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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Barbecued Oriental Beef and Pork Ribs Recipe

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This recipe for Barbecued Oriental Beef and Pork Ribs is from The REED Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 4 pounds each beef and pork ribs (6 to 7 pounds total)
2 tbsp. salt
1/2 tsp. sugar
1/2 tsp. paprika
1/4 tsp. turmeric
1/4 tsp. ground white pepper
1 1/2 cups sherry

Directions:
Directions:
2 cups catsup or tomato sauce juice of 2 limes 2 tsp. grated lime rind 3 tbsp. minced garlic 3/4 cup minced onion 1/4 cup sweet Thai/Chinese chili sauce 1 tsp. ground ginger 2 tbsp. sriracha sauce 1/3 cup cider vinegar 1/4 cup oyster sauce 2 tbsp. soy sauce 1/4 cup honey 2 tbsp. dry mustard 1 tsp. sweet basil 1 tsp. ground black pepper 1/2 cup sour mash whiskey Mix dry seasonings together, sprinkle over ribs, and rub in. Put in plastic bag(s), cover with sherry and marinate up to 6 hours.
Combine sauce ingredients in a saucepan, simmer for about 20 minutes and set aside.
Bake the pork ribs in an oven at 425 F. for 30 minutes. Pour off excess fat. Spread of the marinade over both the beef and pork ribs and bake all of them at 325 F. for 45 minutes.
Make a large low fire and use the step-up grid. Coat ribs with marinade sauce and grill them 30 minutes or more, brushing with sauce and turning every 5 or 10 minutes. Serve with extra sauce
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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