Chinatown Ribs Food

CHINESE BBQ PORK (CHAR SIU) RIBS RECIPE

Steps:

• Prep. Remove the membrane from the rack of ribs. Cut the rack in to individual ribs.
• Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
• Marinate. Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Discard the used marinade. It is contaminated with meat juice. Don't marinate in a plastic bowl if you use the food coloring. It might stain.
• Fire up. As much as we are fans of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F (107.2°C) in the indirect zone.
• Cook. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. Indoors, put a pan of water with a rack on top of it under the meat. This is important or drippings will burn in the pan. Roast ribs for about 3 hours, loin strips for about 1 1/2 hours. If you grill, skip the smoking wood. I think it is cleaner and brighter sans lumber.
• Serve. Once completely cooked, slice the rack of ribs between the bones and serve.

CHINATOWN RIBS

Steps:

• Step 1: Arrange the ribs on a rimmed baking sheet. Remove the thin papery membrane from the back of each rack of ribs. ShareTweetPin443 Shares Step 2: Sprinkle the rub on both sides of the ribs, rubbing it into the meat with your fingertips. You'll need 3 to 4 tablespoons of rub for each rack of ribs. ShareTweetPin443 Shares Step 3: Set up your smoker following the manufacturer's instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer. ShareTweetPin443 Shares Step 4: Place the ribs directly on the rack in the smoker, bone side down. If space is limited, use a rib rack to smoke them vertically. Smoke the ribs for 1 hour. ShareTweetPin443 Shares Step 5: Place the rice wine and apple cider in a spray bottle and shake to mix. Start spraying the ribs with this mixture on both sides after 1 hour of smoking. Repeat every hour. ShareTweetPin443 Shares Step 6: Brush the ribs on both sides with the sauce after 4 hours of smoking. Brush again in 30 minutes. The ribs are cooked when the meat has shrunk back from the ends of the bones by about ½ inch and you can pull the individual ribs apart with your fingers. Total cooking time will be 4½ to 5 hours. ShareTweetPin443 Shares Step 7: You can serve the ribs hot out of the smoker with any remaining barbecue sauce on the side, cut into individual bones. But for even more flavor, set up a grill for direct grilling and preheat to high. Brush and oil the grill grate. Brush the ribs on both sides with more barbecue sauce and direct grill until sizzling and browned, 1 to 2 minutes per side. Serve at once with any extra sauce on the side. ShareTweetPin443 Shares

TAKEOUT-STYLE CHINESE SPARE RIBS

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.

CHINATOWN RIBS

Steps:

• Place the hoisin sauce, sugar, and five spice powder in a nonreactive mixing bowl and whisk to mix. Add the soy sauce, rice wine, and sesame oil and whisk until the sugar dissolves. Stir in the garlic, ginger, and scallion whites. Set one third of the marinade aside to make a sauce. Prepare the ribs: Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them. Pour the remaining marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides. Let the ribs marinate, covered, in the refrigerator for at least 4 hours or as long as overnight, turning them 3 or 4 times. The longer the ribs marinate, the richer the flavor will be. (The ribs can also be marinated in large heavy resealable plastic bags.) Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the grill under the grate. When ready to cook, brush and oil the grill grate. Drain the ribs well and place them in the center of the grate bone side down over the drip pan and away from the heat. (If your grill has limited space, stand the racks of ribs upright in a rib rack.) If cooking on a charcoal grill, toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs until dark brown and very crisp on the outside and tender enough to pull apart with your fingers, 1 1/4 to 1 1/2 hours. When ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch. If using a charcoal grill, replenish the coals as needed. Meanwhile, transfer the reserved marinade to a nonreactive saucepan, let come to a gentle simmer over medium heat, and cook until thick and flavorful, about 3 minutes. Let the resulting sauce cool to room temperature, then strain it into an attractive serving bowl. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Brush or drizzle the ribs with some of the sauce and sprinkle the scallion greens on top. Serve at once with the remaining sauce on the side. YUMMY!!!

CHINATOWN CHAR SIU BARBEQUE RIBS OR PORK

Steps:

• Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight.
• Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.