Jim Minion
TVWBB Emerald Member
These are a creation of Chris Capell or known
as Nature Boy. He has given his permission to post this recipe and would like to know how you feel about it.
Ribs with an Asian twist.
Jim
Ginger Mahogany Ribs
The Marinade
Ingredients:
4 Tbsp Fresh minced or grated ginger root
4 Cloves Garlic
1 tsp Kosher Salt
1 tsp Mustard Seeds (I used Black)
1 tsp cracked black pepper (Tellicherry nice)
1 Tbsp Onion Powder
1/2 tsp Cinnamon
4 Tbsp Peanut Oil
4 Tbsp Maggi Seasoning, or Soy Sauce
1 Tbsp Rice Vinegar (or other vinegar)
2 Tbsp or more Rice Wine
1/2 tsp Chinese Five-Spice Powder
2 Slabs Spare Ribs or Babybacks
Preparation:
With mortar/pestle, pound the garlic, ginger and kosher salt into a paste. Add mustard seeds and peppercorns and pound until crushed and worked into the paste. Stir in remaining ingredients (except the ribs and finishing sauce!)
Pour over ribs in ziplock bag, and massage all around. Marinate overnight if possible, or a few hours at room temp. Not longer than 24 hours, as ginger is enzymatic, and can supposedly make the meat mushy if marinated too long.
I cook them 3-4 hours over a liquid filled drip pan at 275-300. Considering the liquid is 212, overall cooking temp approx 240-250??
Anyway, cook them the way you normally cook ribs, and brush on the finishing sauce for the final 45 minutes to an hour, until caramelized, but not burnt. Enjoy!
Finishing Sauce
Ingredients:
3 Ea Green Onions (Scallions) chopped
2 Cloves Garlic (chopped)
4 Tbsp Fresh Grated/Minced Ginger root
2 Tbsp Chinese Oyster Sauce (if you have it)
2 Tbsp Hoisin Sauce
3 Tbsp Ketchup
1 Tbsp Rice Vinegar
1 Tbsp or more Siracha Chili Sauce (or heat of your choice)
1 Tbsp Turbinado Sugar
1 Tbsp Olive Oil
1 Tbsp Sesame Oil
1/2 tsp Chinese Five-Spice Powder (or to taste, I use less, many like more)
1/2 Cup Water
1 Tbsp Butter
1/4 Cup Whipping Cream (optional)
Preparation:
Sautee green onions, garlic and ginger in sesame/olive oil until soft. Add remaining ingredients, except cream and butter. Simmer 30 minutes or until reduced by a third. Stir in butter, and if desired, 1/4 cup whipping cream. Set aside to cool.
Brush on ribs during last hour of cooking, until caramelized.
Enjoy, and please let me know what you think. Any suggestions appreciated.
Submitted by Nature Boy
as Nature Boy. He has given his permission to post this recipe and would like to know how you feel about it.
Ribs with an Asian twist.
Jim
Ginger Mahogany Ribs
The Marinade
Ingredients:
4 Tbsp Fresh minced or grated ginger root
4 Cloves Garlic
1 tsp Kosher Salt
1 tsp Mustard Seeds (I used Black)
1 tsp cracked black pepper (Tellicherry nice)
1 Tbsp Onion Powder
1/2 tsp Cinnamon
4 Tbsp Peanut Oil
4 Tbsp Maggi Seasoning, or Soy Sauce
1 Tbsp Rice Vinegar (or other vinegar)
2 Tbsp or more Rice Wine
1/2 tsp Chinese Five-Spice Powder
2 Slabs Spare Ribs or Babybacks
Preparation:
With mortar/pestle, pound the garlic, ginger and kosher salt into a paste. Add mustard seeds and peppercorns and pound until crushed and worked into the paste. Stir in remaining ingredients (except the ribs and finishing sauce!)
Pour over ribs in ziplock bag, and massage all around. Marinate overnight if possible, or a few hours at room temp. Not longer than 24 hours, as ginger is enzymatic, and can supposedly make the meat mushy if marinated too long.
I cook them 3-4 hours over a liquid filled drip pan at 275-300. Considering the liquid is 212, overall cooking temp approx 240-250??
Anyway, cook them the way you normally cook ribs, and brush on the finishing sauce for the final 45 minutes to an hour, until caramelized, but not burnt. Enjoy!
Finishing Sauce
Ingredients:
3 Ea Green Onions (Scallions) chopped
2 Cloves Garlic (chopped)
4 Tbsp Fresh Grated/Minced Ginger root
2 Tbsp Chinese Oyster Sauce (if you have it)
2 Tbsp Hoisin Sauce
3 Tbsp Ketchup
1 Tbsp Rice Vinegar
1 Tbsp or more Siracha Chili Sauce (or heat of your choice)
1 Tbsp Turbinado Sugar
1 Tbsp Olive Oil
1 Tbsp Sesame Oil
1/2 tsp Chinese Five-Spice Powder (or to taste, I use less, many like more)
1/2 Cup Water
1 Tbsp Butter
1/4 Cup Whipping Cream (optional)
Preparation:
Sautee green onions, garlic and ginger in sesame/olive oil until soft. Add remaining ingredients, except cream and butter. Simmer 30 minutes or until reduced by a third. Stir in butter, and if desired, 1/4 cup whipping cream. Set aside to cool.
Brush on ribs during last hour of cooking, until caramelized.
Enjoy, and please let me know what you think. Any suggestions appreciated.
Submitted by Nature Boy