Ah-So Chinese Ribs, Beef Teriyaki, Fried Rice

A Friday evening not Chinese Take-Out dinner.

I never realized that Ah-So Sauce is pretty much a regional thing here in New England (even though it's made in New Jersey), so folks in other parts of the country and world probably have no idea what it is. Boneless spare ribs and chicken wings from Chinese Take-Outs often come slathered with this neon pink sauce. It's readily available at Market Basket and its proximity in the store to the pork ribs helped me decide to try it once again. It's literally been about 30 years since I've bought this stuff.



The pork ribs, not boneless -



Normally I would not marinate my ribs in a pseudo bbq sauce, but recipes online state to do so, so I went with the recommendations. Some very pretty pink ribs ready to sit in the fridge for a few hours -



Grilling indirect about 275F on on the Goldens' -



Normally you'd slather more of this on the ribs as they cooked but I decided to simply let them grill as is.

Added some Teriyaki Beef Skewers -



Gotta have Fried Rice with this, so this morning I made use of the rice cooker and let the rice sit in the fridge for the day. Added garlic, diced red pepper, peas, diced carrots, diced Canadian Bacon and scrambled in two eggs at the very end. Along with Soy Sauce, Mirin, Oyster Sauce, Sesame Oil -





Back on the grill, the pork and beef are just about ready -





Dinner is served -










OK, so how is Ah-So Sauce? Honestly, it's pretty good. There's a good hint of garlic and of course that signature red color. Next time I might try basting the pork with it as it grills to get that sticky coating like the restaurants do.

This was a fairly quick and easy not Take-Out Chinese dinner, but no fortune cookies.

Anyway, thanks for taking the time to read through this post.

Regards,
-lunchman

ShadowDriver said:

That's a Generalization, but I stand behind it.

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:mrgreen:

Stingerhook said:

Why do you do this to me Dom?

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Just because I can, Marty. :wink:

Titch said:

looks very good, that colour of the sauce, somehow looks wrong.
But the finished colour on the pork looks great

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Neon pink is a perfectly natural color, don't ya think? :tongue:

My wife thinks I should have basted them while they were cooking to give them that classic sticky, sweet texture. Next time. I may give it a go on some chicken wings. Stay tuned.