Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

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Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

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Dutch oven sweet & sour chicken

Ingredients

3 lb chicken
1/2 cup flour
1/2 cup cornstarch
2 beaten eggs
garlic salt
oil
Sauce 888
3/4 cup sugar
1 chicken bouillon cube dissolved in 1/4 cup water
1/2 cup catsup
1 tbsp soy sauce
1/2 tsp salt

1 cup water

How to prepare

Heat oil in 12″ dutch oven over 20 coals. Mix sauce ingredients in a bowl. Mix flour and cornstarch in plastic bag. Cut chicken into pieces and remove skin and dip in beaten egg, then shake in flour mixture. Place in hot oil to brown and sprinkle with garlic salt. Brown and remove from dutch oven; set aside. Drain oil. Pour sauce mixture into oven. Bring to boil. Place chicken pieces in heated sauce and cover oven. Bake one hour with 18-20 coals on top and 14-16 on the bottom. Turn half way through; watch carefully. Remove, garnish and serve.

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Honey BBQ (or Baked) Chicken Wings/蜜汁烤雞/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/Rjrv4illb7I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: Lumininius – I Believe in You

Go here to see the original:
Honey BBQ (or Baked) Chicken Wings/蜜汁烤雞/Chinese Food, Cooking and Recipes

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Chinese barbecued spareribs – hot

Ingredients

2 lb spareribs
2 tbsp dark soy sauce
2 tbsp thin soy sauce
3 tbsp orange honey
3 tbsp hoisin sauce
1 clove garlic
1/2 tsp hot chili oil
1 green onion
1 tbsp dry marsala

How to prepare

Chop ribs into 2 sections mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times if you marinate overnight, keep refrigerated, and Allow to warm up before baking. baking: preheat oven to 350 drain ribs, saving Marinade place ribs on rack in roasting pan bake at 325 for 45 minutes, basting Every 15 minutes turn up heat to 375 and finish undisturbed for 15 minutes until Slightly rusty serve hot yield: 4 servings.

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Barbecued santa fe tri-tip

Ingredients

2 whole beef tri-tips – 2 lb each
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 tbsp ground coriander
3 cloves garlic, minced
salt and pepper to taste

How to prepare

Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Remove all fat and connective tissue from the tri-tips. Place tri-tips in non-reactive baking dish, pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings.

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Tumbleweed dry rub

Ingredients

2 tbsp paprika
1 tbsp cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp freshly ground white pepper
1 tsp freshly ground black pepper
1 tbsp kosher salt

1 tbsp garlic powder
1 tbsp onion powder

How to prepare

Combine all the ingredients in a small bowl. Store in an airtight jar. It will keep in the freezer for up to 6 months. Chicken wings (6 to 8 hours); brisket (8 hours or overnight); spare ribs (8 hours or overnight)

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Jack daniel’s rib glaze

Ingredients

2 racks of ribs (about 5 1/4 pounds)
1 cup jack daniel’s whisky
1 cup ketchup
1/2 cup packed dark brown sugar
1/4 cup vinegar
1 tbsp freshly squeezed lemon juice
2 tsp worcestershire sauce

3 garlic cloves, finely chopped
1/2 tsp dry mustard
crushed red pepper flakes to taste
salt and pepper to taste

How to prepare

Prepare the grill.
Bring a large pot of water to a boil. Add the ribs and the red pepper flakes and boil for 30 minutes. This partially cooks the ribs before you grill them.
Meanwhile, in a medium saucepan, combine all of the other ingredients and cook over medium heat until the mixture comes to a boil, stirring occasionally.
Remove the ribs from the water and place them on the grill. Continually baste the ribs with the sauce and cook them for 15 – 20 minutes, or until they are cooked through.
*Note: you can place the ribs in a covered pan and bake them at 350f until cooked through.
From miss mary bobo’s boarding house in lynchburg, tn.

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Filipino barbecued pork

Ingredients

1/4 cup vinegar
3 tbsp soy sauce
3 tbsp superfine sugar
3 large cloves garlic, finely minced
1 tsp worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt or to taste

1/4 cup tomato ketchup
3 lb pork butt, sliced into thin strips (1/4″ thick, 2″ wide)

How to prepare

Whisk the first 8 ingredients together in a bowl and let stand at room temperature for one hour, stirring occasionally. Marinate pork slices overnight in the refrigerator, covered. Thread the meat into bamboo skewers and grill on medium-high heat for about 10 minutes per side.

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