Asian marinade for spare ribs?
- Thread starter Dave L.
- Start date
Clark Deutscher
TVWBB All-Star
OK a marinade I like to use is:
1/4 C Hoisin Sauce
1/4 C Lemon Juice
3 T Soy Sauce
3 T fresh Ginger
1/4 C Onion
5 Garlic Cloves
4 T Rice Wine Vinegar
3 Cardamom Pods
1 teaspoon red pepper flakes
Here's a sauce for serving on the side. Not enitrely Asian by polynesian anyways.
30 Ounces mild tomato sauce
1 C brown sugar
1 C fresh pineapple
1/2 C rice vinegar
1/2 C honey
1 c onions
2 t liquid smoke
2 t ancho chili powder
1 t cracked pepper
1 T fresh garlic
1 t red chili flakes
1/2 t dry mustard
Clark
1/4 C Hoisin Sauce
1/4 C Lemon Juice
3 T Soy Sauce
3 T fresh Ginger
1/4 C Onion
5 Garlic Cloves
4 T Rice Wine Vinegar
3 Cardamom Pods
1 teaspoon red pepper flakes
Here's a sauce for serving on the side. Not enitrely Asian by polynesian anyways.
30 Ounces mild tomato sauce
1 C brown sugar
1 C fresh pineapple
1/2 C rice vinegar
1/2 C honey
1 c onions
2 t liquid smoke
2 t ancho chili powder
1 t cracked pepper
1 T fresh garlic
1 t red chili flakes
1/2 t dry mustard
Clark
Clark Deutscher
TVWBB All-Star
I usually do back ribs. For those I am about a 50 50 split between using the rotiss and going low and slow. If I'm doing spare's even with a marinade I go low and slow though. Hope it works out well for you!
Clark
Clark
Phil Hartcher
TVWBB All-Star
Dave
What type of "Asian" flavour do you want to achieve.
Just as you have many different BBQ flavours in North America, in Asia they have many more different flavours and they vary from and in combination of sweet, sour, hot, mild, salty, minty, gingery, nutty.
I guess that typically you would be looking for something with a salty,hot sweet flavour with a garlic finish which would be along the lines of a Hoisin or Teryaki flavour with chilli tones.
The base of these types of Asian marinades is generally Soy sauce, Oyster Sauce, Sherry, Rice Wine vinegar> A sweetener such as Palm Sugar, Sugar or Honey. A sweet or fermented bean paste. Spices such as Chinese 5 spice, chilli, sichuan pepper, corriander, cinnamon, alspice etc. Fresh herbs Garlic, Ginger, Chilli.
With these items you can develop your marinade, however, bear in mind that a high sugar content will usually get bitter with long medium heat, high heat or direct cooking. To obtain extra sweetness it is best to add this at the end or with a sauce.
In China the flavours as well as the ingredients differ from providence to providence and city to city within the providences. They are diverse in the extreme.
The best Asian Style sauce recipe that I have is one that I developed to match the sauce that is generally served with Char Sui pork (you may know of it as red pork)
2 parts Hoi Sin Sauce
1 part Honey
1 part light soy sauce
1 part rice wine vinegar
1 part water
minced garlic to taste ( I use a teaspoon when I am using a 1/2 cup measure.
Place ingredients in a suacepan, bring to boil and simmer uncovered for 10 minutes.
Regards
What type of "Asian" flavour do you want to achieve.
Just as you have many different BBQ flavours in North America, in Asia they have many more different flavours and they vary from and in combination of sweet, sour, hot, mild, salty, minty, gingery, nutty.
I guess that typically you would be looking for something with a salty,hot sweet flavour with a garlic finish which would be along the lines of a Hoisin or Teryaki flavour with chilli tones.
The base of these types of Asian marinades is generally Soy sauce, Oyster Sauce, Sherry, Rice Wine vinegar> A sweetener such as Palm Sugar, Sugar or Honey. A sweet or fermented bean paste. Spices such as Chinese 5 spice, chilli, sichuan pepper, corriander, cinnamon, alspice etc. Fresh herbs Garlic, Ginger, Chilli.
