Notes:
These ribs were rated better than the Peach Sauce ribs by the Bryans and the Dawes who'd had a little of each. I found this recipe personally a bit on the salty side but otherwise serviceably tasty.
Working on a hunch I tried this as a jerky marinade and it worked great! The flavor lasted a goodly while in the fridge, usually the signature problem of homemade jerky. Next time I'm going to double-dip 'em and see how that goes.
Ingredients:
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1 slab (2 1/2-3 lbs)
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ribs
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1/4 cup
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rice wine vinegar
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1 Tbl
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hoisin sauce
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1/2 cup
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soy sauce
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1/2 cup
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catsup
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1/2 cup
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sugar
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1/4 cup
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lemon juice
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3 Tbl
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honey
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2-3 slices
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candied ginger,
chopped
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ajinomoto/accent
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Preparation:
Remove inner lining of ribs, wash, and place in a pan deep enough to cover ribs with water, vinegar and salt to taste. Bring to a boil and reduce to simmer for 20 minutes or until ribs are tender. Drain ribs and marinate in remaining ingredients for 1 hour. Cook over BBQ or under a broiler until glazed.
Source:
From "Sharing Our Favorites: the Dana Guild, Senshin Buddhist Church, Los Angeles, CA" -- Sadaka Nagao, page 38.
Copyright (c) 2001-2010,
Bill Pollock, Sacramento, California.
EatHappyCore revision: 3.6