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NFT: Asian BBQ Sauce for Ribs

Bill in UT : 5/6/2024 8:58 pm

This is my riff on a Milk Street recipe. Their recipe doesn't actually utilize a sauce, but has a marinade and a glaze. The glaze contains juices from the ribs after baking. As implied, I did my ribs in the oven, 2-2 1/2 hours wrapped qt 300F, meat side down followed by 15-30 minutes unwrapped, meat side up to dry. I didn't do a marinade or a glaze. I rubbed the ribs with my favorite rub and left wrapped in the fridge for 14 hours. Then I made all of the MS ingredients, minus the rib liquid, into a sauce. I loved it that way. As always, go by visual signs and touch for the ribs, not strictly by time.

Sauce:
1 CUPS PACKED CILANTRO LEAVES AND STEMS
2 OUNCES FRESH GINGER, PEELED AND THINLY SLICED
4 GARLIC CLOVES, PEELED
1/2 CUP HOISIN SAUCE
1/4 CUP LOW-SODIUM SOY SAUCE
1/4 CUP HONEY
1/2 TABLESPOON FIVE-SPICE POWDER
2 TABLESPOONS GOCHUJANG, DIVIDED
2 TABLESPOONS LIME JUICE

Add all ingredients to a food processor and process until relatively smooth. Serve with ribs

I cut the gochujang down from the original recipe, go by your own taste.

I admire your initiative and the amount of spices you have available.

Marty in Albany : 5/7/2024 8:54 am : link

American and European cusines are within reach, but Asian is too difficult for me.

I'd take the easy way out and ask "Fortune Cookies" or "Saigon Spring" restaurants to sell me a jar of their BBQ sauce. Easier still, have them make the ribs, which I doubt I could duplicate, much less, improve upon.

RE: I admire your initiative and the amount of spices you have available.

Bill in UT : 5/7/2024 9:18 am : link

In comment 16508422 Marty in Albany said:

Quote:

Be creful, Marty, it's a slippery slope. What's next, stop raising your own pigs? :)

That sounds great

Greg from LI : 5/7/2024 11:49 am : link

I've made Chinese takeout-style ribs used the linked recipe, also great. The site has a ton of terrific Chinese recipes and it's very well laid out and designed, easy to navigate.
Link - ( New Window )

RE: That sounds great

Bill in UT : 5/7/2024 1:22 pm : link

In comment 16508689 Greg from LI said:

Quote:

Thanks for the link, Greg. The gochujang, which has become on of my favorite condiments, really add some zing and heat to the sauce, along with the sweetness of the hoisin and honey. It would probably go great with rotisserie chicken, too.

Just looking over the recipe

Bill in UT : 5/7/2024 1:24 pm : link

the gochujang is not "divided", it all goes right in.

Easy Chinese take out ribs

RobCrossRiver56 : 5/8/2024 7:33 am : link

I buy those inexpensive single cut rib packs at the supermarket (5 or 6 in a pack) and I marinate it 24 hrs or more in AH-SO Chinese style sauce. Throw it in the air fryer at 400 for 20-30 min and you have perfect Chinese take out style ribs.

RE: Easy Chinese take out ribs

Bill in UT : 5/8/2024 9:27 am : link

In comment 16509331 RobCrossRiver56 said:

Quote:

I've never seen ribs packaged that way. Next time, maybe try an experiment. Do most of your ribs as you have done, but for one or 2, don't marinate, just use the sauce as a glaze before air frying and see if you can tell a difference. And/or, use the sauce as a sauce for dipping.