With these items you can develop your marinade, however, bear in mind that a high sugar content will usually get bitter with long medium heat, high heat or direct cooking. To obtain extra sweetness it is best to add this at the end or with a sauce.
In China the flavours as well as the ingredients differ from providence to providence and city to city within the providences. They are diverse in the extreme.
The best Asian Style sauce recipe that I have is one that I developed to match the sauce that is generally served with Char Sui pork (you may know of it as red pork)
2 parts Hoi Sin Sauce
1 part Honey
1 part light soy sauce
1 part rice wine vinegar
1 part water
minced garlic to taste ( I use a teaspoon when I am using a 1/2 cup measure.
Place ingredients in a suacepan, bring to boil and simmer uncovered for 10 minutes.
Regards
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave L.:
Does anyone have a recipe for an Asian marinade for spare ribs? I never marinaded my ribs before but would like to try it this weekend for something different besides the same old dry rub. </div></BLOCKQUOTE>
Might be of interrest to you.
Does anyone have a recipe for an Asian marinade for spare ribs? I never marinaded my ribs before but would like to try it this weekend for something different besides the same old dry rub. </div></BLOCKQUOTE>
Might be of interrest to you.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
OK a marinade I like to use is:
1/4 C Hoisin Sauce
1/4 C Lemon Juice
3 T Soy Sauce
3 T fresh Ginger
1/4 C Onion
5 Garlic Cloves
4 T Rice Wine Vinegar
3 Cardamom Pods
1 teaspoon red pepper flakes
Here's a sauce for serving on the side. Not enitrely Asian by polynesian anyways.
30 Ounces mild tomato sauce
1 C brown sugar
1 C fresh pineapple
1/2 C rice vinegar
1/2 C honey
1 c onions
2 t liquid smoke
2 t ancho chili powder
1 t cracked pepper
1 T fresh garlic
1 t red chili flakes
1/2 t dry mustard
Clark </div></BLOCKQUOTE>
Clark, how many babybacks can you marinate with the marinade? Is there any heating involved with the marinade?
What's MILD tomato sauce? How long do you typically heat the sauce served on the side? Thanks.
Erik
OK a marinade I like to use is:
1/4 C Hoisin Sauce
1/4 C Lemon Juice
3 T Soy Sauce
3 T fresh Ginger
1/4 C Onion
5 Garlic Cloves
4 T Rice Wine Vinegar
3 Cardamom Pods
1 teaspoon red pepper flakes
Here's a sauce for serving on the side. Not enitrely Asian by polynesian anyways.
30 Ounces mild tomato sauce
1 C brown sugar
1 C fresh pineapple
1/2 C rice vinegar
1/2 C honey
1 c onions
2 t liquid smoke
2 t ancho chili powder
1 t cracked pepper
1 T fresh garlic
1 t red chili flakes
1/2 t dry mustard
Clark </div></BLOCKQUOTE>
Clark, how many babybacks can you marinate with the marinade? Is there any heating involved with the marinade?
What's MILD tomato sauce? How long do you typically heat the sauce served on the side? Thanks.
Erik
Clark Deutscher
TVWBB All-Star
For the marinade that would cover a rack in a tupperware or two wraps in a large zip loc bag. More in the zip loc because I agitate them every couple hours. I don't heat the marinade at all, I just mix it in and toss however you could definately sweat the onions and garlic and then simmer for about five minutes. I would think it would intensify the flavor a fair bit. It is fairly strong as is though.
For mild tomato sauce I just mean a sauce without much flavor. I often actually just us canned crushed tomatoes. I originally used Hunts canned tomatoe sauce though, it has nowhere near the diversity of ingredients of ragu or anything like that which I think would overpower all else.
