Chinese restaurant Ribs

Beauty and the Brisket

Anybody know how to duplicate them???

BajaTom

Beauty and the Brisket,
ping fishlessman. he does korean style ribs I think. Good luck, Tom

RhumAndJerk

Beauty and the Brisket,
The current or very recent issue of Cooks Illustrated or Cooks Country had a recipe. I will look when I get home unless someone here knows the issue first.[p]Hope this helps,
RhumAndJerk[p]

fishlessman

Beauty and the Brisket,
i think these wer cooked at 300 or 325. i cut the ribs from a country rib loin for chinese pork and ribs. you dont need the red food coloring, but its needed to look like chinese ribs
[ul][li]chinese food[/ul]

Unknown

Beauty and the Brisket,[p]here's a great article and recipe on authentic Korean barbecue short ribs. http://www.npr.org/templates/story/story.php?storyId=4793091[p]

DobieDad

Beauty and the Brisket,[p]Try these.
[ul][li]Korean style ribs lo 'n slo[/ul]

Beauty and the Brisket

DobieDad,
Now THOSE look better than ANYTHING I ever ate in a Chinese restaurant![p]That one is a keeper.
Especially since my wife is not a huge pork fan. (I know, I know...)[p]Thanks for the detailed recipe.

Unknown

DobieDad,
I made these Sunday for the game...but forgot to take pictures.
The marinade is great...but the honey glaze at the end is probably the key. I say probably because I didn't do it.
I put them on at 250 indirect for 3 hours. I think another hour and the glaze would have been good.
That said...as they were I couldn't get enough of them. They are absolutely a go to for me now.

DobieDad

mukl,[p]The glaze sparks these ribs way up. If you don't want to or don't have time to do the reduction, just warm some soy with the other ingredients and mix until the honey dissolves and use that. [p]Another time, try putting some lemon juice and zest in this mixture. [p]Ahhhk . . . I'm making myself hungry :([p]DD

clausenk

Beauty and the Brisket,[p]From a Kikkoman soy bottle -[p]3/4 c soy
1/2 c dry sherry
1/3 c honey
2 cloves garlic, crushed and minced
1/2 tsp ginger[p]Marinate overnight with any cut of pork and cook at the suitable temp and time for the cut. Baste half-way through with reserved marinade boiled for five minutes.[p]Food coloring will make it red. I like to add some mustard powder and sesame oil too.