This week, I had a craving for ribs, Chinese style. This is actually the only way I know how to make ribs, although I'm very interested in learning other techniques and sauces. J is particularly obsessed with trying Texan brisket some time. Of course, our charcoal grill kind of hates us heat-wise so we haven't thought about trying it yet on the gas grill.
The secret to my ribs is the sauce. I've been making it for years for my mother; it's her recipe, of course. Mix
Koon Chun hoisin sauce, orange blossom honey, soy sauce (I use a specific brand but I only know it by the look of the bottle), and ground black pepper. The hoisin is very sweet but surprisingly, the honey really gives it balance. Make sure that when you taste it, you don't just taste hoisin. Add enough soy sauce so that you feel comfortable with it as a glaze on the ribs.
The ribs come in one big piece. I like to cut off all the extra stuff so that I have one pretty rack of ribs. We got the pork at the Dekalb Farmer's Market which, as I have mentioned in a previous post, is now using Eden Farms for their pork instead of Smithfield. The quality was clear when we ate them. Very very good. We'll use the little pieces of ribs in fried rice. It's almost as good as real
char sui. The ribs are sprinkled with salt, pepper, and garlic powder before cooking.
The ribs start off on the grill (or in the oven) for 15 minutes on each side. Our "new" grill is pretty overpowered so we always end up overcharring the first side a little. I say "new" because we've had this grill for a year but we haven't fired it up very much this year choosing instead to cook fish for fish tacos or steaks inside. Steaks are more reliable pan roasted instead of on the grill in my opinion.
Once the ribs have cooked on each side, glaze the ribs with the sauce and let cook until it sizzles. Then paint the other side and flip. I like to do each side twice so it gets nice and sticky. Here are the ribs after I pulled them off the grill.
And here are the ribs plated. Now that is a good looking dish.
The ribs were a big hit! Here is my plate when I finished. J ate twice as many ribs as I did! He says the better pork really makes a difference!
In addition to the ribs, we had a grilled potato salad from Bobby Flay's
Boy Gets Grill. You boil and then grill the potatoes and then top it off with a vinagrette that contains dijon mustard, red wine vinegar, honey, and shallots. (You can also use aged sherry vinegar instead of the red wine vinegar and honey.) You are also supposed to serve it on scallions and watercress, but I don't like watercress so we skipped it.
Here's the finished potato salad. It was pretty good, but it would certainly be better with blue cheese and Bobby Flay recommends.
The secret to my ribs is the sauce. I've been making it for years for my mother; it's her recipe, of course. Mix Koon Chun hoisin sauce, orange blossom honey, soy sauce (I use a specific brand but I only know it by the look of the bottle), and ground black pepper. The hoisin is very sweet but surprisingly, the honey really gives it balance. Make sure that when you taste it, you don't just taste hoisin. Add enough soy sauce so that you feel comfortable with it as a glaze on the ribs.
The ribs come in one big piece. I like to cut off all the extra stuff so that I have one pretty rack of ribs. We got the pork at the Dekalb Farmer's Market which, as I have mentioned in a previous post, is now using Eden Farms for their pork instead of Smithfield. The quality was clear when we ate them. Very very good. We'll use the little pieces of ribs in fried rice. It's almost as good as real char sui. The ribs are sprinkled with salt, pepper, and garlic powder before cooking.
The ribs start off on the grill (or in the oven) for 15 minutes on each side. Our "new" grill is pretty overpowered so we always end up overcharring the first side a little. I say "new" because we've had this grill for a year but we haven't fired it up very much this year choosing instead to cook fish for fish tacos or steaks inside. Steaks are more reliable pan roasted instead of on the grill in my opinion.
Once the ribs have cooked on each side, glaze the ribs with the sauce and let cook until it sizzles. Then paint the other side and flip. I like to do each side twice so it gets nice and sticky. Here are the ribs after I pulled them off the grill.
And here are the ribs plated. Now that is a good looking dish.
The ribs were a big hit! Here is my plate when I finished. J ate twice as many ribs as I did! He says the better pork really makes a difference!
In addition to the ribs, we had a grilled potato salad from Bobby Flay's Boy Gets Grill. You boil and then grill the potatoes and then top it off with a vinagrette that contains dijon mustard, red wine vinegar, honey, and shallots. (You can also use aged sherry vinegar instead of the red wine vinegar and honey.) You are also supposed to serve it on scallions and watercress, but I don't like watercress so we skipped it.
Here's the finished potato salad. It was pretty good, but it would certainly be better with blue cheese and Bobby Flay recommends.
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