Garlic Chinese ribs

Rewelacyjne.. Well tested and always recommended. Takes some time (marinating at least overnight), but also gives some flexibility in timing the preparation. Grilled on a bbq they do not come out very tender, with bones falling out, as pre-processed rib roasting methods would – but patient grilling over medium heat brings you very satisfying result..

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Makes 4 servings

  • 2 racks pork back ribs, each about 1 1/2 lbs (750 g); i often use the cheaper ‘rib buttons’ cut, with great success
  • 6 garlic cloves, minced
  • 2 tbsp (30 mL) grated fresh ginger
  • 3/4 cup (175 mL) granulated sugar or 1 cup (250 mL) brown sugar
  • 1/2 cup (125 mL) soy sauce
  • 1/4 cup (50 mL) hoisin sauce
  • 1/4 cup (50 mL) dry sherry
  1. Cut racks into 2- or 3-rib serving-size portions.
  2. Place in 2 large plastic bags or lay flat in a large dish.
  3. In a medium-size bowl, whisk garlic and ginger with sugar, soy, hoisin and sherry.
  4. Divide between plastic bags.
  5. Push meat down into marinade, then squeeze out as much air as possible from bags.
  6. Seal tightly with elastic bands as close to meat as possible.
  7. Massage bags to evenly coat ribs.
  8. Place bags in a bowl.
  9. Refrigerate overnight or up to 2 days.
  10. Bring meat to room temperature before grilling.
  11. Lightly oil grill and heat barbecue to medium. If using oven grill, start the heat, adjust the shelves – meat should reside about 15 cm below the heating element..
  12. Drain ribs and save marinade.
  13. Place ribs on barbecue or on grilling tray.
  14. Grill with lid closed, turning ribs occasionally and basting with marinade, 10 minutes.
  15. Then discard any remaining marinade.
  16. Continue grilling, turning ribs often, until richly glazed, about 8 to 10 more minutes.
  17. Wonderful with our Orange-Dijon Potato and Dill Salad

 

 

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