I used a
new technique, for me that is, with these Sichuan
ribs.
The first
thing I did was boil the ribs in water until they were tender – 1 to 1 ½
hours. Take them out of the water and
let them cool down. Don't throw the
water out – keep it as a base for stock.
When the
ribs have cooled marinade them overnight
in the fridge in a marinade mixture made of the following:
¼ cup
hoisin sauce
¼ cup soy
sauce
¼ cup rice
wine
3 tablesp
brown sugar
2 ½ tablesp
of peri peri sauce
1 ¼ tsp of
five spice powder
I didn't
have any pre-prepared five spice powder so made my own by grinding together (in a
mortar) equal quantities of cinnamon, cloves, fennel seed, star anise and
Sichuan pepper. (I lie a bit about the
equal quantities – because I am not a huge fan of strong aniseedy flavour I cut
back a bit on the fennel seeds and star anise)
Don't use
all of the marinade at once – use half of it for the overnight marinade and
keep the rest for finishing off the next day with the addition of 3 tablespoons
of honey and a small amount of sesame oil which you whisk in to the reserved
marinade.
Paint each
rib with the new sauce and then grill them on a high heat for 5 minutes each
side. Paint with the sauce again.
Serve with
lots of napkins – sticky, spicy and delicious!
My uncle always boiled his ribs before grilling and I thought they were the best!
ReplyDeleteYUM - love those flavors in the marinade! I usually brown my ribs in the oven before slow cooking them in my slow cooker. Love this boiling/grilling method - we'll have to try that!
ReplyDeleteThese look so flavorful!
ReplyDeleteI like your technique in these ribs for a couplel of reasons. I like that I'm starting tomorrow's dinner the night before, for one. I'll bet the ribs are much more tender and moist than the old way. I can't wait to give this a try.
ReplyDeleteI've never cooked ribs before. Thanks for the tip on boiling first. I also like that you keep the liquid for stock.
ReplyDeleteThanks for sharing, Carole.