Need Suggestions for Teriyaki Beef Ribs

Topo Gigio

Hi All,

I have 2 slabs of Beef Back Ribs and Kikkoman Teriyaki Basting sauce.

I've never done asian style BBQ ribs before.

I plan to do them low-n-slow at 250 indirect spritzing at 1st hour, then every 1/2 hour until done (6-7 hours?)
Last 1/2 hour baste with Teriyaki sauce.

1st question. Do beef back ribs fold over when done like Pork Baby Backs?

2nd question: Need japanese rub recipe suggestions.

I was thinking of a some combo of salt, pepper, allspice, ginger powder, garlic powder, onion powder, star anise and nutmeg (maybe turbinado sugar and cinnamin - haven't decided yet)

This also mimics the ingredients in 5 spice powder (cassia a member of the same family as cinnamon, ginger, star anise, szechuan peppercorn, nutmeg.)


Thanks in advance.

Richard Fl

General Tso sauce is one I like. AZRP has an eggcellent sauce that is great on poultry or beef ribs IMHO.

Chicken, Thighs, General Tso, AZRP

From scratch, its my favorite dish. I mix egg and cornstarch together in a bowl and toss in bite sized pieces of chicken thighs. I cook the chicken in the deep fryer until crisp then keep them warm on a plate in the oven. In a hot wok I put a tbs of oil, some minced garlic and ginger and five or six dried japon peppers that have been broken in half and the seeds shaken out. When the peppers blacken I add the sauce, chicken and some scallions. As soon as the sauce boils it will turn black and thicken. I serve it over steamed rice. -RP


INGREDIENTS:
Sauce
4 tsp cornstarch
4 tsp sugar
4 tsp rice vinegar
6 Tbs soy sauce
1/2 cup chicken broth
1/4 cup marsala




Procedure:
1 The batter is an egg whisked together with cornstarch
2 For a package of boneless skinless chicken thighs double the amount of sauce. The sauce I usually put in a jar and shake it up real good before pouring in the wok. -RP


Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, AZRP, 2008/11/18