Fivespiceshortribswithhoisinbarbecuesauce Recipes

FIVE-SPICE HOISIN RIBS WITH SCALLIONS (GREEN ONIONS)

Steps:

• Preheat oven to 275 degrees F.
• Rub the ribs with five-spice powder, salt and pepper.
• Divide between 2 roasting pans (non stick preferably).
• Cover tightly with foil and cook for 1 hour.
• To make the sauce, heat oil over med. heat and stir fry ginger and garlic.
• Add remaining sauce ingredients.
• Remove ribs from oven and mix very well with sauce.
• Return to oven and cook, covered, for about 30 minutes.
• Remove foil and finish cooking for another 30 minutes.
• Meat should be very, very tender.
• Garnish with scallions.

BRAISED FIVE SPICE BEEF SHORT RIBS

Steps:

• Wrap five spices mix and star anise in cheese cloth.
• In an 10 quart, place ribs, spice mix and enough water to cover ribs. Cook over medium heat with lid on and allow meat to slow simmer 1 hour and reduce liquid by half. Remove ribs and save braising liquid. In same pot, add oil, garlic, ginger, tomatoes, celery and onion. Stir fry for a minute and add brandy and short ribs. Mix tomatoes sauce to taste, sugar, braising liquid and pour over ribs. Return to simmer until the sauce has thickened. Add oyster sauce to taste. Before serving remove the cheese cloth.

FIVE-SPICE SHORT RIBS WITH HOISIN BARBECUE SAUCE

Steps:

• Score the meaty side of the ribs with a knife in a diamond pattern.
• Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
• Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F.
• In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
• About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.