|Forum Portal||Recipes||Smoke Signals Magazine||Welocme||Merchandise||Associations||Purchase Subscription||Brethren Banners|
|Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.|
|03-04-2013, 05:23 PM||#1|
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
Asian Braised Spares
A couple Saturdays back I had planned on smoking up a rack of spare ribs which I had thawed out. Well, plans change and plans were made and then cancelled and I ran out of time to do them on the smoker. Instead I made up a recipe for asian braised spare ribs which I did in the oven, but I think could be easily adapted for the smoker.
Ingredients (All measurements are approx. as I don't ever measure anything)
1 rack pork spare ribs (full or STL trimmed)
1 large onion sliced
8 oz. mushrooms quartered (I used crimini, but I think shiitake would have worked even better)
1" chunk of ginger sliced about 1/4-1/8" thick
4 cloves garlic very rough chop
1 T Chinese 5 spice powder
1 T stir fry oil (combination of canola and toasted sesame, straight canola or veg oil would work fine as well)
2 C chicken stock (I like to use low sodium)
1/4 C soy sauce
3 TBS Hoisin sauce
2-3 T worcestershire
2 tsp garlic chili paste or sambal (add a little more if you like a lot of heat)
2 tsp Red Boat 40 Fish sauce
I started by cutting the rack down into 3 pieces so it would fit easily into my 6.5 qt oval dutch oven. Then peeled the membrane and seasoned both sides with some salt and the 5 spice powder.
While waiting for the ribs to "sweat" I mixed all of the ingredients from the chicken stock down together to create the braising liquid.
I heated the oil in my 6.5 qt oval dutch oven and then seared the ribs on each side for 2-3 minutes to get a nice brown on them. I then removed them and set them aside.
Next in went the onions, I cooked them for 2-3 minutes until they started to soften and then added the mushrooms. After they started to brown, 3-5 minutes, I added the garlic and ginger and let it cook until they got fragrant, another 1-2 minutes.
Turned the heat down and laid the ribs down on top of the mushroom & onion mixture then added enough braising liquid to cover the vegetables but not the meat. Once the liquid came close to a boil I covered with foil and then put the lid on for a nice tight seal and into the oven at 350* for about 2hrs.
I served this with an cold asian glass noodle salad, which is a recipe for another time.
How would I adapt this for the smoker?
Instead of browning the ribs and cooking in a DO, I would season them with the salt and 5 spice then put on the smoker for about 2 hours until they got a nice color on them before transferring to an aluminum pan with the cooked vegetable and the braising liquid.
I love traditional smoked ribs, but this was a really good departure from the norm. The ribs were incredibly tender and moist and the whole dish had a great richness to it along with an incredibly unctuous texture.
Traeger lil Tex, 2 Weber 22.5", UDS
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
Last edited by MS2SB; 03-04-2013 at 05:36 PM.. Reason: typos
|03-04-2013, 05:32 PM||#2|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
I find that adding the extra 'i' prevents this ****ake. Shiitake gets around the censors.
That sounds delicious and I know the kind of texture and unctuous texture braised ribs can give to a dish. I know it has to be good. BTW, the Southern Chinese use a mushroom that is almost exactly like Crimini and they make braised rib dishes that are amazing.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."