Posts Tagged ‘ribs’

CHINESE-STYLE HONEY RIBS

Posted: December 9, 2022 in barbecue, Carnivore!, Food, pork, Recipes
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I love these ribs. They’re one of the the first recipes I ever tried, and still one of my favorites. I’ll be making them again this weekend!
 
I like making these because you don’t need a grill or a smoker. They’re gooey, sweet and absolutely delicious!
 
 
 image
 
¾ cup soy sauce
 1/4 cup hoisin sauce
5 lbs. pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
 
Mix the soy sauce and the hoisin in a bowl, and set it aside. These are the marinade ingredients.
 
If the ribs are large, cut them into individual pieces. If smaller, cluster 2 or 3 ribs together. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.
 
Place the ribs on a baking sheet lined with non-stick aluminum foil or with a rack and coat them with the marinade. Let them sit for 10 minutes.
 
Pre-heat the oven to 350 degrees. Bake the ribs on the baking sheet for 30 minutes.
 
While the ribs are baking, start the sauce in a large non-stick pan or pot that will hold all the ribs: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it to a boil, then reduce it to a simmer.
 
When the ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until the rib meat is tender.
 
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Be sure to reduce the heat as the sauce thickens or the sugars in the honey will burn! When the ribs are sticky and gooey, they’re ready.
 
Substituting grapefruit for the lemon works really well. And I like to switch the honey for maple syrup! Yum!
 

 

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TWO MOST EXCELLENT BARBECUE SAUCES

Posted: September 19, 2022 in barbecue, chicken, Food, Recipes, Uncategorized, wings
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I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next batch of chicken wings or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1/4 cup dried onion flakes
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all ingredients in a sauce pan. Bring to a boil and then simmer for about 20 minutes on low, until slightly thickened.

 

saucey

If you like a less sweet, more vinegary style to your barbecue sauce, this is the one. How could a sauce that’s inspired by what most people claim to be the best barbecue joint in the USA, Franklin’s Barbecue in Austin, Texas, be bad? People line up early in the morning and wait as much as four hours for a slab of brisket from this place. I’ll get there one day. In the meantime, I have the sauce…

 

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

 

BACON AND RIBS: A DAY WITH THE SMOKER

Posted: September 24, 2021 in bacon, Carnivore!, Food, pork, Recipes, smoking, Uncategorized
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I’ve been experimenting with my coffee rub, one that combines coffee with cocoa powder, brown sugar, salt, garlic and onion. I’ve tried it on various cuts of beef, on chicken, and pork…and it works well on everything!

 

A Berkshire pork belly, cured for several weeks, then rinsed.

 

I took some of the rub and cured a beautiful Berkshire pork belly with it, to make bacon. I simply scored the fat side of the belly, then massaged both sides of the belly with the rub, and placed it in a container in the fridge for several weeks. I flipped it over every few days to allow both sides of the belly to come in contact with the liquid that formed when the salt in the rub extracted moisture from the meat. After several weeks, I removed the belly from the container and rinsed it well with clean water, drying it with paper towels. I then re-rubbed the pork belly with more of the coffee rub and placed it in the smoker for 2 hours at 250 degrees, smoking it with hickory, my favorite wood for bacon.

 

The pork belly, re-rubbed and ready to smoke.

 

It just so happened that on the weekend I was smoking the belly, I decided to smoke a couple of racks of pork ribs for myself. These also came from a beautiful heritage Berkshire pig, and I coated them with the coffee rub, allowing them to rest in the fridge for 24 hours putting them in the smoker.

 

The Berkshire pork ribs, rubbed and ready to smoke. I cut the racks in half for easier handling.

 

Since the ribs and belly were in the smoker at the same time, the ribs first smoked at 250 degrees with hickory along with the bacon, for about 2 hours. Once I removed the bacon, I dropped the temperature of the smoker to 225, and smoked the ribs for 2 more hours. I then removed the ribs, sprinkled them with a little more coffee rub, and wrapped them in aluminum foil, before returning them to the smoker for another hour.

 

The ribs, and the bacon, were absolute perfection!

 

The ribs, smoked for several hours.

 

Re-sprinkling a little coffee rub on the ribs.

 

Wrapping the half-racks in foil. Some go back to the smoker, some head for the freezer to be enjoyed later.

 

Since I had 2 full racks of ribs, more than enough for several meals, I cut each rack in half before smoking for easier handling. Once I wrapped them in foil, I let a couple of them cool on the counter before placing them in a freezer bag and putting them in the freezer for future use. Already smoked and cured, all I’ll need to do is take a foil package out of the freezer, and place it in a 250-degree oven for a couple of hours to warm the ribs up and make them fall-off-the-bone tender.

