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Rosemary, Chile, And Hoisin Ribs

Rosemary, Chile, And Hoisin Ribs comes together with Hoisin Sauce, Plum Sauce, Dry Red Wine, Dijon Mustard, and Freshly Squeezed Lemon Juice. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 6 clove
• 4
• 1/3 cup
• 1/4 cup

Method (preview)

1. 1

   Place the ribs, meaty side down, on a flat surface.

2. 2

   If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.

3. 3

   Then place the ribs in a rectangular dish or baking pan.

4. 4

   To make the glaze, combine all the glaze ingredients and stir well. Makes 2 1/2 cups.

5. 5

   Coat the ribs evenly on both sides with the glaze.

6. 6

   Marinate the ribs, refrigerated, for at least 15 minutes.

7. 7

   For more flavor marinate for up to 8 hours.

8. 8

   If using a gas barbecue, preheat it to medium (325F).

9. 9

   If using charcoal or wood, prepare a fire.

10. 10

    When the coals or wood are ash covered, push them to the outside of the grill.

11. 11

    Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.

12. 12

    Place a rib rack on the cooking grate and add the ribs.

13. 13

    Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.

14. 14

    Cover the grill.

15. 15

    Regulate the heat so it remains at a medium temperature.

16. 16

    Occasionally during cooking, baste the ribs with extra marinade.

17. 17

    Grill the ribs until the meat begins to shrink from the ends of the rib bones.

18. 18

    Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill.

19. 19

    To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.

20. 20

    Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

21. 21

    NOTES: For a fusion marinade, the rich flavor of hoisin sauce and the intense fruitiness of plum sauce make a perfect match for the spiciness of mustard, fruity sourness of fresh lemon juice, heat from chiles, and the wonderful floral taste contributed by chopped fresh rosemary.

22. 22

    Don't compromise and use store-bought lemon juice or dried rosemary.

23. 23

    The marinade simply won't taste as good.

24. 24

    Contributed to the FareShare Gazette by Michael; 2 February, 2002. www.fareshare.net