TAKEOUT-STYLE CHINESE SPARE RIBS RECIPE | JEFF MAURO ...
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 6 hours 15 minutes
Cook Time 30 minutes
Yield 20 to 24 ribs
Number Of Ingredients 9
Steps:
- Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
- Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
- Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
- Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.
BBQ RIBS: JOHNNY TRIGG RIBS - SMOKED BBQ SOURCE
Use this recipe to create competition-style smoked ribs.
Provided by Phen Pavelka
Categories Main Course
Total Time 430 minutes
Prep Time 10 minutes
Cook Time 360 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Rinse ribs under water. Remove membrane from bone side.
- Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
- Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
- Smoke ribs directly on racks, meat side up, for three hours.
- Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.
- Lay down a sheet of aluminum foil per rib rack.
- Spread a quarter cup of ghee onto the foil. Sprinkle half a cup of brown sugar onto the butter and squeeze the honey in a zig-zag pattern over the butter and brown sugar. Then pour on the Tiger sauce . Mix together with a gloved hand.
- Place ribs meat side down into glaze mixture. Spread excess glaze onto the bone side of ribs. Be sure the rack of ribs is thoroughly and evenly covered.
- Wrap the foil tightly around the rack of ribs, making sure there are no loose spots where steam can escape. Place foiled ribs back on the smoker for 2 more hours.
- After 2 hours, carefully remove the ribs from the foil. Place back on the smoker rack and mop all over with BBQ sauce.
- Cook for another hour mopping once more at the half hour mark.
- Remove from smoker and serve warm.
Nutrition Facts : Calories 1670 kcal, CarbohydrateContent 326 g, ProteinContent 5 g, FatContent 48 g, SaturatedFatContent 29 g, CholesterolContent 116 mg, SodiumContent 1891 mg, FiberContent 5 g, SugarContent 295 g, ServingSize 1 serving
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If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.
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