Hoisin Country Ribs

This week officially kicks off the start of summer. With the Fourth of July just around the corner, it’s prime time (if you haven’t already) to get the grill hot and serve up some grilled meats and veggies. Grilling styles vary all over the world… and they always have. It all began as live-fire cooking, with meat spit-roasted over charcoal embers.

Mongols brought this early form of grilling to China, favoring it, like many nomadic people, because there were no cooking vessels to carry from place to place, and because charcoal was lighter and more portable than wood. Grilling over an open-flame heat source has remained an important cooking technique in Asian home kitchens down through the centuries. Even today, you won’t find an oven in many households, where stovetop grilling is a common technique. And, like anywhere in the world where kitchens are small, meals throughout Asia are often bought and eaten at street stalls or markets, where open-fire grilling is one of the most practical and popular cooking methods.

The further south you travel in Asia, the more of this kind of open-air cooking you’ll find. In Southeast Asia, with its year-round warm weather, it’s ubiquitous, while in China, and Japan, indoor grilling and broiling are more popular. We all know that in the summertime, in the US, it’s commonplace to smell burgers, brats, and everything in between when you walk down a neighborhood street. No matter where you are this summer, take a night to enjoy the sweet, warm summer night outside by kicking up a meal Kikkoman style. These Hoisin Country Ribs are a great way to pay homage to the grilling

HOISIN COUNTRY RIBS

Prep time:  10 minutes

 

1

cup Kikkoman Hoisin Sauce

1/2

cup Kikkoman Soy Sauce

1

bunch green onions, thinly sliced

1

teaspoon garlic powder

5

pounds country-style pork ribs

Combine hoisin sauce, soy sauce, green onions and garlic powder; pour over ribs in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat both sides of ribs. Refrigerate 1 hour; turn bag over and refrigerate 1 hour longer. Grill ribs 45 to 60 minutes, or until done, turning ribs over occasionally. (Or, bake ribs, meaty side up, in large, shallow foil-lined baking pan in 325ºF. oven 1-1/2 to 2 hours, or until done, turning over every 30 minutes.)

 

 

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