Ingredients
4 lb back or side ribs
1/2 cup ketchup
1/2 cup hoisin sauce
3 cloves garlic, minced
1 tbsp minced fresh ginger root
1 tbsp hot chinese chili paste
3 tbsp soy sauce
1 tsp oriental sesame oil (opt.)
1 tbsp dijon mustard
2 tbsp honey
Directions
Cut the racks of ribs in half. Cook the ribs in simmering water for
45 minutes. Drain and cool.
Combine the remaining ingredients. Marinate the ribs in the
refrigerator for 1 hour or overnight.
Barbecue for 10 to 15 minutes per side (or bake for 10 ~ 15 minutes
per side at 400øF). Brush with any excess marinate during the
cooking. Yield: 6 servings Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern.
Servings: 6 servings
Chinese Barbecued Ribs Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Meat
The History of Recipes
We are able to trace the history of `recipes` way back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, old recipes were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe in existence, according to food historians is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main course and dessert, a very modern way of dining. He also recounts how the cooks of Roman times made use of a good variety of herbs, including some familiar names for example thyme, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as parsley, basil and rosemary. These new culinary innovations created a torrent in recipe manuscripts, most of which still exist in private collections. During the next few hundred years, the rich and powerful families of Europe competed to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down the recipes of their peers. By the time we get to the twentieth century, cookery publications are highly popular as a result of more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Chinese Barbecued Ribs recipe.
