Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Fall off the Bone Baby Back Ribs with Sweet Chili Sauce http://steamykitchen.com/11036-baby-back-ribs-recipe-fall-off-bone.html http://steamykitchen.com/11036-baby-back-ribs-recipe-fall-off-bone.html#comments Sun, 29 Aug 2010 14:31:06 +0000 http://steamykitchen.com/?p=11036 There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name. 5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but ...

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There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name.

5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but even if you did count it, it’s still will be the best 4 ingredient-dish you can ever make.

Just a word on the ribs – there are 2 camps of rib-lovers:
a) meat fall off the bone camp
b) I want to gnaw and tear meat off the bone camp

I’m part of the first group, I enjoy tender, juicy, succulent meat that requires very little effort to pry from the bone. If you’re like me, you’ll love this recipe and I bet you’d never order ribs at a restaurant again.

Also, I’ve got a trick for you that will make the ribs even more tender.

How to make baby back ribs fall off the bone

This technique can be used with ANY type of barbeque sauce. If you want, you can also use a dry rub instead of the salt and pepper.

To feed 4 hungry people, start with about 5 pounds of baby back ribs. Actually, you can use the larger St. Louis or country style ribs if you want. Tender baby backs are my thing. The amount of ribs really doesn’t matter – throw in another rack if you’ve got more people.

Turn the rib over to the underside — see that layer of white membrane covering the ribs? You’ll want to remove that – it’s tough and stringy.

Take a butter knife, wedge it just underneath the membrane to loosen.

Pull the membrane up and off the bone.

Once you’ve got a section off, use your fingers to remove the rest – just peel it off.

See how thick and tough that membrane is? Removing this will make your ribs infinitely better. Sometimes this membrane is really thick (like mine) and sometimes it’s really thin and a little more difficult to remove. Try to get as much as you can.

Place all the ribs in a roasting pan, it doesn’t matter if they overlap. Season with salt on both sides.

Pepper on both sides.

If they overlap, I like to layer them like this.

Cover with double-thickness of tin foil. Bake at 275F for 4 hours or so.

After 4-ish hours, they’ll look like this:

Use a spatula to move them to a baking sheet.

Here’s sweet chili sauce. Mae Ploy is my favorite brand. Really, you can use any type of barbeque sauce, thick teriyaki sauce that you want. No need to stick to sweet chili sauce (but please, try it just once!)

Brush on the sweet chili sauce all over the ribs.

Be generous! Brush on a lot.

Now move your oven rack to the top 1/3 of the oven and broil for 5 minutes. Keep a good watch on ’em! Don’t let them burn.

And that’s it! Baby Back Ribs with Sweet Chili Sauce.

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Baby Back Ribs Fall off the Bone Recipe

Servings: 4-6 Prep Time: 5 Cook Time: 4 hours
baby-back-ribs-sweet-chili-sauce-4025.jpg

You can use the larger St. Louis or country style ribs. If you'd like to use a dry rub, just it in place of salt and pepper. My kids love barbeque sauce, and I'll use this same technique and slather on bbq sauce instead of the sweet chili sauce.

Ingredients:

5 pounds baby back ribs
salt & pepper
1/2 cup Thai sweet chili sauce

Directions:

1. Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper.

2. Place the ribs in a roasting pan, cover with double thickness of tin foil.

3. Roast for 4 hours or so. Discard foil. Use a wide, flat spatula to carefully lift the ribs onto a baking sheet. Spread the sweet chili sauce generously over the ribs.

4. Place oven rack near the top of the oven. Turn broiler on and broil the ribs for 3-5 minutes, or until the sweet chili sauce begins to caramelize. Make sure you don't burn the sauce, so keep a close eye on the ribs.

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BBQ Pitmaster Chef Paul’s Sweet & Smoky Ribs http://steamykitchen.com/7280-bbq-pitmaster-chef-pauls-sweet-smoky-ribs.html http://steamykitchen.com/7280-bbq-pitmaster-chef-pauls-sweet-smoky-ribs.html#comments Sat, 06 Feb 2010 16:28:22 +0000 http://steamykitchen.com/?p=7280 Another sweet and smoky recipe? Yep! I can sweet and smoky anything – even tofu (maybe next week!) BBQ fans are loving the new BBQ Pitmasters Show on TLC and I was lucky enough to get a recipe for Chef Paul Peterson’s Sweet and Smoky Ribs. New Twitter friend, Steve Wilson, who runs Grilling Companion website was kind enough to ...

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Another sweet and smoky recipe? Yep! I can sweet and smoky anything – even tofu (maybe next week!)

BBQ fans are loving the new BBQ Pitmasters Show on TLC and I was lucky enough to get a recipe for Chef Paul Peterson’s Sweet and Smoky Ribs.

New Twitter friend, Steve Wilson, who runs Grilling Companion website was kind enough to help me out by testing, photographing the recipe and also interviewing Chef Paul.

