Chinese BBQ Spare Ribs + how to mince garlic

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I had left over spare ribs from my stew and basically tweaked the recipe for Chinese Chicken Wings

INGREDIENTS

  • spare ribs, cut in 2 or so inch pieces
  • equal parts honey, hoisen (NOT oyster) sauce, soy sauce, rice wine.
  • ginger, garlic, green onion
    • Classic Chinese recipe trio.
    • cut in thin but large slices so that it’s easy to remove from the marinade later. Less burning when you bake.
    • I also like so smash the slices with the flat side of my knife before I add it to the marinade, releases more juices.
  • Chinese Five Spice. ~1 tsp is fine. don’t over-do this. Just sprinkle over the ribs before you add it to the marinade.

It’s hard to mess up the ratio. as long as you keep equal parts of the liquid ingredients, you’ll be ok.

INSTRUCTIONS:

  1. Marinate ribs in a large ziplock bag over night.
  2. Preheat oven ~310F.
  3. Space ribs evenly on foil lined pan, pour 1/2 cup marinade into the pan, tent over with aluminum foil (**this part’s different from the chicken recipe!).
    • Pork takes longer to cook. Lower heat, longer time, and tenting the foil keeps the meat nice and moist and prevents burning. Results in a more tender rib.
  4. Bake for 1 hour. Open the tent and flip the ribs 180 degrees, add a bit more marinade
    • pan bottom should be bubbly and brown, not black and charred. When you flip, the side of the ribs that were in contact with the foil should be shiny and have a bit of a golden crust.
  5. Re-tent and bake for 30min-1 hour more, depending on thickness of the ribs. Check on it on the 30 min mark, and if it’s not shiny and brown with a nice crust, it’s not done. If it’s greyish, it’s not done. If the meat doens’t come easily off the bone with a fork, it’s not done. Pan bottom by now should start to blacken. That is A-OK.
  6. eat.

MMM… nice end of summer snack. (yes. i eat bbq ribs as a snack.)

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EAT.

See the little black bits clinging to the meat? Doesn’t taste bad. Just looks bad. That’s green onion, diced. I know, I know, I said use long slices for the marinade. But I get my green onion in bulk in Flushing where it’s like 3 bunches for a $1 as opposed to 1 for a dollar. I chop ’em up then freeze them in ziplock bags. So if you want to be cheap, use frozen diced green onion. If you’re going for presentation, use fresh sliced green onion.

Ginger powder works fine if you don’t have fresh.

Never skimp on garlic. Canned stuff is foul. I don’t even do pre-peeled bulk garlic. Just break off a clove, smash with the back of your knife, and the skin comes right off. Chop off the hard nubby end and slice, OR, if you want minced garlic, I use my onion method (I think I learned this from Alton Brown):

HOW TO MINCE GARLIC – LESS MESS, LESS TOOLS.

  • break off 1 clove.
  • do NOT cut off nubby end.
  • Smash lightly a few times with flat side of knife, peel.
  • Lay clove on its flattest side.
  • slice parallel to the cutting board, then perpendicular along the LENGTH of the clove, all the while stopping at the nub. You should end up with long slivers, all still attached to the nub. Like a brush.
  • Slice perpendicular to the board, this time starting at the tip, along the wiDTH of the clove. this creates the mince.

Voila! less sticky fingers, less useless tools in the kitchen that only perform one duty. I will draw you pictures some day. SOME day…

 

EDIT: found an awesome video on chopping onions. The “traditional way” is how I mince my garlic. I think the new way looks intriguing, but not sure how I can manage that with a tiny garlic clove…

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