Friday, August 10, 2012
Five-Spice Shanghai Short Ribs
FIVE-SPICE SHANGHAI SHORT RIBS WITH SHANGHAI BARBECUE SAUCE
Source: Adapted from Raichlen on Ribs by Steven Raichlen (Workman, 2006)
Method: Indirect Grilling
Serves: 4 to 6
Preparation: 4 to 6 hours for marinating the meat
3 to 4 pounds beef short ribs, bone-in
For the rub:
2 tablespoons Chinese 5-spice powder
1 tablespoon teaspoon fine grained sea salt
2 teaspoons sugar
2 teaspoons ground white pepper
For the Shanghai Barbecue Sauce:
1 cup hoisin sauce
1/3 cup Chinese rice wine (Shaoxing) or dry sherry
1/3 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
2 tablespoons unseasoned rice vinegar, or more to taste
2 cloves garlic, minced
1 tablespoon peeled, minced ginger
2 scallions, white and green parts minced
Other Items Needed:
1-1/2 cups wood chips or chunks, soaked for 1 hour in water to cover, then
Make the rub: Combine the 5-spice powder, salt, sugar, and pepper in a small bowl and whisk to combine.
Make the barbecue sauce: In a nonreactive saucepan, combine the hoisin sauce, wine, soy sauce, sugar, ketchup, vinegar, garlic, ginger, and scallions. Cook over low heat, stirring frequently, until the sauce thickens (5 to 10 minutes).
Generously sprinkle the ribs on all sides with the rub. Cover the ribs with plastic wrap and refrigerate them while you set up the grill.
Set up a charcoal grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the grill. When ready to cook, brush and oil the grill grate. Place the ribs in the center of the grate over the drip pan and away from the heat. Toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs until they are well-browned, cooked through, and tender enough to pull apart with your fingers, about 1-1/2 to 2 hours. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
Just before serving, brush the ribs on all sides with the Shanghai Barbecue Sauce and move them directly over the fire. Grill until the sauce is sizzling, 1 to 3 minutes per side. Watch carefully so the sugars in the barbecue sauce dont burn. Transfer to a large platter or cutting board and let rest for a few minutes. Serve with the remaining barbecue sauce on the side.
Posted by Eric at 7:49 AM