Ingredients
3 1/2 lb pork ribs
2 tsp salt
12 tsp freshly ground black pepper
TANGY BARBECUE SAUCE
1 1/2 tbsp peanut oil
2 tbsp finely chopped shallots
2 tbsp finely chopped scallions
1 tbsp finely chopped garlic
1 tbsp finely chopped fresh ginger
2 tbsp fine. chopped fresh cilantro
3 tbsp finely chopped fresh chiles
2 tbsp rice wine or dry sherry
3 tbsp hoisin sauce
2 tbsp sugar
2 tsp chinese sesame oil
1 tbsp orange zest
2 tbsp chinese chili bean sauce or satay p, aste
2 tsp tomato paste
1 tsp chinese white rice vinegar =or=- ci, der vinegar
1/2 cup orange juice
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp salt
1 tsp freshly ground black pepper
Directions
PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and
place in a baking dish and cook for 2 hours to render the fat and
tenderize the meat. Remove the ribs from the dish, drain the fat and
set aside. Heat a wok or large frying pan and add the oil. Quickly
add the shallots, scallions, ginger and garlic. Stir-fry for 20
seconds and add the rest of the sauce ingredients. Reduce the heat
and simmer the sauce gently for 15 minutes. Allow the sauce to cool.
(These steps can be done hours ahead or even the night before.) When
you are ready to cook the ribs, smear them with the barbecue sauce.
Make a charcoal fire and, when the coals are ash white, grill the
ribs, basting with any remaining sauce. Cook the ribs for 5-to-10
minutes on each side, depending on thickness. Serve immediately.
Makes 4 to 6 Servings
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Chinese Barbecued Spareribs (Hom) Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Meat
The History of Recipes
Written cooking instructions as a concept can be observed far back into ancient history, at least as far back as ancient Egypt, and maybe even further. In practice though, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are a few stone tablets in Sumerian which describe the preparation 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 wonderful and blissful. Moving our culinary historical trip onwards, there were two recipe books which date from the 1300s ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that we all know today, but instead accounts of the types of food prepared for the nobility of those days. Over the next few hundred years, the rich and powerful families of the West competed to offer the most exotic meals, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cookery books were in great demand, mostly due to higher levels of literacy, leisure time and having more money. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chinese Barbecued Spareribs (Hom) recipe.
