Michael'S Cantonese Pork Bbq Spareribs
Yield: 1 Serving
Ingredients
pork ribs
4 ts minced garlic
3 tb sugar
5 tb Koon Chun Thick Soy Sauce
1/3 c Koon Chun Hoisin Sauce
1/2 c Shaohsing Chinese Wine
2 tb Koon Chun ground bean sauce
GLAZE:
2 tb honey
2 ts sesame seed oil
3 tb thin soy sauce
Instructions
I take all the marinade ingredients and put into a bowl. I heat it up
slightly so all the ingredients combine. I add a little cornstarch and
water to thicken it up a little. I find it sticks to the ribs better this
way.
I put the ribs and marinade in a pan big enough to contain full racks.
Being as dedicated as I am, I cover and refrigerate for a week. I also
remove and switch around the ribs twice a day so all the ribs are well
marinated. I don't like using a plastic bag here since the marinating
drying slightly on the ribs works better.
I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot
smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about
200 to 225F. I also brush the marinade several times while cooking.
After ribs are done, I brush the with the glaze. I scale up the ratios
here as well. I am more generous with the honey and less with the sesame
seed oil. I use just enough to give a hint of the oil flavor. I sprinkle
ribs with sesame seeds just before serving. I usually serve with a good
quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese
stir fried Brussel sprouts of Szechwan green beans.
Ingredients
pork ribs
4 ts minced garlic
3 tb sugar
5 tb Koon Chun Thick Soy Sauce
1/3 c Koon Chun Hoisin Sauce
1/2 c Shaohsing Chinese Wine
2 tb Koon Chun ground bean sauce
GLAZE:
2 tb honey
2 ts sesame seed oil
3 tb thin soy sauce
Instructions
I take all the marinade ingredients and put into a bowl. I heat it up
slightly so all the ingredients combine. I add a little cornstarch and
water to thicken it up a little. I find it sticks to the ribs better this
way.
I put the ribs and marinade in a pan big enough to contain full racks.
Being as dedicated as I am, I cover and refrigerate for a week. I also
remove and switch around the ribs twice a day so all the ribs are well
marinated. I don't like using a plastic bag here since the marinating
drying slightly on the ribs works better.
I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot
smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about
200 to 225F. I also brush the marinade several times while cooking.
After ribs are done, I brush the with the glaze. I scale up the ratios
here as well. I am more generous with the honey and less with the sesame
seed oil. I use just enough to give a hint of the oil flavor. I sprinkle
ribs with sesame seeds just before serving. I usually serve with a good
quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese
stir fried Brussel sprouts of Szechwan green beans.
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