| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
tb |
White miso; (shiro miso) |
| 1/3 |
c |
Hoisin sauce |
| 1 1/2 |
tb |
Minced ginger |
| 1 1/2 |
tb |
Minced garlic |
| 1 1/2 |
tb |
Sake |
| 1 1/2 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
| 1 |
tb |
Chile paste with garlic; (preferably Lan Chi brand) |
| 2 1/2 |
lb |
Baby back pork ribs |
| 3 |
qt |
Chicken stock |
| 1 |
|
Tablspoon minced ginger |
| 2 |
ts |
Minced garlic |
| 2 |
tb |
Minced fresh parsley |
| 2 |
tb |
Tninced fresh cilantro |
INSTRUCTIONS
SZECHWAN MARINADE
PORK
Several years ago, Bon App.tit magazine ran a feature article on Roy's
Restaurant. It included this recipe for smoked ribs; you might call it one
of my signature dishes.
Combind the marinade ingredients together in a bowl and refrigerate
overnight. Place thc pork ribs in a large saucepan with thc chicken stock
ginger, garlic, parsley, and cilantro, and simmer for about 30 minutes, or
until tender. Remove the ribs, and reserve the broth for soup r freeze for
another time. Immediately brush the ribs with the Szechwan marinade, and
let cool.
Meanwhile, prepare the grdl and soak some kiawc or mesquite wood chips in
water in preparation for smoking the ribs.
Brush the ribs again with the marinade before roasting, and slowly cook the
ribs over the wood chips on a covered grill until nicely browned and smoky
(about 15 to 20 minutes). Serve with extra Szechwan marinade on the side.
Yield: Serves 4
http://www.foodtv.com/socal/recreg.htm
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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