Chinese Barbecued Spareribs Hom

Ingredients

3 1/2 lb pork ribs 2 tsp salt 12 tsp freshly ground black pepper TANGY BARBECUE SAUCE 1 1/2 tbsp peanut oil 2 tbsp finely chopped shallots 2 tbsp finely chopped scallions 1 tbsp finely chopped garlic 1 tbsp finely chopped fresh ginger 2 tbsp fine. chopped fresh cilantro 3 tbsp finely chopped fresh chiles 2 tbsp rice wine or dry sherry 3 tbsp hoisin sauce 2 tbsp sugar 2 tsp chinese sesame oil 1 tbsp orange zest 2 tbsp chinese chili bean sauce or satay p, aste 2 tsp tomato paste 1 tsp chinese white rice vinegar =or=- ci, der vinegar 1/2 cup orange juice 1 1/2 tbsp light soy sauce 1 1/2 tbsp dark soy sauce 1 tsp salt 1 tsp freshly ground black pepper

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Preparation
 
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.

Makes 4 to 6 Servings

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

 

 
Servings: 4

 

Chinese Barbecued Spareribs
Preparation: Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4 6 hours, turning several times. If you marinate overnight, keep refrigerated, and allow to warm up before baking. Baking: Preheat oven to 350 degrees. Drain ribs, (Upload by user)

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Chinese Barbeque Sauce
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Chinese Barbequed Pork 3
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five spice powder. Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five spice powder. Add 1 g (Upload by user)

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Mix dressing ingredients (sugar, Accent, oils, pepper and vinegar) and let stand. Boil and shred chicken breast. Slice bok choy and cabbage and dice green onions. Break noodles into small pieces. Combine bok choy, cabbage, chicken, noodles, onions and peanuts. Pour dressing (Upload by user)

Chinese Barbequed Pork From Kaitlin Young
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five spice powder. Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five spice powder. Add 1 g (Upload by user)

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Chinese Bean Casserole
Drain the green beans and chow mein vegetables. Mix all ingredients into casserole dish and cover, saving some French fried onions, then bake at 350 degrees for 20 minutes. Remove cover, add onions and bake 10 minutes more.     strongServings: (Upload by user)

Chinese Beef Beans
Slice steak diagonally into thin strips. Combine contents of gravy mix, soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat 1/2 of the oil in a large skillet. Add green beans and cook, stirring, 5 minutes until tender and crisp. Remove from pan. Heat remaining o (Upload by user)
TAG: beans, stirring, ,

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Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours. In a large skill (Upload by user)
TAG: tomatoes, minutes, skillet, ,

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Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overni (Upload by user)
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Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Chinese radish adds just the right bite, much as turnips woul (Upload by user)
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TAG: remaining, cornstarch, sauce, vegetables, ,

Chinese Beef Stir Fry With Vegetables
Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is medium rare (Upload by user)
TAG: remaining, cornstarch, sauce, vegetables, ,