 

The ribs, after another hour in the foil.

 

Here’s my coffee rub recipe. Make a lot of it and use it on everything from burgers to whole chickens to pulled pork sandwiches.

3 tablespoons brown sugar
1 tablespoon Kosher salt (I use Diamond Crystal)
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

 

Rib perfection!

PORK RIBS WITH A BALSAMIC BARBECUE SAUCE

Posted: February 2, 2021 in barbecue, Carnivore!, Food, pork, Recipes
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I’m posting this a few days before the weekend, so you can make your shopping list. Let’s face it: weekends are for ribs, especially Super Bowl weekend, and even if you don’t want to grill outdoors, you can enjoy this recipe because the ribs bake in the oven.

The balsamic vinegar I use in this recipe is not the super-expensive stuff that should only be drizzled on a fancy Caprese salad. I use the $9-a-bottle stuff that you can find in any supermarket. Good quality, and I try to find one from Modena, Italy, the world headquarters of balsamic vinegar.

3 lbs. pork ribs (I like the St. Louis cut)
4 cloves garlic, minced or through a press
1 tablespoon chopped fresh rosemary
1 tablespoon dark brown sugar, packed
1 tablespoon balsamic vinegar
1 1/2 teaspoons Kosher salt

Place the ribs in a roasting pan, cutting the racks in half if you need to, to make them fit.

In a bowl, combine the garlic, rosemary, brown sugar, balsamic vinegar and salt, and then rub the mixture evenly all over the ribs.

Let the ribs marinate for an hour at room temperature or longer in the fridge.

 

Marinated ribs, ready for the oven.

 

Place a rack in the center of the oven and pre-heat it to 425. Pour 1/2 cup of water into the roasting pan with the ribs and cover the pan tightly with aluminum foil.

Roast the ribs until the meat is very tender, about 1 1/2 hours.

While the ribs are roasting, make the barbecue sauce…

1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce (I like Frank’s)
1/4 teaspoon Kosher salt

 

Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring it to a boil, then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes.

Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the sauce back to a boil, then lower the heat to a simmer until it has thickened, about 15 to 20 minutes. Stir occasionally. Remove the pan from the heat and let it cool to room temperature.

 

After baking, brush the ribs with the barbecue sauce.

 

Remove the ribs from the oven and transfer them to a baking sheet lined with non-stick aluminum foil.

Increase the oven temperature to 450 .

Brush both sides of the ribs generously with the barbecue sauce and bake them uncovered for about 10 minutes, until the sauce is browned and sizzling.

 

Delicious balsamic ribs!

 

Leftover barbecue sauce is great for rib dipping!

 

 

STICKY MAPLE BALSAMIC RIBS

Posted: December 4, 2020 in barbecue, Carnivore!, Food, pork, Portland, Recipes, smoking
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Sometimes the best ideas come from out of nowhere.

I had 5 lbs. of beautiful St. Louis-style heritage Berkshire (also known as Kurobuta) pork ribs thawing in the fridge, and I knew I wanted to create a new sauce or glaze with them, but I was feeling less than inspired. Our food-loving friends, Don and Johanna, showed up at our door with a gift they bought in Maine, at a shop called LeRoux Kitchen. It was a bottle of maple balsamic vinegar. It smelled wonderful…and tasted even better! I knew I had what I was looking for.

I used a smoker to make these ribs, but if you don’t have one (or just don’t want to bother with one), the ribs are just as awesome when baked in the oven.

You can easily make your own maple balsamic vinegar by combining a 1/2 cup of balsamic (not the super-expensive kind, but the $9-a-bottle kind) with 1 tablespoon of maple syrup. Add more or less maple to taste.

Yup…my smoker…she’s been used a few times!

I use an electric digital smoker made by Masterbuilt. I like the fact that I can set the temperature and time, and not have to constantly watch it. It has a side chute where I can add smoking chips when I want, and the results are consistent. I suppose some grilling fanatics might say I’m cheating, but a digital smoker allows me to live a life, hang out with my family, do some yard work. I don’t have time to babysit.

I chose to smoke my ribs for about 4 hours in the smoker, lightly seasoning them first with Lawry’s Seasoned Salt, adding hickory chips to the smoker only once to give them a “light smoke.”

Although I always use a water bath in my smoker, the ribs still come out visibly dry, so I like to brush them with a glaze, wrap them in foil and finish the cooking process in the oven. The glaze flavors the meat and also adds a little steam that tenderizes it.

Brushing with glaze, then wrapping in foil.

