Ribs, Three Ways

Korean BBQ Ribs

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Course: Appetizer, Dim Sum, Main Course
Cuisine: Five Spice, Korean
Year: 1994, 1998

Ingredients

Korean BBQ Sauce

  • 12-16 cups black mushroom tea
  • ¾ cups garlic (chopped)
  • ¾ cups ginger (fresh)
  • 2 cups black mushrooms (processed)
  • cups onions (processed)
  • 5 cups sichuan sauce
  • 5 cups ketchup
  • ¾ cups dark soy sauce
  • 2 cups hoisin sauce
  • 2 Tablespoons sichuan pepper
  • ½ cup red pepper flakes
  • 2 Tablespoons black pepper
  • ¼ cup sesame oil

Korean BBQ Ribs

  • gallons water
  • 3-4 cups lemongrass (chopped – or 2 bags of lemongrass scraps)
  • 1 capful allspice (whole)
  • 1 capful black peppercorns
  • cups garlic (chopped)

Instructions

For BBQ Sauce

  • Combine all ingredients. Bring to boil, DON'T BURN! Boil slowly until reduced by 20%.
  • Refrigerate, or use immediately to roast ribs.

For Ribs

  • Preheat oven to 350F.
  • In 4" roaster, bring the remaining ingredients to simmer.
  • Separate ribs by cutting between bones. Place on backing rack. May overlap slightly to fit all the bones on the rack.
  • Place rack over simmering water in roaster. Cover tightly with foil.
  • Bake 2 hours at 350F.
  • Remove ribs to sheet pan. Cover with BBQ sauce.
  • Bake 20 minutes at 350F.

Vietnamese Ribs

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Course: Appetizer, Main Course, Sauce
Cuisine: Five Spice, Vietnamese
Year: 1995
Servings: 30 pounds

Ingredients

  • 30 pounds ribs
  • 5 cups honey
  • 22 teaspoons five spice powder
  • cups sherry
  • cups nuoc cham (see recipe)
  • cups lemongrass
  • 2 cups jalapeños (minced)

Instructions

  • Cut through ribs between bones to separate.
  • Cover with water, bring to boil. Slow boil for 40 min.
  • Combine all other ingredients and mix well.
  • Drain ribs, place in large roaster.
  • Cover with sauce. Marinate several hours.
  • Roast at 375F for 25 minutes.
  • Save any marinade to baste ribs.

Five Spice Nuoc Cham

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Course: Sauce
Cuisine: Five Spice, Vietnamese
Servings: 10 cups

Ingredients

  • 6 cups fish sauce
  • 6 Tablespoons sugar
  • 3 teaspoons cayenne
  • teaspoons black pepper
  • cups lemon juice
  • ¾ cup red wine vinegar
  • 3 cups water
  • 6 Tablespoons garlic (dry)

Spare Ribs a la Jerry

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Course: Appetizer, Main Course, Sauce
Cuisine: Five Spice
Servings: 5 pounds

Ingredients

  • 5 pounds spare ribs
  • 4 teaspoons salt
  • 4 Tablespoons sugar
  • 2 Tablespoons white wine
  • 5 Tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 6 teaspoons garlic (minced)
  • 5 Tablespoons fermented black beans
  • teaspoons baking soda
  • teaspoons sambal
  • 8 Tablespoons cornstarch
  • black pepper

Instructions

  • Mix all sauce ingredients in a bowl.
  • Add ribs and mix.
  • Steam and layer about 25 minutes.

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