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Barbecued Spareribs - Ken Hom's Recipe - Cooking Index

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Barbecued Spareribs - Ken Hom's

Cuisine: Asian
Serves: 2 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozPork ribs
12 teaspoons 60mlFreshly ground black pepper
2 teaspoons 10mlSalt
  Tangy Barbecue Sauce
1 1/2 tablespoons 22mlPeanut oil
1 tablespoon 15mlOrange zest
2 tablespoons 30mlShallots finely chopped
2 tablespoons 30mlChinese chili bean sauce or
2 teaspoons 10mlSatay paste
2 tablespoons 30mlScallions finely chopped
1 tablespoon 15mlGarlic finely chopped
2 teaspoons 10mlTomato paste
1 tablespoon 15mlFresh ginger finely chopped
1 teaspoon 5mlChinese white rice vinegar
  - or cider vinegar
2 tablespoons 30mlFresh cilantro finely chopped
3 tablespoons 45mlFresh chiles finely chopped
1/2 cup 118mlOrange juice
2 tablespoons 30mlRice wine or dry sherry
1 1/2 tablespoons 22mlLight soy sauce
3 tablespoons 45mlHoisin sauce
1 1/2 tablespoons 22mlDark soy sauce
2 tablespoons 30mlSugar
1 teaspoon 5mlSalt
2 teaspoons 10mlChinese sesame oil
1 teaspoon 5mlFreshly ground black pepper

Recipe Instructions

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.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

Source:
Sylvia Woods

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