5 lbs. pork ribs (I get St. Louis-style Berkshire pork)
Lawry’s Seasoned Salt

1 cup water
1/2 cup maple balsamic vinegar (OR 1/2 cup balsamic vinegar + 1 tablespoon maple syrup)
1/4 cup brown sugar
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper sauce (I like Franks’ Red Hot)

Prepare the ribs by removing the inedible skin on the back of the rack. The easiest way to do this is to cut a little “tab” of skin, then pull it with your fingers. Holding the skin with a dry paper towel will help your grip. I cut the racks in half to fit my smoker.

Season the ribs lightly with Lawry’s Seasoned Salt on both sides and place them into a 225-degree smoker (or oven, if you don’t have a smoker) for 3 hours, smoking lightly with hickory wood. (Skip the hickory if you’re using the oven.)

In a saucepan over high heat, combine the water, maple balsamic vinegar, brown sugar, onion, garlic, and cayenne pepper sauce. Stir well, and let it come to a boil. Let it reduce by half, leaving it still watery. Set it aside.

After 3 hours, remove the ribs from the smoker (or oven), placing them on a sheet of aluminum foil. (I use Reynold’s Non-Stick Foil, since the glaze will be sticky.) Brush both sides of the ribs with half of the glaze, and place the ribs meat-side-up on the foil before sealing the it around the ribs. Place the aluminum foil packets on a baking sheet, then into a pre-heated 250-degree oven (or back in the smoker.).

Remove the ribs from the oven or smoker after 1 hour. Open the foil packets so that the ribs are now exposed. Brush the top of the ribs one more time, then put the foil back over the top and cook for 1 hour more.

CHINESE-STYLE HONEY RIBS

Posted: November 8, 2020 in barbecue, Carnivore!, Food, pork, Recipes
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I love these ribs. They’re one of the the first cookbook recipes I ever tried, and still one of my favorites. In fact, I just made them last night!
I like making these because they don’t require hours on the grill. They’re gooey, sweet and absolutely delicious!
 image
¾ cup soy sauce
 1/4 cup hoisin sauce
5 lbs. pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
Mix the soy sauce and the hoisin in a bowl, and set aside. These are the marinade ingredients.
If the ribs are large, cut them into individual pieces. If smaller, cluster 2 or 3 ribs together. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.
Place the ribs on a baking sheet lined with non-stick aluminum foil or with a rack and coat them with the marinade. Let them sit for 10 minutes.
Pre-heat the oven to 350 degrees. Bake the ribs on the baking sheet for 30 minutes.
While the ribs are baking, start the sauce in a large non-stick pan or pot that will hold all the ribs: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it to a boil, then reduce it to a simmer.
When the ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until the rib meat is tender.
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Be sure to reduce the heat as the sauce thickens or the sugars in the honey will burn! When the ribs are sticky and gooey, they’re ready.
Substituting grapefruit for the lemon works really well, too!

 

“PASTRAMIFIED” RIBS

Posted: August 29, 2020 in Carnivore!, Food, pork, Uncategorized
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I love pastrami. I love ribs. So why can’t the two get along? (Using my best announcer voice): Well now they can!!

I’ve seen a few recipes that use pastrami ingredients on foods other than pastrami and I thought it could work with pork ribs as well. I was right. And for these ribs, you don’t need a smoker. They bake in the oven, then get finished under a broiler for that tasty char that you always look for in a grilled rib.

There’s a 2-step process to making these ribs. First, you combine the rub ingredients and let the ribs hang out in the fridge overnight. Then you bake them and broil them the next day, brushing a special sauce on them.

I prefer St. Louis-style ribs because they cook more evenly and have lots of meat. I prefer a heritage breed like Berkshire pork (also known as kurobuta) because of it has fantastic flavor, “good” fat, and is humanely raised.

Time to get ribbin’…

 

1/4 cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/4 cup distilled white vinegar
2 tablespoons salt
2 racks St. Louis-style pork spare ribs (about 5 lbs.), preferably Berkshire pork

To make the rub, combine the black pepper, coriander, brown sugar, mustard powder, paprika and cayenne in a bowl. Mix well. To grind larger amounts of pepper and other spices, I use a small coffee grinder that I keep just for spices. It does the job quickly and easily.

My spice grinder.

 

Cut the racks of ribs into halves, removing the skin on the back of the ribs that can make it tough. Brush both sides of the ribs with the white vinegar, and then season with the salt. Pat the ribs with the spice rub, and place them on a rimmed baking sheet. Place the baking sheet in the fridge for at least an hour. Overnight is better.

Vinegar, salt and then the spice rub.