Get Chef Paul Peterson’s Sweet and Smoky Ribs recipe on Steamy Kitchen on TLC.

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Dr. BBQ’s Famous Baby Back Ribs http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html#comments Sat, 13 Jun 2009 22:56:58 +0000 http://steamykitchen.com/?p=4034 [imagebrowser id=17] Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out. You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal. But no, ...

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Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out.

You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal.

But no, I must confess that, until this weekend, we’ve been tethered to an ugly white liquid propane gas tank I’m always scared will explode on the car ride home. So I make my husband drive 20 mph and avoid speed bumps and curbs. Which makes our drive to the market to refill the tank just about as boring and uneventful as the third time ’round It’s a Small World at the Magic Kingdom.

I had never been interested in charcoal because anything that contributes to or directly causes my pile of laundry to increase is a no-no in my home. Just looking at an open bag causes my skin to break out in housewifery hives.

Recently, my good friend, Ray Lampe, aka Dr. BBQ, came over with a nice little present for me: a Big Green Egg. He also lugged in a bag of charcoal and some hickory, but I didn’t whine about the black glitter on the carpets. Nor did I obsessively dab at my husband’s shirt with the bleach pen. When you’ve got Dr. BBQ in your home, you just let him do his thing.

Ray taught us the basics of barbecuing and how to use the Big Green Egg, which looks more like a bomb shelter than a grill. The smoked salmon came out silky with the perfect hint of hickory (though Ray says for salmon, cherry or alder wood chips are best). When it came time to grill our steaks, the flames shot straight up. Oops, that was my fault. I’m used to lubing the steaks with cooking oil to coax some flame action from our regular lame-o grill.

Ray left the Egg for us, and we’ve put it to use every night since. I’m considering spray-painting the darn thing hot pink in case he comes back to get it. I really can’t see that man rolling a Big Pink Egg to championship barbecue competitions.

drbbq <– THIS IS DR. BBQ. He knows his shit. Ray has authored these books:

dr-bbq-road-tripdr-bbq-all-year-long
dr-bbq-big-time-cookbooknfl

and Ray is the reason I’m 1 degree away from Justin Timberlake (Ray is the executive chef of Southern Hospitality, Timberlake’s restaurant)

big-green-egg <– THIS IS THE BIG GREEN EGG. It’s ugly. I love it.

Dr. BBQ’s Famous Baby Back Ribs Recipe

Featuring the Big Green Egg

3 slabs baby back ribs, membrane on back of ribs removed
2 cups honey
1 1/2 cups apple juice
2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
Dr. BBQ’s rub (see below)

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Dr. BBQ’s rub (combine)
1/4 cup salt
1/2 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze
This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.

1 cup ketchup
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke (Optional)
1/2 cup honey
1 tablespoon hot sauce of choice

Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken

Dr. BBQ Cookbook Giveaway

dr-bbq-big-time-cookbook

I’m giving away a signed copy of one of Dr. BBQ’s Big Time Barbeque Cookbook. Just comment below and tell Dr. BBQ: GAS OR CHARCOAL? (and why!?) until June 21st to enter. This book can be yours and lovingly signed by the man himself.

My email subscribers get a bonus entry (just enter twice – just type in “I’m an email subscriber” in your bonus entry). Want to be an email subscriber? There’s a signup form on the right in the sidebar.

CONTEST OVER!

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Sweet and Sour Spare Ribs http://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html http://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html#comments Mon, 11 May 2009 03:08:32 +0000 http://steamykitchen.com/blog/?p=3453 [imagebrowser id=12] This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a recipe from Ye ...

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This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a recipe from Ye Ye (Grandfather).

And I found the perfect recipe in fushia dunlop revolutionary-chinese-cookbookFushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province. When I first heard about Fushia Dunlop and how authentic and thorough her recipes were, I immediately bought this book and the fushia-dunlop-land-of-plentyLand of Plenty: A Treasury of Authentic Sichuan Cooking. If you’re a fan of Chinese cooking, I definitely recommend both books. Ms. Dunlop has another book out which is a memior, but I haven’t had a chance to read it yet.

About Dark Soy Sauce

dark-soy-sauceDark Soy Sauce is not regular soy sauce. it’s labeled Thick or Dark Soy Sauce and it’s more intense, sweeter and less salty than regular soy sauce as it contain molasses. Dark Soy Sauce is used in many Chinese braised dishes.

About Chinese Black Vinegar

black-vinegarChinese Black Vinegar is an essential ingredient that adds the “sour” to the Sweet and Sour Spare Ribs recipe. The best black vinegar is from the Chinkiang Province of China. My family loves to dribble the tiniest spoonful into my Mom’s Famous Crispy Egg Rolls (take a bite from one end of the egg roll, spoon a few drops inside.) You can substitute with balsamic vinegar.

