Chinese Barbecued Baby Back Ribs Recipe

Name: Chinese Barbecued Baby Back Ribs Recipe
Yield: 18 servings
Ingredients: 2 tablespoon Sugar; 1 tablespoon Dry Sherry; 3 tablespoon Hoisin Sauce; 1/2 teaspoon Chop Garlic; 1 dash Salt; 1/2 cup Ketchup

Chinese Barbecued Baby Back Ribs Recipe is a barbecue recipe made with Sugar, Dry Sherry, Hoisin Sauce, Chop Garlic, and Salt. Serves 18. Scale it up or down for the number of people at the table.

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🍽 Serves 18

Ingredients

2 tbsp
1 tbsp
3 tbsp
1/2 tsp
1 dash
1/2 cup

Method (preview)

1
Place ribs in nonreactive, plastic, bowl with a lid.
2
In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup.
3
Mix well and spoon over ribs.
4
Place cover on bowl and shake to coat ribs thoroughly with marinade.
5
Place in refrigerator and marinate for 4 hours or longer.
6
Shake once or twice while marinating to coat again.
7
To avoid mess, cover cookie sheet with aluminum foil.
8
Take ribs from refrigerator and shake to coat again.
9
Place ribs on their sides on cookie sheet.
10
Don't crowd, or they won't be crispy.
11
Bake at 350 degrees for 30 minutes.
12
Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burning.
13
Green onions for garnish
14
PREPARE FILLING: IN 2-QUART POT: heat, in 1 inch boiling water, heat cabbage to boiling.
15
Cook cabbage 1 minute; drain.
16
Immediately run cold water over cabbage to cool.
17
With hands, squeeze as much water out of cabbage as possible.
18
Finely chop cabbage.
19
Squeeze liquid from chopped cabbage; place in medium bowl.
20
Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion.
21
Arrange half of wonton-skin wrappers on large sheet of waxed paper.
22
With pastry brush, brush each wrappers lightly with egg white.
23
Spoon 1 rounded teaspoon filling onto center of each wonton wrappers.
24
Bring opposite corners of wonton wrappers up over filling; pinch and pleat edges together to seal in filling.
25
Repeat with remaining wonton wrappers, egg white, and filling
26
In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling.
27
Place all dumplings, pleated edges up, in one layer in skillet.
28
Stir gently and spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet.
29
Heat dumplings to boiling.
30
Reduce heat to low; cover and simmer 5 minutes or until dumplings are coo�� 1/2 c Carrots, chopped 10 Napa cabbage leaves, chopped -and ends removed
31
Oil for frying 1 Egg, beaten Mix filling ingredients together.
32
Put mixture in the freezer awhile to cool.
33
Warm meat tends to soften the wrappers and make things messy.
34
Heat vegetable oil in fryer to 325F degrees.
35
To roll, place about 3 tb filling mixture in the center of the wrapper.
36
Fold 1 corner over mixture and fold in ends.
37
Continue rolling.
38
Brush egg mixture on exposed corner of wrapper to help seal egg roll.
39
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown.
40
Remove to drain on paper towels.
41
Serve warm with soy sauce, hot mustard, or sauce of your choice.
42
Chinese Noodle Salad W/ Roasted Eggplant
43
The Eggplant & The Vegetable: Garnish
44
Reserved Marinade, from: above 4 oz snow peas -- strings removed: cut: in narrow strips 1/2 lb mung bean sprouts 3 TB sesame seeds 1 ea carrot -- medium size, cut: in: jullienne
45
Cilantro leaves -- for: garnish
46
Begin by making the marinade. Combine all the ingredients (except the noodles) in a bowl, stir them together until the sugar is dissolved.
47
Next, bring a large pot of water to a boil for the noodles.
48
Stir the marinade again; then pour half of it over the noodles and toss the m with your hands to distribute the marinade.
49
Set the remaining marinade as ide.
50
If the noodles aren't to be used for a while, cover them with plastic and refrigerate them.
51
The flavors, as well as the heat in the red pepper oil, will develop as the noodles sit.
52
Preheat the oven to 400FB0F.
53
Turn them over after 10 minutes so they will bake evenly.
54
When the eggplants are done, remove them to a cutting board and slice them in half lengthwise.
55
When they are cool enough to handle, peel the skin away from the flesh.
56
Don't worry about any small pieces of skin that are difficult to remove - the fl ecks of dark purple - brown ar e pretty.
57
Shred the eggplants, gently tearing them into 1/4 - inch strips.
58
Add the ginger and garlic to the reserved marinade, then the eggplant strips.
59
Bring a quart of water to a boil with a teaspoon of salt.
60
Blanch the snow p eas until they are bright green; then remove them with a strainer and rinse them in cool water.
61
Cut them into long, narrow strips and set them aside.
62
Next, put the sprouts in the w ater and cook them for about 30 seconds.
63
Pour them into a colander, rinse them with cold water, and lay them on a clean kitchen towel to dry.
64
Roast the sesame seeds in a pan until they are lightly colored and smell to asty.
65
If the noodles have been refrigerated, allow them to come to room temperatu re; then toss them with the eggplant strips and half the sesame seeds.
66
Mound them on a platter, distribute the carrots, snow peas, and mung bean sprou ts over the noodles, and garnish with the remaining sesame seeds and the leafy branches of cilantro.
67
Once served, guests can toss the noodles and veget ables together to thoroughly mingle the different colors, textures, and tastes.
68
Chinese Potstickers Recipe 10 oz Package Frozen Chopped -Spinach; thawed
69
Squeeze all the moisture from the spinach, then combine it with the pork, onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix well.
70
Lay a potsticker wrapper on a potsticker press.
71
Spoon 2 ts filling into the center of the wrapper.
72
Brush the edges of the wrapper with egg white.
73
Press the two halves of the press together firmly.
74
Gently remove the folded and crimped dumpling; lay the dumplings on a flat surface, crimped edges up, to form a flat bottom.
75
