Text 16556, 75 rader
Skriven 2014-09-02 08:51:12 av Dave Drum (1:261/38)
Ärende: Chile 7451
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chinese Spareribs w/Teriyaki Glaze
 Categories: Oriental, Pork, Marinades, Chilies
      Yield: 8 Servings

MMMMM---------------------SPICED SPARE RIBS--------------------------
      4 lb (2 racks) pork spareribs;
           - trimmed
    1/2 c  Chinese five-spice powder
           Sea salt
           Fresh ground black pepper

MMMMM-----------------------TERIYAKI GLAZE----------------------------
      1 c  Soy sauce
      1 c  Grapefruit juice
    1/4 c  Hoisin sauce
    1/4 c  Ketchup
      3 tb Rice vinegar
    1/4 c  Brown sugar
      1    Fresh red chile; minced
      2 cl Garlic; smashed
      1    2" pc fresh ginger; whacked
           - open with flat side of a
           - knife

MMMMM--------------------------GARNISH-------------------------------
      2 tb Sesame seeds
           Chopped fresh cilantro
           Green onion

  Recipe courtesy Tyler Florence
  
  Preheat the oven to 300øF/150øC.

  Rub the ribs all over with the five-spice powder; then
  season generously with salt and pepper. Put the ribs in a
  single layer in a roasting pan and slow-roast until they
  are almost tender, about 2 hours.

  Meanwhile make the glaze. In a large bowl combine the soy
  sauce, grapefruit juice, hoisin sauce, ketchup, vinegar,
  brown sugar, chili, garlic and ginger in a saucepan. Bring
  the sauce to a simmer over medium heat. Cook until the
  sauce reduces and thickens then remove from the heat.
  Strain the sauce and reserve.

  When the ribs are about 30 minutes away from being done,
  baste them with the teriyaki sauce. Cook until the meat
  pulls easily from the bone (about 1/2-inch of bone will
  show).

  Just before serving, preheat the broiler. Baste the ribs
  again with the teriyaki sauce and brown them under the
  broiler for 5 to 8 minutes. (Keep a close eye on these
  guys - ribs go from perfectly crisp to perfectly burnt in
  seconds.) Separate the ribs with a cleaver or sharp knife,
  pile them on a platter, and pour on the remaining sauce.
  Sprinkle with sesame seeds, chopped cilantro, and green
  onion before serving.

  Yield: 8 servings

  Episode#: TU1B10 - 2006 Television Food Network

  Meal Master Format by Dave Drum - 28 January 2008

  Uncle Dirty Dave's Archives

MMMMM

... A verbal contract isn't worth the paper it's written on. -- Samuel Goldwyn

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