About the ribs

I used baby back ribs, but any type of pork ribs are fine. The ribs are normally cut into 2-inch pieces, and it’s something that you’d much rather have a butcher do for you in their fancy machines than try to whack them with your chef’s knife. The smaller ribs are easier to cook and absorb the sauce. But if you only have the 3 to 4-inch baby back ribs – you can feel free to leave them uncut.

I cut about half of my ribs – each rib took like 3 big whacks. Finally, I was like “this is stupid. why am I risking my very expensive Shun Chef’s knives whackin’ bones?”

1) I couldn’t find my heavy duty Chinese cleaver
2) Huzb’s hack saw was all rusty
3) I think y’all would understand why there are several ribs in the pic that are abnormally long.

So I quit whackin’.

Sweet and Sour Spare Ribs Recipe (tang cu pai gu)

Adapted from fushia dunlop revolutionary-chinese-cookbookFushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province

serves 4

1 ½ pounds meaty spare ribs, cut into bite-size sections (baby back ribs preferred)
2-inch section of ginger, sliced into 1/2-inch “coins” and smashed
6 green onions, cut into 2-inch sections
1 tablespoon Chinese rice wine
generous pinch of salt
2 tablespoons high heat cooking oil
2 tablespoon dark soy sauce
4 tablespoons white sugar
1 ½ tablespoon Chinese black vinegar
1 teaspoon sesame oil

1. Place the ribs in a saucepan of water and bring to a boil over high heat. Skim the water, then add half of the ginger, half of the green onions, the Chinese rice wine and salt. Turn the heat to low and simmer for 15 minutes until the meat is cooked and tender. Continue skimming the pot. Strain and set aside, reserving the cooking liquid.

2. Heat a wok or large saute pan over high heat until very hot. Pour in the cooking oil and add the remaining ginger slices and green onions. Stir fry until fragrant, about 30 seconds. Add in the strained spare ribs and stir fry for 2 minutes in the fragrant oil.

3. Add 1 cup of the cooking liquid, the dark soy sauce and sugar. Simmer over a medium flame, spooning the liquid over the ribs, until the sauce has reduced to a heavy, syrupy consistency.

4. Add the vinegar and cook for another 1-2 minutes, until the flavors have fused. Off the heat, stir in the sesame oil.

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Chinese Steamed Spareribs with Black Bean Sauce http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html#comments Mon, 12 Nov 2007 18:22:08 +0000 http://steamykitchen.com/blog/2007/11/12/chinese-steamed-spareribs-with-black-bean-sauce/ Simple recipe for Chinese Steamed Spareribs with Black Bean Sauce by cookbook author Jaden Hair.

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Chinese Steamed Spareribs with Black Bean Sauce Recipe

When I eat dim sum, there are certain dishes that I always order – Cha Siu Bow (bbq’d steamed buns), Fung Jow (steamed chicken feet), Ha Gow (steamed shrimp dumplings) and Pai Gwut (steamed spareribs with black bean sauce.) If you are lucky enough to live near a large Asian supermarket that has a meat section, the pork rib tips are easy to find. You can also ask, beg, bribe your butcher to cut normal ribs cross-wise to get small 1-1/2″ riblets. If you live in the southeast part of the U.S. and have a chain supermarket called “Publix” – look for a package called “rib tips.”

Traditionally, whole black beans are used in this dish. However, they are hard to find outside of Chinese markets. I’ve substituted with jarred black bean sauce – which you can normally find in any supermarket ethnic section. This recipe only took about 5 minutes to prepare and 20-30 minutes to steam.

Chinese Steamed Spareribs with Black Bean Sauce

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Chinese Steamed Spareribs with Black Bean Sauce

Servings: 4 as part of multicourse meal Prep Time: Cook Time:
Chinese Steamed Spareribs with Black Bean Sauce Recipe

Ingredients:

1-1/2 lbs pork spare rib (rib tips)
2 tablespoons black bean sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1/2 teaspoon grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar

Directions:

Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.) Let marinate at room temperature for 30 minutes.

Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don't run out of water in the wok. Replenish with additional water, if needed.

P.S. years ago, my mother gave me her beloved KitchenAid mixer. This dude, which I had named “Bob” is OLD and HEAVY. But I love Bob and he loves me back, dutifully churning, mixing and whipping on demand. Last week after baking my delicious Amish Friendship Bread (thank you Archana!), I was craving a loaf of french bread. I turned Bob on to knead the dough, and left the kitchen momentarily to bang my head against the wall and pluck my children off the chandelier.

“CRASH!!!”

Bob fell. Split head open. Guts and brain matter dangling.

But hey, after husband performed brain surgery and we duct taped his head back together, Bob was back in business. He finished kneading and we had warm, crusty bread for supper. I know I know. ::GROAN:: I already know what you’re thinking. I should have at least given Bob a few days to recover before forcing him back into labor. But I was hungry.

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