 

Pre-heat the oven to 325. Transfer the ribs to a large roasting pan, or you can use the rimmed baking sheet. Place the ribs fatty side up, and add 1/2 cup of water to the pan. Cover the ribs with aluminum foil and bake them for about 2 hours.

After 2 hours, remove the ribs from the oven and let them sit at room temperature, still covered by the foil, for about 30 minutes.

Out of the oven and ready to be brushed with sauce.

 

1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoon soy sauce

In a small bowl, combine the Dijon mustard, apple cider vinegar, honey and soy sauce. If the honey’s very thick, I place the glass jar (no lid) in the microwave for a few seconds to make it flow better. (Don’t do this if it’s in a plastic container, and don’t microwave for too long–honey will foam up and make a big mess!)

Pre-heat a broiler.

 

Brushing the ribs with the sauce.

 

Take the foil off the ribs and brush them with the sauce. Then place the ribs under the broiler until lightly charred, about 3 minutes. Slice into individual ribs or devour a slab at a time!

Charred and delicious!

 

 

 

 

 

THREE-HOUR RIBS

Posted: June 9, 2020 in Food, pork
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Yes, this is a pork blog…but first, an introduction…

My diet continues, and one of the foods that I absolutely love and can eat quite often because of its low calorie/high protein combination is poke: basically a Hawaiian version of unconstructed sushi. I’ve developed a combination of flavors that I simply call my “Asian Mix,” and I’ve found that it not only works well in dishes with seafood like tuna and salmon, but also with meat. I recently marinated beef flap in my Asian Mix, then grilled it over hardwood…delicious!

 

One of many versions of poke I made with my Asian Mix: wild-caught Alaskan salmon with cucumber, avocado, onion, and sesame seeds.

 

So I said to myself: “Self! Why not pork?”

It just so happened that I had a rack of St Louis-cut Berkshire pork in my freezer, so I took it out to thaw. I peeled the skin that’s on the back of the ribs and tossed it out. I cut the rack in half, and then sprinkled the ribs ever-so-lightly with a little Lawry’s Seasoned Salt, a classic in barbecuing. I placed the ribs in a plastic container, and moved them to the fridge to rest overnight.

 

Berkshire (also known as kurobuta) pork ribs, lightly seasoned with Lawry’s.

 

The next day, I removed the ribs from the fridge, placed them on a sheet pan lined with non-stick foil, and placed the pan in a pre-heated 450-degree oven. Once the sheet pan was in and the oven door was closed, I immediately lowered the temperature of the oven to 325. I let it cook for an hour.

After one hour, I poured off any fat that rendered from the pork, and flipped the ribs over. I put the sheet pan back in the oven, still at 325, for a second hour.

After hour two, I once again poured off any fat, and set the sheet pan down. I tore off a new piece of aluminum foil, placing it flat on the counter, and I placed one half-rack, bone-side up, on the foil. I brushed it with the Asian Mix. I flipped the half-rack over, and brushed the top side. Then I folded the foil tightly around the half-rack to create a packet as tightly sealed as I could get it.

 

Brushing the ribs with the asian Mix before wrapping it in foil and returning it to the oven for one more hour. Looks good already!

 

I did the same with the second half-rack.

I placed the two foil-wrapped half-racks back on the sheet pan and back in the 325-degree oven for one more hour.

After the third hour was up, I removed the sheet pan from the oven and let the ribs rest for 15 minutes before unwrapping the foil.

 

Beauty, eh?

 

Asian Mix (for 1 rack of ribs)

2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar

 

Combine all the ingredients in a bowl. Mix well.

 

Just the right amount of heat from the chili garlic sauce. But feel free to add or reduce to your personal taste.

 

BACON AND RIBS: A DAY WITH THE SMOKER

Posted: October 9, 2019 in bacon, Carnivore!, Food, pork, Recipes, smoking, Uncategorized
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I’ve been experimenting with my coffee rub, one that combines coffee with cocoa powder, brown sugar, salt, garlic and onion. I’ve tried it on various cuts of beef, on chicken, and pork…and it works well on everything!

 

A Berkshire pork belly, cured for several weeks, then rinsed.

 

I took some of the rub and cured a beautiful Berkshire pork belly with it, to make bacon. I simply scored the fat side of the belly, then massaged both sides of the belly with the rub, and placed it in a container in the fridge for several weeks. I flipped it over every few days to allow both sides of the belly to come in contact with the liquid that formed when the salt in the rub extracted moisture from the meat. After several weeks, I removed the belly from the container and rinsed it well with clean water, drying it with paper towels. I then re-rubbed the pork belly with more of the coffee rub and placed it in the smoker for 2 hours at 250 degrees, smoking it with hickory, my favorite wood for bacon.

