HOW DO YOU MARINATE RIBS RECIPES
TARO STEAMED SPARE RIBS (芋頭蒸排骨) | MADE WITH LAU
Learn how to make this hearty Cantonese classic!
Provided by Made With Lau
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 21
Steps:
- Rinse the dried fermented black beans in warm water 3 times. Then, let it soak in the water to rehydrate for at least 5 minutes.
- Peel the membrane off the spare ribs by making a small cut at the end, and pulling it away from the meat.
- Make the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper.
- Carefully cut around the taro to score the slice where we want to cut it, so we end up with taro. Then, chop deep into the taro and split the slice off.
- Dice green onion and red chili pepper and set aside.
- Crush half of the rehydrated fermented black beans with the back of a spoon. Mix them into the ribs.
- When the taro is cooked through, turn off the heat, and remove the dish from the pan.
SPICY DR PEPPER RIBS - THE PIONEER WOMAN – RECIPES ...
Steps:
- Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later. Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate. When you're ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks. Remove the ribs when they're fork tender (keep cooking until they are). Slice and serve!
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I don’t make ribs very often, because when I eat ribs I feel like a cavewoman. And you know what?
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- Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later. Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate. When you're ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks. Remove the ribs when they're fork tender (keep cooking until they are). Slice and serve!
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Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion. The famous barbecue ribs served at the restaurant have been judged the "Best in America" at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique.
The sauce cloned here is the sauce the made the chain famous—Tony Roma's serves it on their Original Baby Back Ribs. This version of the sauce uses a ketchup base, vinegar, dark corn syrup and a bit of Tabasco. The chain uses their sauce on baby back ribs and has started selling it by the bottle in each restaurant. Now you can make a version of your own that is less costly than the bottled brand, and can be used on any cut of ribs, or even chicken.
Check out my clone recipes for these other 3 sauces: Caroline Honey Sauce, Blue Ridge Smokies Sauce, and Red Hots Sauce.Source: Top Secret Restaurant Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 30 minutes0S
Calories 435 calories per serving
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Reviews 5.0
Total Time 2 hours 30 minutes0S
Calories 435 calories per serving
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