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Thursday, June 30, 2011

Applying the Chef George Spicy Asian Glaze Recipe - 2nd Part of 4

Now we get to the good part -- actually making and eating the food after applying the Chef George Spicy Asian Glaze!

Applying the Chef George Spicy Asian Glaze - Ribs Glazed and Ready to Serve
Ribs Glazed and Ready to Serve

Part 1 gave us Chef George's recipe for the Spicy Asian Glaze of BBQ Sauce, and Part 2, this part shows the use of the recipe on a rack of St. Louis cut pork spare ribs.

Applying the Chef George Spicy Asian Glaze - Ribs with Dry Rub after 24 hours in the Refrigerator
Ribs with Dry Rub after 24 hours in the Refrigerator

SR Inn Spicy Asian Glaze

2 Cups Hoisin Sauce
2 TBSP Freshly Chopped Ginger
1 TBSP Freshly Chopped Garlic
¼ Cup Soy Sauce
¼ Cup Rice Wine Vinegar
1/8 Cup Honey
4 TBSP Chile Paste (Easily found in most Asian Markets)
1 TBSP Vegetable Oil


Sauté garlic and ginger in oil. Add chili paste, then soy sauce followed by the rice wine vinegar, honey and Hoisin sauce and bring to a boil. This is a great for grilled chicken, pork or your favor fish such as salmon.

OK, I cheated here -- I did not saute the garlic and ginger or bring the whole thing to a boil. I just mixed it all up and tasted it -- tasted great! -- and relied on the fact that when basting the meat, the sauce would get cooked! So, there!

The Spicy Asian Glaze I have used on Pork Spare Ribs, which I found on sale at Stop and Shop, but BJ's almost always has them at a great price. I like to give the ribs a dry rub 24 hours before grilling or baking them, which adds a lot to the flavor of the finished dish and manages to get into the meat of the rib a bit better than just the glaze alone.

Here are 2 very basic Dry Rub Recipes that are fine for this purpose:

Sweet Dry Rub for Ribs

6   tablespoons brown sugar
3   tablespoons paprika
3   tablespoons salt
3   tablespoons ground black pepper
2   teaspoon garlic powder
2   teaspoon mustard powder

Spicy Dry Rub for Ribs
6   tablespoons paprika
3   tablespoons salt
3   teaspoons ground black pepper
2   teaspoon garlic powder
2   teaspoons onion powder

1  teaspoon (or more) cayenne pepper
optional -- add the dried and ground pepper of your choice, e.g., Chipotle peppers --dried and smoked jalapeno peppers, and/or ancho peppers -- tastes like spicy raisins


or, you could add your Hot Sauce of Choice -- I like my own Habanero Gold!
Lightly coat both sides of the ribs with the Sweet Dry Rub  and add the Chipotle and Ancho pepper if you wish, and place on a sheet pan in the fridge over night.

The ribs I have here are trimmed in a "St Louis" cut which means they are more uniform and look more like Baby Back ribs -- which will cut down on the cooking time a bit -- and by the way, you could just as well be using Baby Backs for this recipe.

The next day, if you are that patient, preheat the oven to 300 degrees and bake the ribs for about 1-1/2 to 2 hours or until there is 1/4" of bone showing at ends.

Then begin basting the ribs with the SAG every 10 minutes or so, 3 times until you have a nice coating.

And then you are done!

Bon appetit again!

~Ted

Photo credits: Me -- my ribs, my shots
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