Dry Asian Rub?

EGGRPh

Good Morning Everyone,

Anyone here in EGGland have recipe for a good if not great dry Asian rub to be used on pork or chicken?
Thanks. Stuck at work until later and working tomorrow but I will smoke so pork belly to make my own bacon tomorrow afternoon.

Richard Fl

Here is one from Bobby Flay and one from Mr/Mrs Potatohead.
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Mr/Mrs
ORIENTAL FIVE SPICE
2 Tbs ground cloves
2 Tbs ground cinnamon
2 Tbs ground fennel seed
2 Tbs ground anise
2 Tbs ground Szechwan pepper
(black pepper, white pepper or even allspice, will work)


Pork, Baby Back, Asian Spice Rubbed Ribs W/Plum-Ginger Glaze


INGREDIENTS:
For the Plum-Ginger glaze:
3 Tbs canola oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 Thai chiles, seeded and finely chopped
3 Tbs finely chopped fresh ginger
2 Tbs good quality curry powder
1 tsp ground cinnamon
2 star anise
8 ripe purple plums, pitted and coarsely chopped
1 cup plum juice
1/4 cup hoisin sauce
2 Tbs soy sauce
1/4 cup honey
1/4 cup light brown sugar
3 Tbs powdered ginger
1 cup water
For the ribs:
4 cups water
2 cups soy sauce
1/4 cup coarsely chopped fresh ginger
1 Tbs whole black peppercorns
1 Tbs whole coriander seeds
1 Tbs whole black mustard seeds
Salt and freshly ground black pepper
Olive oil, for rubbing
2 racks St. Louis-style country ribs
Asian Rub, recipe follows
Green onions, thinly sliced
For the Asian Rub:
1/2 cup Spanish paprika
2 Tbs dry mustard
2 Tbs ground star anise
2 Tbs ground ginger
1 1/2 Tbs ground black pepper
1 Tbs ground allspice
1 Tbs kosher salt
1 Tbs ground red pepper flakes
Whisk all ingredients together.




Chef's Note:
1 If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice.
For the Plum-Ginger glaze:
1 Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai cchiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly.
2 Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
For the ribs:
1 Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
2 Preheat grill to medium-high heat and preheat oven to 425 degrees F.
3 Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made.
4 Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
5 Heat the grill to high.
6 Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.


Yield: 4 to 6 servings
Preparation time: 45 minutes
Cooking time: 2 hours and 15 minutes

Recipe Type
Main Dish, Meat

Recipe Source
Author: Bobby Flay, 2007

Source: Food Network, Bobby Flay, 2007/05/31

Episode#: BT0208

Copyright © 2006 Television Food Network, G.P., All Rights Reserved