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Categories:
canola oil shallots garlic chiles fresh ginger curry powder ground cinnamon anise purple plum juice hoisin sauce soy sauce honey light brown sugar powdered ginger water water soy sauce fresh ginger whole black peppercorns coriander seeds black mustard seeds salt olive oil Country Asian Rub green onions Spanish paprika mustard anise ground ginger ground black pepper ground allspice kosher salt ground red pepper
Viewed: 61 - Published at: 9 years agoIngredients
- 3 tablespoons canola oil
- 3 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 Thai chiles, seeded and finely chopped
- 3 tablespoons finely chopped fresh ginger
- 2 tablespoons good quality curry powder
- 1 teaspoon ground cinnamon
- 2 star anise
- 8 ripe purple plums, pitted and coarsely chopped
- 1 cup plum juice
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1/4 cup honey
- 1/4 cup light brown sugar
- 3 tablespoons powdered ginger
- 1 cup water
- 4 cups water
- 2 cups soy sauce
- 1/4 cup coarsely chopped fresh ginger
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole black mustard seeds
- Salt and freshly ground black pepper
- Olive oil, for rubbing
- 2 racks St. Louis-style country ribs
- Asian Rub, recipe follows
- Green onions, thinly sliced
- 1/2 cup Spanish paprika
- 2 tablespoons dry mustard
- 2 tablespoons ground star anise
- 2 tablespoons ground ginger
- 1 1/2 tablespoons ground black pepper
- 1 tablespoon ground allspice
- 1 tablespoon kosher salt
- 1 tablespoon ground red pepper flakes
Method
- Preheat grill or side burner.
- Heat the oil in a large non-reactive saucepan over medium heat.
- Add the shallots and garlic and cook until soft.
- Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes.
- Add the remaining ingredients and 1 cup of water.
- Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally.
- Remove from heat and let cool slightly.
- Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
- For the ribs:
- Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
- Preheat grill to medium-high heat and preheat oven to 425 degrees F.
- Rub oil on both sides of the ribs.
- Then rub each rack with the Asian Rub.
- Place racks onto preheated grill and allow to cook only until grill marks have been made.
- Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan.
- Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
- Heat the grill to high.
- Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking.
- Remove from the grill and brush with more of the glaze.
- Slice into ribs and garnish with green onions.
- Whisk all ingredients together.
