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Category: Ribs
Prep Time: Cook Time: Total Time:
Rack of pork ribs, separated
1 tablespoon of corn oil
I onion, chopped
2 cloves of garlic, crushed
1 tablespoon of grated fresh ginger
1 cup dark soy sauce
Splash of cider vinegar
1 cup dry sherry or rice wine
4 or 5 stars of star anise
1 chopped red chilli pepper (optional but recommended - habaneros are best)
2 tablespoons of dark muscovado sugar
1 tablespoon of good honey
1 carrot roughly chopped
1 stick of celery, chopped
Separate and chill the ribs Heat the oil in a large saucepan Add the onion and fry, stirring until soft Add the garlic and ginger and stir until you get a characteristic "sweet" aroma Add all remaining ingredients except the ribs and bring to a rolling boil Add the ribs and reduce to simmer for 1 hour Turn off the heat and cool the entire pan quickly Keep chilled for at least 12 hours (they're worth it!). Skim off any fat from the pan. BBQ grill, broil or oven bake the ribs thoroughly, there will be some caramelization but this is desirable. Liquor may be retained and frozen and re-used.
For sticky ribs: Thicken a little of the liquor with cornflour (cornstarch) and brush over the ribs several times during grilling. This also makes a good sauce.
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Aromatic Ribs to Die For
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Category: Ribs
Prep Time: Cook Time: Total Time:
Rack of pork ribs, separated
1 tablespoon of corn oil
I onion, chopped
2 cloves of garlic, crushed
1 tablespoon of grated fresh ginger
1 cup dark soy sauce
Splash of cider vinegar
1 cup dry sherry or rice wine
4 or 5 stars of star anise
1 chopped red chilli pepper (optional but recommended - habaneros are best)
2 tablespoons of dark muscovado sugar
1 tablespoon of good honey
1 carrot roughly chopped
1 stick of celery, chopped
Separate and chill the ribs Heat the oil in a large saucepan Add the onion and fry, stirring until soft Add the garlic and ginger and stir until you get a characteristic "sweet" aroma Add all remaining ingredients except the ribs and bring to a rolling boil Add the ribs and reduce to simmer for 1 hour Turn off the heat and cool the entire pan quickly Keep chilled for at least 12 hours (they're worth it!). Skim off any fat from the pan. BBQ grill, broil or oven bake the ribs thoroughly, there will be some caramelization but this is desirable. Liquor may be retained and frozen and re-used.
For sticky ribs: Thicken a little of the liquor with cornflour (cornstarch) and brush over the ribs several times during grilling. This also makes a good sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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Aromatic Pot Roast
by sgre52160
3-4 lb pot roast 2 cup grape juice 1 large celery stalk, sliced 1/4 tsp allspice 1/2 tsp dried thyme leave 2 bay leaves 3 tbsp oil 1 large onion, sliced Salt and pepper, to taste 1 cup beef b
by sgre52160
3-4 lb pot roast 2 cup grape juice 1 large celery stalk, sliced 1/4 tsp allspice 1/2 tsp dried thyme leave 2 bay leaves 3 tbsp oil 1 large onion, sliced Salt and pepper, to taste 1 cup beef b
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