The sauce I simmer until it is the thickness I'm after which is usually about 10 minutes but sometimes up to 20. Depending on how much pineapple flavor I want I either puree the sauce in a food processor or strain it (removing the solid pineapple). If I strain I let it simmer longer.
Clark
For mild tomato sauce I just mean a sauce without much flavor. I often actually just us canned crushed tomatoes. I originally used Hunts canned tomatoe sauce though, it has nowhere near the diversity of ingredients of ragu or anything like that which I think would overpower all else.
The sauce I simmer until it is the thickness I'm after which is usually about 10 minutes but sometimes up to 20. Depending on how much pineapple flavor I want I either puree the sauce in a food processor or strain it (removing the solid pineapple). If I strain I let it simmer longer.
Clark
Sorry I didn't reply earlier. Was running around alot. This is the marinade I made for the spares.
1/4 C. Soy Sauce
2 Tbls. Hoisin sauce
3 Tbls. Sesame Oil
2 Tbls. Rice Vinegar
3 Tbls. Dry Sherry
2 Tbls. Ginger Powder
1 Tbls. Lemon Juice
4 Minced Garlic Cloves
It tasted pretty good but I needed something sweet in it I think (maybe honey) and there was something in it that was a little too much but I can't figure out what. Any suggestions?
1/4 C. Soy Sauce
2 Tbls. Hoisin sauce
3 Tbls. Sesame Oil
2 Tbls. Rice Vinegar
3 Tbls. Dry Sherry
2 Tbls. Ginger Powder
1 Tbls. Lemon Juice
4 Minced Garlic Cloves
It tasted pretty good but I needed something sweet in it I think (maybe honey) and there was something in it that was a little too much but I can't figure out what. Any suggestions?
Phil Hartcher
TVWBB All-Star
Dave, Jim,
Sesame oil is an intense flavour it generally only needs a small amount to impart it's flavour.
If you have a look at the sauce recipe that I posted above you will note that I used 2 parts Hoisin as the fermented bean base flavour to 1 part honey for sweetness, 1 part rice wine vinegar for acidity, 1 part light soy sauce for saltiness and the water as a thinning agent to give the sauce time to develop it's flavours whilst simmering. The garlic is optional. This sauce should be served between a thin and medium consistency.
This is the typical way in which I develop sauces, the flavour of this sauce is quite typical Asian.
My freind from China who visited me 2 weeks ago was impressed with the sauce and wanted the recipe to take back to China. He has interests in restaurants in Tanjing and Shenyang.
Regards
Sesame oil is an intense flavour it generally only needs a small amount to impart it's flavour.
If you have a look at the sauce recipe that I posted above you will note that I used 2 parts Hoisin as the fermented bean base flavour to 1 part honey for sweetness, 1 part rice wine vinegar for acidity, 1 part light soy sauce for saltiness and the water as a thinning agent to give the sauce time to develop it's flavours whilst simmering. The garlic is optional. This sauce should be served between a thin and medium consistency.
This is the typical way in which I develop sauces, the flavour of this sauce is quite typical Asian.
My freind from China who visited me 2 weeks ago was impressed with the sauce and wanted the recipe to take back to China. He has interests in restaurants in Tanjing and Shenyang.
Regards
K Kruger
TVWBB 1-Star Olympian
If you used Asian (toasted) sesame oil then I'm with Jim and Phil, 3 Tbls is a alot--I'd use maybe 2 tsp. If regular sesame oil then I don't see a problem with it as its flavor is fairly neutral.
I also think the sherry needs to be less than the vin, the lemon less than that (I'd likely use lemon zest and not juice), and the ginger I'd cut by 2/3 or a bit more--to 1-2 tsp.
Honey would make a good addition to sweeten a sauce but I doubt I'd add it to this if used as a marinade. Maybe a little white sugar. I would consider, though, taking a couple T of the marinade and mixing in honey to make a paintable glaze, to paint on the ribs during the last few minutes once or twice, or using honey to finish the marinade as a sauce.
