Saturday, July 10, 2010

Asian Style BBQ

Finally the weekend is here. We were spared from all the heat and a nice shower came during the morning. Unfortunately I was planning to barbeque some chipotle in adobe sauce ribs outside. I saw this recipe the other day so it was out with the chipotle and in with the fish sauce.

Recipe: My Take on Fatty 'Cue Spare Ribs
2 1/2 cups fish sauce
1 cup sugar cane vinegar
1 bulb of garlic, peeled and smashed
1 medium shallot, peeled and sliced
2 tablespoon freshly ground black pepper
1/2 cup sugar
2 racks pork spare ribs
1 gallon of water plus 3/4 cups of water
red pepper flakes
6 ounces palm sugar

1. In a pot, place a gallon of water. Add the sugar cane vinegar, garlic, shallot, black pepper and 2 cups of fish sauce. Cover the pot and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Remove from the heat, place in a nonreactive container and chill.

2. For this recipe, I placed the ribs in the brine for about 9 hours but you can probably leave it in between 6 and 12 hours.

3. After the requisite brining, preheat the oven to 425 degrees. Remove the ribs from the brine and sprinkle the red pepper flakes as liberally or as lightly as you want. Place ribs on a couple of trays.

4. Once the oven has reached the proper temperature, place the trays in the oven for about 20 minutes.

5. Combine the palm sugar and 3/4 cup water in a small pot over a medium flame, and heat until the sugar melts. Combine that simple syrup with the remaining 1/2 cup fish sauce.

6. Bring the trays out of the oven and glaze heavily with mixture. Put them back in the oven for another 20 minutes. Repeat the process two more times but make sure you flip the ribs at least once so you can apply the glaze.

7. Once done and you brought the trays out of the oven, let the ribs rest for about 5 minutes. Chop up the ribs and enjoy!

Here is a shot of the ribs.















Here is a closeup shot of a rib.

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