Hoisin Sauce experiment

[jeff lowe]

I am smoking some ribs now as I talk to you. This is my hoisin sauce experiment. This is what I am doing.

Chinese Dry Marinade
ingredients for 1 servings:
* 3 tb Brown sugar
* 1 ts Salt
* 3/4 ts Ground tumeric
* 1/4 ts Dry mustard
* 3/4 ts Monosodium glutamate
* 1/4 ts Celery seed
Preparation: Combine ingredients and use for marinade for spare ribs and pork.

Chinese wet marinade
1 cup brown sugar
6 T sherry
4 T soy sauce (mushroom)
1 cup hoisin sauce
5 cloves garlic
1t 5 spice powder
2 T sanbal olek
3 T rice wine vinegar
3 T molasses
4 T ketchup

Wet marinade for 2 hours then apply dry rub. No wood. Minion method.
Smoke for 3 hours. 225 degrees or less.
Foil and apply wet and wrap tight. Smoke for 3 hours.
Baste until almost done.
Glaze at the last 20 minutes.

I will let you know how it turns out. 6 hours to go.

 

[Jim Langford]

Jeff,

What is "sanbal olek"?

 

[jeff lowe]

Sambal olek is the correct spelling. It is a ground fresh chili paste with chili, salt, vinegar, some spices. It is popular in thai and asian dishes.

 

[Jim Langford]

Jeff,

Sounds good. I've got a similar product in my refrigerator called Toban Djan. It's a paste made from chili peppers, water, broad beans, salt, sugar, garlic and soybean oil. It's used in Chinese cooking. Let us know how your experiment turns out.

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[jeff lowe]

The ribs came out very well moist and juicy and almost too tender. I would do a few things differently next time. There was too much marinade left on the ribs when I put them in. This would have given me a little better bark. I would foil after 4 hours and then only put a very small amount of sauce if any at all. I would leave the foil on for only 2 hours, take off and then glaze for 30 minutes until done.

Otherwise, I liked them. I have only foiled brisket flats before. I think with ribs that maybe only 1-2 hours of foiling is enough. I don't want the meat getting too soft as this one, the meat was definitely falling off the bones.