pork ribs
4 teaspoons minced garlic
3 tablespoon sugar
5 tablespoon Koon Chun Thick Soy Sauce
1/3 cup Koon Chun Hoisin Sauce
1/2 cup Shaohsing Chinese Wine
2 tablespoon Koon Chun ground bean sauce
GLAZE:
2 tablespoon honey
2 teaspoons sesame seed oil
3 tablespoon thin soy sauce
Instructions:
I take all the marinade ingredients and put into a bowl. I heat it
up slightly so all the ingredients combine. I add a little cornstarch
and water to thicken it up a little. I find it sticks to the ribs
better this way. I put the ribs and marinade in a pan big enough to
contain full racks. Being as dedicated as I am, I cover and refrigerate
for a week. I also remove and switch around the ribs twice a day so
all the ribs are well marinated. I don't like using a plastic bag
here since the marinating drying slightly on the ribs works better.
I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio.
I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets
to about 200 to 225F. I also brush the marinade several times while
cooking. After ribs are done, I brush the with the glaze. I scale
up the ratios here as well. I am more generous with the honey and
less with the sesame seed oil. I use just enough to give a hint of
the oil flavor. I sprinkle ribs with sesame seeds just before serving.
I usually serve with a good quantity of Thai Fried Rice or Yang Chow
Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan
green beans.