 

The pork belly, re-rubbed and ready to smoke.

 

It just so happened that on the weekend I was smoking the belly, I decided to smoke a couple of racks of pork ribs for myself. These also came from a beautiful heritage Berkshire pig, and I coated them with the coffee rub, allowing them to rest in the fridge for 24 hours putting them in the smoker.

 

The Berkshire pork ribs, rubbed and ready to smoke. I cut the racks in half for easier handling.

 

Since the ribs and belly were in the smoker at the same time, the ribs first smoked at 250 degrees with hickory along with the bacon, for about 2 hours. Once I removed the bacon, I dropped the temperature of the smoker to 225, and smoked the ribs for 2 more hours. I then removed the ribs, sprinkled them with a little more coffee rub, and wrapped them in aluminum foil, before returning them to the smoker for another hour.

 

 

The ribs, and the bacon, were absolute perfection!

 

 

The ribs, smoked for several hours.

 

Re-sprinkling a little coffee rub on the ribs.

 

Wrapping the half-racks in foil. Some go back to the smoker, some head for the freezer to be enjoyed later.

 

Since I had 2 full racks of ribs, more than enough for several meals, I cut each rack in half before smoking for easier handling. Once I wrapped them in foil, I let a couple of them cool on the counter before placing them in a freezer bag and putting them in the freezer for future use. Already smoked and cured, all I’ll need to do is take a foil package out of the freezer, and place it in a 250-degree oven for a couple of hours to warm the ribs up and make them fall-off-the-bone tender.

 

The ribs, after another hour in the foil.

 

Here’s my coffee rub recipe. Make a lot of it and use it on everything from burgers to whole chickens to pulled pork sandwiches.

 

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

 

Rib perfection!

 

THAT CLASSIC CHINESE PORK RIB RECIPE WORKS FOR BEEF, TOO

Posted: June 13, 2019 in barbecue, beef, Carnivore!, Food, frying, Recipes
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When I was a kid, no visit to a Chinese restaurant was complete without an order of those sweet, greasy and radioactive red spare ribs. They came in that foil-lined bag that barely kept them warm until my dad got us home to devour them along with the other classics: fried dumplings, and wonton soup with fried wontons on the side. I still see those ribs on menus even today, and despite my cravings, I just don’t eat fire-engine-red-dyed food anymore.

Imagine my excitement when I saw a recipe for those classic spare ribs in a food magazine. I figured I’d just make them without the food coloring.

 

I let the meat sit in the marinade for an hour at room temp, then move it to the fridge.

 

I don’t think I’ve ever had all the ingredients to make a recipe exactly as written, and this was no exception. For one thing, the original recipe called for dry sherry. I didn’t have it so I used dry marsala wine. I didn’t even have the pork ribs, so I substituted a beautiful slab of grass-fed beef flap. The results were still delicious. But feel free to use pork ribs, as originally intended. And if you can’t find beef flap, a cut like skirt steak is a good substitute.

1/3 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dry marsala wine
2 cloves garlic, finely chopped or through a press
2 tablespoons sugar
1/2 teaspoon Chinese five spice powder
2 lbs. beef flap (skirt steak or hanger steak works, too)

To make the marinade, combine the hoisin sauce, soy sauce, marsala wine, garlic, sugar and Chinese five spice in a bowl. Mix well.

Trim the excess fat and silver skin off the beef flap, and if it’s thick, slice it lengthwise to make a thinner piece of meat about 1/4″ to 1/2″ thick.

Place the meat in the marinade, making sure it gets well coated on all sides. Marinate the meat at room temperature for about 60 minutes. If you have a thicker cut of meat, you can marinate it longer.

Drain and discard the marinade.

Heat a cast iron pan and add a little lard or oil. Place the beef flap pieces in the pan, searing well on one side before flipping over to the other. If the meat is thin, you can cook it to a medium-rare right there on the stove top. You might need to finish the beef in a 350-degree oven if you’re using a thicker cut.

The meat also cooks beautifully under the broiler or on the grill. If using the broiler, just watch out for flare-ups from the fat. It can get smokey. I literally picked up my toaster oven and moved it under the hood of my stove so that the smoke was sucked up and vented out. (The first time I broiled, my kitchen filled with smoke!)

 

 

To make the Chinese ribs with this marinade: simply place the ribs and the marinade in a Ziploc bag at room temperature for at least 60 minutes. Pre-heat the oven to 350 degrees, and place the ribs on a baking sheet with a wire rack on top. Save the marinade…and baste the ribs with it every 30 minutes, turning the ribs over as you do so. Cook until the ribs are done, about 2 hours.

 

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