ method

Sprinkle sesame seeds on ribs before serving

Description:
  "Adapted from The Complete Meat Cookbook, Aidelss, et.al."

                                    
===================================================
Scott <peechdog@bellsouth.net>
Sun 11:52 PM
5/13/01

Subject:Re: [BBQ] Speaking of China
To: BBQ@smokering.net

kurt,

many years ago i took over the kitchen at a restaurant that served a
'chinese style' baby back ribs appetizer. the recipe they had was a boil
'n' roast process. although the flavor produced by the marinade, rub and
sauce was good, the texture was, well, about what you would expect from
the cooking method.
one morning, i was looking around in the restaurant's basement where
they had an equipment junkyard. i spotted a Cook Shack electric cooker
hidden in a corner with a bunch of other junk piled on it. it turned out
that the darn thing worked, but the previous kitchen manager wanted to
speed up the preparation process of some items <G>.
when using the cook shack for cooking the ribs, i used a small amount of
oak for smoke; the flavor of hickory was a little strong and kind of
overwhelmed things, but i bet that fruit woods could add an interesting
flavor to things.
when i introduced the 'new recipe' to the staff and some regular
patrons, it was so well received that we started loading that tiny cook
shack twice a day to keep up with demand!
hope you like this, even though it probably isn't traditional...

scott in FTL

                      
                      * Exported from MasterCook *

                           Chinese Ginger Ribs

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Appetizers                      BBQ
                Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** MARINADE ***
  1                cup  soy sauce
  1                cup  ketchup
     1/2           cup  chicken broth
  6        tablespoons  firmly packed brown sugar
  3          teaspoons  ground ginger
                        *** RUB ***
  4        tablespoons  sugar
  1           teaspoon  salt
     1/2      teaspoon  turmeric
     1/2      teaspoon  paprika
     1/2      teaspoon  celery seeds
     1/4      teaspoon  dry mustard
                        *** PLUM SAUCE ***
  2               cups  plum preserves
     1/2           cup  dry sherry
  1           teaspoon  ground cloves
  1           teaspoon  ground anise seed
  1           teaspoon  ground fennel seeds
  1                cup  dry mustard

Combine marinade ingredients and add pork ribs. Turn the ribs a couple
times to make sure they are all coated well. Let the ribs marinate
overnight, covered, in the fridge.

Remove the ribs from the marinade and pat them dry. Combine the rub
ingredients and sprinkle liberally over the ribs.

Combine the sauce ingredients; don't add all the mustard at once, so
that you can adjust the heat to your liking.


