Thursday, November 1, 2007

Asian Country Pork Ribs

I don't particularly like tomato based barbecue, but I love the non-tomato kind. So here's something I threw together the other day.

3oz House of Tsang Sweet Ginger Sesame Hibachi Grill Sauce*

2oz White Zin

2 oz Organic Brown Rice Vinegar

2oz Sesame Seed Oil

1 Tbs. Granulated Garlic

1 Tbs. Frank's Red Hot Sauce

2oz Soy Sauce

*This was what I had in the fridge, so I used it, but it would be easy to whip some sesame seed oil, soy sauce, honey, ginger, and rice wine vinegar together.

Take 5 and 1/2 lbs boneless country ribs, and remove as much fat as you reasonably can. Save the trimmings for another meal. Now cut the ribs in 2' pieces, mix with the above marinade, and place in refrigerator overnight, stirring several times.

When you're ready to cook, preheat your oven to 400 degrees, then place the meat in a roaster using a slotted spoon so that you don't allow a lot of the marinade to follow. The pan should be large enough large enough to hold all the meat without crowding. In my case I used a 15" deep dish pizza pan. Now place in the oven and bake for ten minutes, now turn the heat down to 225 degrees, and cover. Cook for 3 hours, pouring off the liquid at 1 and 1/2 hours.

At 3 hours, pour off any liquid remaining. Set aside the liquids for another meal. Now cover the meat with the remainder of the marinade with a brush turning over to cover both sides of the meat, and return to the oven for 15 minutes, uncovered. This will finish off the ribs.

They were delicious, and melt in your mouth tender.

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