Golden Gate Chili Ribs Recipes

BIG JOHN'S CHILI-RUBBED RIBS

Steps:

• Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

GOLDEN GATE CHILI RIBS

Steps:

• Have the butcher cut the rib rack in half through the bone. Cut each half into separate single ribs.
• In a large bowl, mix together dark soy sauce, hoisin sauce, honey, rice wine, Chinese five-spice powder and light soy sauce. Add the ribs and marinate for as long as possible, overnight is best.
• Preheat the oven to 350 degrees F.
• Remove the ribs from the marinade and transfer to a baking sheet, reserving the marinade. Bake the ribs until cooked through and no longer pink at the bone, 30 to 45 minutes.
• Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade.
• Remove the ribs from the oven and baste with the rest of the marinade. Sprinkle with the chopped chiles and scallions. Serve immediately with Roasted Sweet Potato Wedges and a mixed green salad.
• Preheat the oven to 350 degrees F.
• Place the sweet potatoes into a large bowl.
• In a wok or saute pan, toast the cumin and Sichuan peppercorns for 1 to 2 minutes until fragrant. Transfer to mortar and pestle or spice grinder and grind.
• Sprinkle the spices and salt over the sweet potatoes, drizzle with oil and toss to coat. Transfer to a baking sheet and roast until tender, 30 minutes.

GOLDEN GATE CHILI RIBS

Steps:

• Have the butcher cut the rib rack in half through the bone. Cut each half into separate single ribs. In a large bowl, mix together dark soy sauce, hoisin sauce, honey, rice wine, Chinese five-spice powder and light soy sauce. Add the ribs and marinate for as long as possible, overnight is best. Preheat the oven to 350 degrees F. Remove the ribs from the marinade and transfer to a baking sheet, reserving the marinade. Bake the ribs until cooked through and no longer pink at the bone, 30 to 45 minutes. Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade. Remove the ribs from the oven and baste with the rest of the marinade. Sprinkle with the chopped chiles and scallions.