Recipe: Chinese Barbecued Ribs - Red Sauce (2)

Hello,

Here are a couple red-style bbq recipes from old rec.food posts. If you try them or find the recipe you're looking for, please share it with us.

Betsy


Author: Idlewild
Date: 1997/05/09
Forum: rec.food.recipes

The name of the dish is Char Siu. I prefer to omit the red food
coloring. I picked this off of rec.food.cooking some time ago.
Marinate pork ribs in this sauce overnight, and then bake or grill as
you please.

Char Siu Marinade
Recipe By: Sheila Bostick

1 cup hoisin sauce
1/2 cup sherry, mirin, sake or sweet white wine
3 Tbsp red food coloring
1/2 cup light or low-sodium soy sauce
1 piece fresh ginger the size of a thumb joint
5 cloves garlic
1/2 cup sugar
1/2 t. Chinese five spice - optional

Mince the garlic finely or use garlic press. Place in a bowl. Grate the
ginger into bowl or use garlic press to get the juice. Add other
ingredients and mix well. Refrigerate until used. Will keep well in a
closed container for a couple of weeks.


Author: Joseph Brouillette
Date: 1997/05/24
Forum: alt.food.barbecue

SAN FRANCISCAN CHINESE SPARERIBS
(Important - read entire recipe before starting to prepare).

1/2 cup flour
1 cup of Ketchup
1/3 cup soy sauce
1/4 cup sherry wine
1/4 cup sugar
3/4 teaspoon salt
1 1/2 tablespoons Hoison sauce (optional)
4 garlic cloves minced
4 slices of fresh ginger, shredded
8 drops of red food coloring, (optional but looks great)
3 to 6 lbs of pork spareribs
Tobasco sauce to taste
1 tablespoon flour
1 large new zip storage freezer bag

NOTE: 1 large or turkey size brown in plastic Renolds oven cooking bag
(depending on amount of ribs - 1 rack large size, 2 racks turkey size.

Preheat oven to 325 degrees.

NOTE: Have butcher cut ribs down center length ways, then across at every
second rib to make about 3 inch by 3 inch pieces.

Any size ribs can be prepared in this manner, and come out tender and
delicious. If you are using large ribs, par-boil for 30 minutes, then
remove from pot and let cool.

Meanwhile, mix all ingredients together, taste for pepper strength, add
more Tobasco if necessary.

After ribs are cool, place in zip bag, add liquid ingredients, mold bag,
making sure all ribs are covered with sauce. Marinate ribs for 12 to 24
hours, turning over ribs 3-4 times to re-coat.

COOKING RIBS:
Make sure oven is pre-heated to 325 degrees.

Place flour in cooking bag and shake to cover inside of bag. Gently pour
all remaining marinade in bottom of bag and mix with remaining flour.

Lay cooking bag in very large baking pan, then lay ribs inside bag, one
layer deep if possible.. Tie cooking bag with special plastic tie furnished
with bags.

IMPORTANT: Punch 4 holes in top of bag with fork to keep bag from bursting.

Cook for 1 * hours or until tender. Remove ribs from bag. Remove marinade
and put in bowl, then remove grease from top. Pour marinade on top of ribs.
Spoon sauce over ribs.

You've earned it have your feast.