Asian-Style Beef Ribs

Vaguely Asian Beef Ribs

Beef ribs were on sale (seriously… I still have four pounds of them) and I miss strip mall Chinese spareribs (yes, I know they’re pork), so I decided to combine two great tastes — cow and absurdly red Chinese-style barbecue sauce. I’d consider this one a mixed success; they are quite tasty and definitely Asian-inspired, but not even like a much beefier version of Chinese restaurant spareribs. Ah well. Can’t win ’em all. These are good with salad. Also, it’s entertaining watching one’s friends and roommates wave giant brontosaurus ribs around.

Asian-Style Beef Ribs, adapted from IBNSHISHA on AllRecipes

3/4 c. hoisin sauce
1/4 c. ketchup
1/4 c. honey
1/4 c. soy sauce
1/4 c. sake
4 tsp. rice vinegar
4 tsp. lemon juice
4 tsp. grated ginger
8 cloves grated garlic
1/2 tsp. five spice powder
4 lbs. beef back ribs

Cut the ribs into one- or two-rib chunks and set aside. Mix the rest of the ingredients; reserve about half a cup of marinade and divide the rest between two gallon zip-top bags, putting half the ribs in each. Marinate for at least a few hours, though overnight is best.

Put about half an inch of water in a baking dish with a rack and preheat the oven to 325F. Put the ribs on the rack and cover the pan with foil. Bake for about an hour, and then remove the foil and baste ribs with reserved marinade. Return to the oven for twenty minutes, basting again after ten. Serve (with extra marinade on the side if you are inclined). Run around with giant ribs threatening your roommates. It’s delicious!


~ by iliadawry on 28 June 2012.

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