Some time ago, I did a post featuring a particular brand of Filipino Bagoong (a fermented shrimp based paste). I still have quite a bit of it left (it keeps almost indefinitely), and I decided to use some in a little appetizer dish using pork ribs. Now, for some, the idea of pairing a very strong ferment shrimp paste with pork might sound a little odd, but the combination is not uncommon in China and south-east Asia, and actually works very nicely. If the product I used is not available to you, almost any sort of shrimp paste will work just as well…Read More →
Honey Garlic Ribs are a standard on almost every westernized Chinese restaurant menu. There are endless permutations on the theme but the basic requirements are that they be garlicky and sweet, with the sweetness almost invariably coming from sugar rather than actual honey. Indeed, I have made versions using honey several times and the result is just not the same at all.
You can, of course, make Honey Garlic Ribs using long back ribs, or short-cut spare-ribs, but today I am using the irregular trimmings of the rib cage that you quite often find used in restaurant offerings, and which are sometimes sold as ‘Riblets’. They generally have more cartilage than bone (the bones are often fragmented) and they tend to be quite fatty. As I mention, there all sorts of ways to cook and produce this dish, but the method I am using here is particularly suited to this cut of the rib-cage… Read More →
Since posting my Apple-Sage Pork Ribs recipe not long ago, I have been playing with the basic theme and today’s post represents one little experiment I tried…
Basically, I wanted to do something a little ‘saucier’ than the glazed appetizer dish I presented in that earlier post and I changed the cooking process somewhat. Basically, I marinated the ribs for a full 24 hours in a fairly liquid marinade composed of 1 cup of applesauce, 1 half cup each of dry sherry and water, 2 tablespoons each sugar and Dijon Mustard, a little dried sage and some garlic salt. Afterwards, I baked the ribs in the marinade at 400 degrees, turning them once in the middle of the cooking time.
In the above picture, I have again presented a few of the ribs as an appetizer portion but, in fact, I served the whole pound of ribs (basically about 6 ounces of meat) as a main course with baked potato. The result was really tasty and I think that the sherry had the same effect as red wine does with pork insofar as it intensifies the umami flavors and lends the result a ‘wild boar’ taste.
Anyway, I am not finished playing with this general idea just yet and I am going to be trying something slightly different using smaller rib sections rather than the longer ones used here. Stay tuned…
I prepared a very ‘ad hoc’ version of this dish not long ago and it turned out quite nicely so I thought I would share. On that occasion, I didn’t pay too much attention to the quantities of the various ingredients – just adding according to whim – but I think I have caught the original with this recipe… Read More →
I really love the Korean-style ‘Flanken-cut’ beef-ribs, especially for grilling. Usually, they are cut quite thinly (at least by my butcher) but lately, I have been buying some that are a good inch or so thick. For today’s post, I marinated some using a little Miso. This is a popular Japanese grilling technique that works especially well for fish but is also terrific with beef or pork. In this case, I have also included a good shot of sesame oil in the blend for a bit of a Korean touch as well… Read More →
My wife confessed to a hankering for ribs and I was happy to oblige her. I was feeling a little adventurous though and so, instead of one of my standard preparations I decided to play around with a vaguely Indian blend involving of Cumin, Coriander, and the maple-warmth of Fenugreek Seed . I am calling the result ‘Indian Rubs’ and, though it needs a little work, perhaps some of you might like to play with the basic theme…Read More →
I have recently featured a couple of different back-rib recipes. Both used fairly complex seasoning mixtures and respectively employed the techniques of pre-cooking and the indirect heat grill method. Today, I am cooking back-ribs again but I am going to grill over a direct flame after a marinating the meat using only garlic and herbs… Read More →
Back in February, I posted a recipe for Korean-Style Beef Ribs using the ‘flanken-cut’ style of rib that I much prefer over the thicker, and usually greasier, standard sort of beef short-ribs. This style of cut has appeared again in one of our local stores recently so I grabbed quite a few packages for the freezer.
For the first use, I decided to try another typically Korean sort of barbecue rib dish, but this time making everything a little spicier with the addition of the fiery Korean Chili paste known as Gochujang … Read More →
One of our local stores had some lovely racks of back ribs for sale and I grabbed three packages; one for immediate use, and two more for the freezer. Not long ago, I did a post featuring my Grilled-Poached Ribs experiment wherein I slow-poached a rack of ribs in my Firepot Stock before finishing them quickly on the barbecue at high-heat. That time, I used side- ribs but for this dish I am using the much more tender back-ribs and will employ a slightly more mainstream method of slow grilling over indirect heat using wood-chips for a nice smoky flavor, and then finally caramelizing over direct flame to finish…Read More →
Months ago, I posted an experiment whereby I poached ribs in a Chinese Master Stock before cooking them further. Here, I am going to be doing something somewhat similar except that I will be using my Firepot Stock, which is now, as of the date of this experiment, about a month and a half old.
Simply tossing a large slab of ribs onto a very hot barbecue will often result in meat that is dry and overcooked, especially on the outside, and so more complex methods are often employed in which the racks are slowly cooked by indirect heat on a cooler part of the grill before being quickly finished over higher heat. Here, I am going to poach the ribs in my stock first as I hope this this gentle precooking will achieve a nice moist flesh while infusing them with additional flavor before the second cooking…Read More →