home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
The World of Computer Software.iso
/
rec928.zip
/
REC915
< prev
next >
Wrap
Internet Message Format
|
1993-01-20
|
4KB
Date: Wed, 11 Apr 90 12:06:13 EDT
From: plb@cbnewsi.ATT.COM (peter.l.berghold)
Subject: Chinese Spare Ribs
Message-ID: <2592@cbnewsi.ATT.COM>
Date: 11 Apr 90 16:06:00 GMT
Organization: AT&T Bell Laboratories
Lines: 83
By popular demand, here is a set of recipes for Chinese Barbequed Spare Ribs.
First, some background. I have an 11 year old daughter who hates most
things, but LOVES spareribs in any way shape or form. This one,
surprisingly to me, was a real hit. I have also included others that I
have yet to try, just to give some variety. Without further ado, I
give you:
B r o w n S u g a r M a r i n a d e
for
B a r b e c u e d S p a r e r i b s
2 slices fresh ginger 3 Tablespoons Soy Sauce
4 Tablespoons brown sugar 1/2 teaspoon Five Spices
1 teaspoon sherry
1. Mince ginger root, then combine with remaining ingredients.
2. Rub mixture over spareribs. Let stand 1 hour, then roast.
Just following it in my cookbook is another one that _sounds_ good, and
probably would yield the type of flavour (anise) that you are looking
for:
F i v e S p i c e s M a r i n a d e
for
B a r b e c u e d S p a r e r i b s
1. Cut a garlic clove in two and rub its surfaces over the spareribs.
2. Rub Five Spices Powder over the meat. Let stand 1 hour and roast.
Now, I should mention that I normally marinade things overnight. My
technique is to apply the marinade and then place the meat in ziplock
bags and then put them into the refrigerator overnight. Then I take
them out about 30 minutes before I plan to cook them to let them come
back up to room temperature... why I do that I'm not sure, but it is
something that I was taught years ago and I don't remember who taught it
to me or why they felt it was so important.
Another recipe that I have used on my family involves chicken instead of
the pork spareribs, and uses the marinade in the first recipe with rice
flower added to it. The chicken pieces are rolled in the mixture and
then deep-fried. My fussy daughter ate her share and was looking for
more!
The recipes that I just described come from a wonderfull cookbook in my
collection entitled "The Thousand Recipe Chinese Cookbook" written by
Gloria Bey Miller. I have had in the kitchen for quite a while and I
still have yet to scratch the surface of the wealth of recipes contained
within this marvelous tome. Seven years ago when I bought it, the cost
was $24.95, I can't imagine what it costs now.
One last recipe for ribs, and this one is more of a Korean influence
than Chinese. I take full credit and blame for it as I invented it on
my own. I am a diabetic and was told to (as well) lay off the
cholesterol as it was measured being quite high. I have adapted this
recipe to be used with either chicken or veal spareribs, but I would
imagine that it would work for darn near everything. Here goes:
P e t e B e r g h o l d ' s K o r e a n
M a r i n a d e
1/2 Cup Soy Sauce 1/2 Cup Sake
1/4 Cup Sesame Oil 3 cloves garlic crushed
3 slices fresh ginger root shredded 1/4 Cup Mirin
3 stalks scallions chopped
1. Combine all the ingredients.
2. Place meat in ziplock bag and pour marinade in with it.
3. Refrigerate overnight. Cook over mesquite coals about 2-3 inches
from flame.
Serve with a salad and rice and be carefull not to pig out, they're
good. This is another recipe that comes highly recommended by my fussy
11 year old.
Bon Appetit!
- --
HUMAN: Peter L. Berghold AT&T HRSAG
MACHINE: plb@violin.att.com -or- uunet!allegra!violin!plb
Voice Transmission device: +1 (201) 615-4419
#include <disclamer.std>