Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Split a rack of ribs
Comments
-
I split them in half all the time. Also I have the butcher rip them down the middle into 1/2 or 1/3 sizes and sometimes cut those into individual pieces. Great finger food!
food.http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1238448&catid=1
**********************
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1205528&catid=1Pork, Ribs, Baby Back, Oriental, Sweet & Sour, Chinese, Richard Fl
Walter Kei's Sweet & Sour Spareribs. Walter Kei of Hong Kong likes to flour these spareribs and then deep fry them. But I, Grace Young, prefer pan-frying and then braising them. Kei finishes the sauce with lime juice and butter; this twist reflects the innovative style of Hong Kong cooks.
INGREDIENTS:
1 tsp Salt
1/2 tsp Sugar
1 tsp Cornstarch
1 tsp Shaom Hsing rice wine or dry sherry
1/2 tsp Soy Sauce
1/2 tsp plus 1 tablespoon olive oil
1 1/2 Lbs Lean Baby Back pork ribs, cut into single ribs or even better in half also.
1/3 Cup Dark Brown Sugar, packed
1/3 Cup Chinkiang or Balsamic vinegar
1 tsp Butter, unsalted butter
1/2 tsp Lime Juice
1 tsp Lime Zest, OptionalPROCEDURE:
1. In a large bowl combine 1/2 teaspoon of the salt, the sugar, cornstarch, rice wine, soy sauce and the 1/2 teaspoon oil. Add the spareribs and combine. Marinate 1 hour. Pat dry completely with paper towels. I do not see the need to dry unless you are deep-frying.
2. Heat a 14" flat-bottom wok over high heat until a bead of water vaporizes within 1-2 seconds. Swirl in the remaining 1 Tablespoon oil and add the spareribs meat side down, spreading them in the wok. Reduce the heat to medium and pan-fry undisturbed 5 minutes, letting the spareribs brown. Then, using a spatula, turn the ribs over and pan-fry an additional 2 minutes.
3. Add the brown sugar, vinegar and the remaining 1/2 teaspoon salt and 1/3 cup water to the wok and bring to a boil over medium heat. Turn the ribs meat side down. Cover, reduce the heat to low and simmer for 1-1 1/2 hours, until the meat is tender. Add the butter and lime juice and stir to combine. Garnish with lime zest if desired.
4. BGE Version: Seasoned as the recipe says then added brown sugar etc and placed them on the BGE large indirect at 400F for an hour or so.
5. Done:
Yield: Serves 4 as part of a multicourse meal
Recipe Type: Appetizer, Asian, Main Dish, Meat
Source
Source: BGE Forum, Richard Fl, 2012/02/05*
Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1205528&catid=1Author Notes
The Breath of a Wok, Grace Young & Alan Richardson Page # 188 400F indirect for an hour or so.*******************
-
I have been wondering the same question, but was wondering about not being able to do the bend test?
-
awm said:I have been wondering the same question, but was wondering about not being able to do the bend test?I jst do the taste test.
-
I split them. I'll do the toothpick test... Might sample one.Green egg, dead animal and alcohol. The "Boro".. TN
-
I split the rack but really had to. Big difference in the thickness... I've never seen before. Wife liked the sticky Fingers... Jacob and I the Head Country.Green egg, dead animal and alcohol. The "Boro".. TN
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum