Chinese Tea Smoked Ribs 1977 Food

CHINESE TEA SMOKED RIBS 1977

Steps:

• Combine tea leaves with fennel, ginger, cloves and black pepper.
• Spray a large rack and a shallow pan with cooking spray well.
• Sprinkle tea mixture into the bottom of the pan.
• Place the rack over top of leaves.
• Cut ribs into serving size pieces and place meaty side up onto rack.
• Cover whole pan tightly with foil.
• Place into oven 350 degrees for 40 minutes.
• Now combine the teriyaki, ketchup, garlic, and pepper well.
• Set aside.
• Remove ribs from oven.
• Reduce oven to 325 degrees.
• Brush both sides of ribs with the sauce, saving some for one more baste near end of cooking.
• Bake now uncovered 40 minutes.
• Brush ribs again, and bake the last 10 minutes.
• Serve.

CHINESE TEA EGGS

Steps:

• Bring the eggs to the boil and simmer for 3-5 minutes.
• Drain and cool. When cool enough to handle, gently crack the egg's shell all over without removing the shell.
• Place back in the pan, cover the eggs with water, add the remaining ingredients and bring back to boil, turn down and simmer on low heat for an hour or more, this helps the flavours infuse the egg.
• Drain once more. Eggs can be eaten hot or cold and should have an attractive marble effect.

CHINESE-STYLE BARBECUED RIBS

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.