Anyone got a recipe for authentic Barbecue Spare Ribs?

Me wrote:

> Anyone got a recipe for authentic Barbecue Spare Ribs?


It's very similar to Cha Sil roast pork.  Marinade the 1 rack of ribs
overnight in a roasting marinade.  To do this put the ingredients in a
saucepan and simmer for 5 minutes and let it cool of completely before
marinading the meat.

2 preserved red tofu
6 tablespn dark soy
6 tablespn sugar
6 tablespn salt
1 tablespn MSPG (optional)
4 tablespoon Shiaoing rice wine
4 star anise
6 cloves
half a onion - large pieces
2 tablespn five spice powder
2 pieces dried tangerine peel
2 small pieces ginger - lightly crushed
2 cloves garlic
2 tablespn Hoi Sin sauce
1 cup water

Take them out of the marinade and roast them for 40 -55 minutes
depending on thickness of the ribs in a hot oven 190 C turning them
through two third of the way through.  If they require some colour,
turn up the heat for the last 5 minutes of the roasting time.  In the
Chinese TA's, they're reheated via a deep fat fryer, personally they're
at their best a few hours out of the oven whilst only lukewarm.

HTH

Chef!

"Chef!"  wrote in message
news:1120412219.907266.185460@f14g2000cwb.googlegroups.com...

>
>
> Me wrote:
> > Anyone got a recipe for authentic Barbecue Spare Ribs?
>
> It's very similar to Cha Sil roast pork.  Marinade the 1 rack of ribs
> overnight in a roasting marinade.  To do this put the ingredients in a
> saucepan and simmer for 5 minutes and let it cool of completely before
> marinading the meat.

<snip>

Very Good recipe chef! the real thing if i'm not mistaken... how's HK
weather? still sticky? it was very sticky/humid a few weeks ago, even 1/2 a
day at Repulse bay or a evening up at Vic. peak didn't help... only the
aircon in my hotel room helped!!

DC.

"Chef!"  wrote in message
news:1120412219.907266.185460@f14g2000cwb.googlegroups.com...

>
>
> Me wrote:
>> Anyone got a recipe for authentic Barbecue Spare Ribs?
>
> It's very similar to Cha Sil roast pork.  Marinade the 1 rack of ribs
> overnight in a roasting marinade.  To do this put the ingredients in a
> saucepan and simmer for 5 minutes and let it cool of completely before
> marinading the meat.
>
> 2 preserved red tofu
> 6 tablespn dark soy
> 6 tablespn sugar
> 6 tablespn salt
> 1 tablespn MSPG (optional)
> 4 tablespoon Shiaoing rice wine
> 4 star anise
> 6 cloves
> half a onion - large pieces
> 2 tablespn five spice powder
> 2 pieces dried tangerine peel
> 2 small pieces ginger - lightly crushed
> 2 cloves garlic
> 2 tablespn Hoi Sin sauce
> 1 cup water
>
> Take them out of the marinade and roast them for 40 -55 minutes
> depending on thickness of the ribs in a hot oven 190 C turning them
> through two third of the way through.  If they require some colour,
> turn up the heat for the last 5 minutes of the roasting time.  In the
> Chinese TA's, they're reheated via a deep fat fryer, personally they're
> at their best a few hours out of the oven whilst only lukewarm.
>
> HTH
>
> Chef!
>



Hi Chef!

Thanks for the recipe. I will try it out too.

A while back, I tried out your recipe for Chui Chow Lao Shui Duck, the duck
legs I used turned out very nicely. Thanks again for the recipe.

Theresa

you're most welcome :-)


"PE"  wrote in message
news:0ddye.21690$11.15763@newsfe2-win.ntli.net...

>
> "Chef!"  wrote in message
> news:1120412219.907266.185460@f14g2000cwb.googlegroups.com...
> >
> >
> > Me wrote:
> >> Anyone got a recipe for authentic Barbecue Spare Ribs?
> >
> > It's very similar to Cha Sil roast pork.  Marinade the 1 rack of ribs
> > overnight in a roasting marinade.  To do this put the ingredients in a
> > saucepan and simmer for 5 minutes and let it cool of completely before
> > marinading the meat.
> >
> > 2 preserved red tofu
> > 6 tablespn dark soy
> > 6 tablespn sugar
> > 6 tablespn salt
> > 1 tablespn MSPG (optional)
> > 4 tablespoon Shiaoing rice wine
> > 4 star anise
> > 6 cloves
> > half a onion - large pieces
> > 2 tablespn five spice powder
> > 2 pieces dried tangerine peel
> > 2 small pieces ginger - lightly crushed
> > 2 cloves garlic
> > 2 tablespn Hoi Sin sauce
> > 1 cup water
> >
> > Take them out of the marinade and roast them for 40 -55 minutes
> > depending on thickness of the ribs in a hot oven 190 C turning them
> > through two third of the way through.  If they require some colour,
> > turn up the heat for the last 5 minutes of the roasting time.  In the
> > Chinese TA's, they're reheated via a deep fat fryer, personally they're
> > at their best a few hours out of the oven whilst only lukewarm.
> >
> > HTH
> >
> > Chef!
> >
>
>
> Hi Chef!
>
> Thanks for the recipe. I will try it out too.
>
> A while back, I tried out your recipe for Chui Chow Lao Shui Duck, the
duck
> legs I used turned out very nicely. Thanks again for the recipe.
>
> Theresa
>
>
>

The weather's just started to heat up for summer as we've had one of the
wettest spring/summers.  The humidity is annoying, but it's a small price to
pay for everything else you get.  Did you put on weight over the trip?  I
just came back from Tsang city (I don't think this is the correct spelling)
for the lychees.  Apparently this is where the best lychees come from, and
having them fresh fresh does taste different to the ones you get over in the
UK, even in HK - there's less or no sour aftertaste.  I also saw their
legendary lychee tree - the only one in the world of this particular
variety, and each single lychee is auctioned, some reaching HK$45,000 - can
you believe it!

Chef!



"DC."  wrote in message
news:QJCdnb1JBv0p-FXfRVnyhQ@pipex.net...

> "Chef!"  wrote in message
> news:1120412219.907266.185460@f14g2000cwb.googlegroups.com...
> >
> >
> > Me wrote:
> > > Anyone got a recipe for authentic Barbecue Spare Ribs?
> >
> > It's very similar to Cha Sil roast pork.  Marinade the 1 rack of ribs
> > overnight in a roasting marinade.  To do this put the ingredients in a
> > saucepan and simmer for 5 minutes and let it cool of completely before
> > marinading the meat.
> <snip>
>
> Very Good recipe chef! the real thing if i'm not mistaken... how's HK
> weather? still sticky? it was very sticky/humid a few weeks ago, even 1/2
a
> day at Repulse bay or a evening up at Vic. peak didn't help... only the
> aircon in my hotel room helped!!
>
> DC.
>
>