I also think the sherry needs to be less than the vin, the lemon less than that (I'd likely use lemon zest and not juice), and the ginger I'd cut by 2/3 or a bit more--to 1-2 tsp.
Honey would make a good addition to sweeten a sauce but I doubt I'd add it to this if used as a marinade. Maybe a little white sugar. I would consider, though, taking a couple T of the marinade and mixing in honey to make a paintable glaze, to paint on the ribs during the last few minutes once or twice, or using honey to finish the marinade as a sauce.
j biesinger
TVWBB Platinum Member
Byran posted a link to a thread of mine where I modified a Raichlen recipe. I've done the recipe twice with bb's and have had good success. I recommend trying to remove most of the marinade and then giving the ribs a light sprinkling of k-salt and the homemade 5-spice, it adds some bright flavor to the somewhat muted marinade. Additionally the plum glaze works great, cilantro and star anise are a great combo with the cilantro adding a bit of an herbal element and the plum a fruit element that are lacking in the rest of the recipe.
Thanks for the advice guys. Next time I make it I'm going to use your suggestions and modify the recipe. I have been having the biggest craving for Asian food lately.
This is a recipe I got online for a chicken wing marinade that I like. Do you think it would be good with pork and would you change anything?
1 cup soy sauce
1/4 tps. ground allspice
1/4 cup sugar
6 scallions, sliced thin
1 Tbls. vegatable oil
1 1/2 tps. ground ginger
1/4 tps. ground anise
This is a recipe I got online for a chicken wing marinade that I like. Do you think it would be good with pork and would you change anything?
1 cup soy sauce
1/4 tps. ground allspice
1/4 cup sugar
6 scallions, sliced thin
1 Tbls. vegatable oil
1 1/2 tps. ground ginger
1/4 tps. ground anise
Phil Hartcher
TVWBB All-Star
Dave
This is the recipe that I have perfected for Honey and Soy Chicken wings for the Q.
The secret of this is to cook indirect so you don't burn the honey in the marinade and give it a burnt taste.
Chicken Wings with Honey and Soy
2 kg chicken wings
Marinate
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sweet chilli sauce
1 tablespoon of oyster sauce
1 tablespoon of hoi sin sauce (or use 2 tablespoons of oyster sauce)
1 teaspoon ground garlic flakes
1 teaspoon Chinese 5 spice
Place marinate ingredients in a glass jug and microwave on high for 15 seconds (no longer) remove and stir thoroughly.
Cut the chicken wings at each joint and discard wing tips. Place the wing pieces and marinate in a zip lock bag, marinate in the refrigerator overnight.
Preheat the Q on high for 10 minutes. Place the wing pieces on a roasting trivet on top of a doubled over sheet of aluminium foil and cook indirectly for about 25 minutes until cooked through. Internal temperature should be 83 C.
Regards
This is the recipe that I have perfected for Honey and Soy Chicken wings for the Q.
The secret of this is to cook indirect so you don't burn the honey in the marinade and give it a burnt taste.
Chicken Wings with Honey and Soy
2 kg chicken wings
Marinate
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sweet chilli sauce
1 tablespoon of oyster sauce
1 tablespoon of hoi sin sauce (or use 2 tablespoons of oyster sauce)
1 teaspoon ground garlic flakes
1 teaspoon Chinese 5 spice
Place marinate ingredients in a glass jug and microwave on high for 15 seconds (no longer) remove and stir thoroughly.
Cut the chicken wings at each joint and discard wing tips. Place the wing pieces and marinate in a zip lock bag, marinate in the refrigerator overnight.
Preheat the Q on high for 10 minutes. Place the wing pieces on a roasting trivet on top of a doubled over sheet of aluminium foil and cook indirectly for about 25 minutes until cooked through. Internal temperature should be 83 C.
Regards
Phil Hartcher
TVWBB All-Star
I forgot to add the tweak to the recipe. I brush with honey after 20 minutes indirect. It adds to the surface sweetness.
Regards
Regards