Ingredients: |
Ingredients: Marinade:
2 cups dry white wine
½ cup apple cider vinegar
1/3 cup rice wine vinegar
lemon zest and juice from 2 lemons
8-10 cloves garlic, minced
2 green onions thinly sliced
2 shallots chopped
1 jalapeno, finely chopped including seeds.
¼ cup soy sauce
1 Tablespoon dried oregano
Course Kosher salt
Fresh cracked black pepper
¼ cup peanut oil
Finishing sauce:
½ cup soy sauce
½ cup oyster sauce
¼ cup rice wine vinegar
2 tablespoons hoisin sauce
2 tablespoons sesame seeds
2 tablespoons chopped cilantro
1 tablespoon grated ginger root (if you don’t have a ginger grater, mince them instead)
2 green onions thinly sliced
|
Directions: |
Directions:2 Lbs. St Louis cut pork ribs
Note: You can use this sauce with just about any meat or poultry dish. But don’t use it with fish because the oyster sauce will overwhelm the flavor of the fish.
Process:
Combine all the marinade ingredients in a baking dish, rinse the ribs and submerge the ribs in the marinade for 2 hours up to 24 hours turning a couple times while they soak.
Heat grill to a high heat, 400-450 degrees, if its gas grill keep one side very low and the other very high. If you have a charcoal or wood grill have your heat source on one side so you have the ability to control your indirect heat. NOTE: You can do this inside in the oven as well using a combo of broiler and oven.
Remove ribs from marinade and plate, very LIGHTLY sprinkle the 5 spice powder on both sides of the ribs. A little goes a long way so less is more. Try not to get the powder on your hands, it’s very aromatic and hard to wash off. Using a slotted spoon or fork, put some of the chopped ingredients from the marinade on one side of the ribs. Place the ribs on the hot grill 2-3 min, flip for 2-3 minutes more.
Take the ribs of the grill, turn down the heat on the high side and dunk the ribs back in the marinade. Do the slotted spoon thing again and put the ribs back on the low heat side. You want your heat to be 275-300 degrees.
While the ribs are cooking, combine all the ingredients for the finishing sauce.
Keep an eye on the ribs and the temperature. When I looks like they are drying out, give them another dunk and more of the slotted spoon. Should take around 45 minutes to be fork tender. If you are not sure, you can cut them into 2 pieces to check the doneness. When they look done baste them with the finishing sauce a couple times for about 5-7 minutes. Just make sure the heat is low, the hoisin is high sugar content and will easily burn and blacken.
Serve with the remaining finishing sauce. Enjoy |
This recipe for 5 Spice Powder, Slow grilled Asian Ribs is from