Repeat with remainder of filling and wrappers.
76
Heat 2 tb oil in a 12" heavy skillet over medium-high heat.
77
Add as many potstickers as you can get in the pan without crowding, and cook until golden brown on the bottom.
78
Add 1/2 cup of the broth and cover the pan immediately (as soon as the broth comes in contact with the oil a major amount of splattering and sizzling occurs, so be careful.)
79
Reduce the heat to medium-low, and cook the dumplings until most of the liquid has been absorbed and the potstickers are nicely plumped and a deep golden brown on the bottom.
80
Remove from heat and keep warm in a 200F. oven while you cook the remaining potstickers in the same manner.
81
In a small container, combine the dipping sauce ingredients.
82
Serve the sauces in separate dishes with the potstickers.
83
Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden.
84
Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce.
85
Bring to a boil, then simmer, stirring occasionally, 15 minutes.
86
In large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.
87
Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done.
88
Asian sesame oil or -vegetable oil
89
Put yeast and 1 tablespoon of the sugar into a bowl.
90
Pour in warm water, stir, and let mixture stand 5 minutes to dissolve.
91
It should foam and bubble.
92
If it does not, discard and use a fresh package of yeast.
93
Put flour and remaining sugar in a food processor fitted with the metal blade.
94
Turn machine on for 2 seconds to mix ingredients.
95
Combine yeast mixture with warm milk and, while the machine is running, pour milk down the feed tube in a steady stream.
96
Process until dough forms a rough ball.
97
If the ball is sticky, add flour, 1 teaspoon at a time, and process a few seconds longer until dough pulls away from sides of bowl.
98
Remove dough to a lightly floured board.
99
Knead, dusting with flour until dough is smooth and elastic, about 2 minutes.
100
Form dough into a ball and put it into a large, lightly oiled. mixing bowl.
101
Cover and set in a warm spot.
102
Let rise until it doubles in size, about 1 hour.
103
Punch down dough and turn out on a lightly floured surface.
104
Flatten, then put the baking powder in the center.
105
Fold over edges and knead until baking powder is thoroughly incorporated.
106
Invert, mixing bowl over the dough; let rest 10 minutes.
107
Divide dough in half.
108
Cover one half, and roll the other half into 12-inch-long roll; cut into 12 pieces.
109
Remove 1 piece and cover rest.
110
Roll the piece into a flat 3 1/2 inch circle.
111
Lightly brush one with oil; fold over to form a half moon.
112
Then with a chopstick, make an indentation in the middle of the rounded edge while the thumb and forefinger pinch the middle of straight edge to form a notch and form a leaf.
113
Set on a 3-inch square of parchment paper and place in a steaming basket. (You will need 2 baskets, or you'll need to steam 2 separate batches.)
114
Repeat with remaining dough; leave space between buns in the basket.
115
Let rise for 30 minutes, or until buns almost double in size, then steam over boiling water for 15 minutes.
116
When done, let cool for a minute before serving.
117
Heat the broth in a saucepan until it boils vigorously.
118
Reduce the heat to a slow simmer (bubbles form and collapse BELOW the surface of the liquid).
119
Break the egg into a cup and beat very lightly (just enough to combine yolk and white).
120
Slowly pour a thin stream of egg into the soup, catching the egg with the fork (in the soup) and drawing it into wide circles in the soup.
121
Interrupt the pouring several times so as to form several long, filmy threads.
122
Season to taste.
123
Add a generous squeeze of lemon.
124
Serve immediately.
125
1 sm Bunch green onions, cut -diagonally into 3/4" pieces -(about 1 1/2 -cups)
126
Heat oil in large saucepan over medium-high heat.
127
Add peppers and onion; stir fry about 5 minutes.
128
Add chicken broth, vegetable stock and soy sauce.
129
Bring to boiling.
130
Lower heat; simmer for about 5 minutes.
131
Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth.
132
Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly.
133
Add tofu, frozen snow peas if using, and water chestnuts.
134
Gently heat through. 8 servings.
135
Bring 5 c of vegetable stock to a boil.
136
Lower heat & add sesame oil, celery, carrot & garlic.
137
Cover & simmer over low heat for 10 minutes.
138
Cook the noodles separately til lal dente.
139
Drain & set aside.
140
Add turnip & white parts of scallions to the stock pot.
141
Simmer for 5 minutes.
142
Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked.
143
Add the noodles & tofu.
144
Remove from heat.
145
Dissolve miso thoroughly in 1/2 c warm water.
146
Stir into soup.
147
Serve immediately.
148
Dim Sum Recipe 1 3/4 lb. Ground meat (beef, pork or -mix of two)
149
BASIC MIX 2 Eggs 3 tb Soy sauce (light -preferred)
150
WRAPPER 1 pk Wonton skins
151
In a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth.
152
Separate mix into four equal parts.
153
For each part, add one of the EXTRA condiments -- mix well.
154
To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin.
155
Fold into shape.
156
Possible shapes are purse, fish, chocolate kiss, nurses cap, or whatever.
157
Use a different shape for each condiment so that you will know what is what.
158
To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking).
159
Steam for 20 minutes.
160
Eat hot.
161
Can be frozen and reheated in microwave.
162
Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over chicken wings, 2.
163
Cover and refrigerate over night 3.
164
At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal fire.
165
Dash pepper 8 Egg roll wrappers
166
Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown.
167
Remove and drain. This will make 6 to 12 depending on how much filling you use.

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