SZECHUAN BARBECUED RIBS

by Matthew Laman
(Hummelstown, PA, USA)

YIELD = 10 portions

INGREDIENTS
1 # BROWN SUGAR
4 OZ GARLIC, CHOPPED
16 OZ SOY SAUCE
4 OZ GINGER, CHOPPED
4 BUNCHES SCALLIONS, SLICED THINLY
1 TBSP RED PEPPERCORNS, CRUSHED
2 OZ SESAME SEEDS, TOASTED
8 OZ SESAME OIL
8 OZ HONEY
24 OZ CHICKEN BROTH
10 # BABY BACK RIBS

METHOD
COMBINE THE INGREDIENTS, MIX WELL, LET RIBS MARINATE FOR 36 HOURS

REMOVE RIBS FROM MARINADE AND WRAP THEM IN PLASTIC, THEN ALUMINUM FOIL
BAKE AT 300 DEGREES, FOR 1 ½ HOURS, COOL IN FOIL

REMOVE FROM WRAP, AND GRILL FOR 5 MINUTES ON EACH SIDE, BASTING WITH BBQ MARINADE


SZECHUAN BARBECUE SAUCE

BOIL MARINADE, SKIM OIL, STRAIN, RETURN TO BOIL, AND ADD,
24 OZ KETCHUP
8 OZ RICE WINE VINEGAR
8 OZ HOISIN SAUCE
4 OZ SAMBAL PASTE
SIMMER FOR TWO MINUTES, AND SERVE WITH RIBS

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