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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-11-2009, 05:03 PM | #1 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Chinese FiveSpice Fried Ribs
I make these in the house a lot and wanted to see what they would be like on the smoker.
I rubbed the ribs with some fivespice powder...then placed them in the smoker with a bit of apple and pecan wood. After 2 hours, I foiled with a mixture of 5 whole star anise (you can use 1 tsp anise seed) 3 TBS sherry 3 TBS soy 1 tsp salt 3 tsp sugar chopped onion minced fresh ginger ( about 1 TBS) After placing mixture in a measuring cup, I added enough water to bring it up to 2 cups. I poured the mixture into the foil with the ribs meat side down... Then continued on the smoker for another 2 hours... I cut the ribs into serving sized pieces... Rolled in cornstarch and fried til light brown... After frying I sprinkle the ribs with a bit of Fivespice Salt ( a mixture of 1 TBS fivespice powder and 5 TBS kosher salt) The Fivespice Fried Ribs with a few spring rolls.... The ribs are lightly crunchy on the outside, but tender and moist on the inside.. The ribs were tasty, but the smoke flavor did not come through. The fivespice, ginger, soy, sherry and other flavorings overpowered the smoke. I enjoyed them though and will probably just make them in the house next time and save my wood. lol Thanks for checking out my fried ribs. |
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03-11-2009, 05:09 PM | #2 |
Full Fledged Farker
Join Date: 06-29-08
Location: Fort Worth, TX
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It looks great and the "work" is half the fun. Eating is for critics..in a twist on the old saying...good food is when opportunity and preparation collide
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03-11-2009, 05:10 PM | #3 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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If you were my neighbor............I'D be over everyday!! Looking good as always!!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-11-2009, 05:59 PM | #4 |
Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
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Cowgirl,
The "rolling in cornstarch" then frying is something I'm not familiar with. Is the cornstarch supposed to make a crust of some sort? JimT
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Good judgment comes from experience, and a lot of that comes from bad judgment. |
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03-11-2009, 06:01 PM | #5 |
Got Wood.
Join Date: 11-03-08
Location: Westmont,IL
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I love the 5 spice on wings never thought about it for ribs. Will have to give this a try.
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[FONT=Palatino Linotype]Lg BGE [/FONT] [FONT=Palatino Linotype]WSM[/FONT] [FONT=Palatino Linotype]UDS #1[/FONT] [FONT=Palatino Linotype][COLOR=red][B]"Do or do not, there is no try"[/B][/COLOR][/FONT] |
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03-11-2009, 06:11 PM | #6 |
is One Chatty Farker
Join Date: 01-11-09
Location: somerset, kentucky
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You go girl… that looks great
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[COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR] |
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03-11-2009, 06:18 PM | #7 |
Full Fledged Farker
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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Yep, cowgirl, one of these days you're gonna have to tell me how to get to your place for dinner. Looks great. My better half wants to know what's in the spring rolls.
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"Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill |
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03-11-2009, 09:27 PM | #9 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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You have done it again....great job.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-11-2009, 10:02 PM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I rushed in thinkin we had another smoked 6 hours then deep fried in a turkey fryer fan. This is good too though. Good Job
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-12-2009, 01:06 AM | #11 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Experiment. It's how we learn/invent!
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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03-12-2009, 08:46 AM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Once Again it looks really good
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03-12-2009, 10:01 AM | #13 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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The Pron Queen strikes again.
Knock at the door "Did somebody call a Plumber!"
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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03-12-2009, 10:36 AM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thank you! You're all too kind.
JimT, the cornstarch gives them a very light crispy coating. Combined with the five spice salt sprinkled on at the end...makes them pretty tasty. Fastball, I made the springrolls with some shredded napa cabbage, minced onion, chopped cooked shrimp, mint leaves, shredded carrots...and some bean sprouts. I think that was all. lol I used rice wrappers, you just soak in water for a few minutes then fill and roll. lol WineMaster, if I hear a knock at my door today, I'll think of you. Thank you again folks! |
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03-12-2009, 10:42 AM | #15 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Those Springrolls look awsome too.
Bet they would be good with a little of that flaked Cod in em. Your a great cook! Presentation Rocks Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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