For The Foodies In Here, Ribs Or Wings?

[Lenmcharristar 10,366]

 

 

Prefer ribs, marinated in a hoi-sin based marinade for at least 24 hours, then braised in the liquid. Liquid is then reduced for a sauce.

 

Better than the ribs is thinly sliced belly pork marinated in the same marinade (plenty of garlic) for 48 hours and done on the BBQ.

 

Excuse the tomatoes and parsley, it should have been garnished with sliced spring onion but I cooked them all with the wok fried noodle and veg dish which the ribs are sitting on.

spareribs.jpg

 

very nice, look mouth watering

You have to lift them very carefully with tongs or the bone falls out, very tender indeed.

stick the recipe up for those ribs, the marinade please lol

[Mister Gain 1,764]

 

 

 

Prefer ribs, marinated in a hoi-sin based marinade for at least 24 hours, then braised in the liquid. Liquid is then reduced for a sauce.

 

Better than the ribs is thinly sliced belly pork marinated in the same marinade (plenty of garlic) for 48 hours and done on the BBQ.

 

Excuse the tomatoes and parsley, it should have been garnished with sliced spring onion but I cooked them all with the wok fried noodle and veg dish which the ribs are sitting on.

spareribs.jpg

very nice, look mouth watering

You have to lift them very carefully with tongs or the bone falls out, very tender indeed.

stick the recipe up for those ribs, the marinade please lol

 

 

Basically it is hoi-sin sauce which is diluted/flavoured with mirin (sweet cooking sake), soy sauce, sugar, salt, minced garlic, five spice powder. You can add other ingredients like finely chopped chilli's if you like a bit of heat, or grated ginger. It's not a precise recipe as such, but it needs a good stirring to dissolve the salt and sugar, and dip your finger to have a taste.

I did write it down about 30 odd years ago, but obviously lost it, but used to wing it anyway.

A tip, don't p1ss about with teaspoons, this is a heaped tablespoons recipe.

 

I always put the meat into a food grade polythene bag and pour the marinade on, expel as much air as you can and seal the bag and into the fridge for up to 48 hours.turn the bag of meat over a few times during marination to make sure it gets into all the meat. Put meat and marinade into a saucepan and bring to a gentle simmer, lid on and leave it for half an hour and then turn the heat off. Leave the lid on and let it stand for about half an hour. Test meat for tenderness and if needed bring back up to a simmer for another half hour and leave it to stand again.

 

If using the marinade for belly strips (my favourite) or slashed chicken breasts or thighs on the BBQ, just reduce the marinade into a thick sauce.

[Lenmcharristar 10,366]

 

 

 

 

Prefer ribs, marinated in a hoi-sin based marinade for at least 24 hours, then braised in the liquid. Liquid is then reduced for a sauce.

 

Better than the ribs is thinly sliced belly pork marinated in the same marinade (plenty of garlic) for 48 hours and done on the BBQ.

 

Excuse the tomatoes and parsley, it should have been garnished with sliced spring onion but I cooked them all with the wok fried noodle and veg dish which the ribs are sitting on.

spareribs.jpg

 

very nice, look mouth watering

You have to lift them very carefully with tongs or the bone falls out, very tender indeed.

stick the recipe up for those ribs, the marinade please lol

Basically it is hoi-sin sauce which is diluted/flavoured with mirin (sweet cooking sake), soy sauce, sugar, salt, minced garlic, five spice powder. You can add other ingredients like finely chopped chilli's if you like a bit of heat, or grated ginger. It's not a precise recipe as such, but it needs a good stirring to dissolve the salt and sugar, and dip your finger to have a taste.

I did write it down about 30 odd years ago, but obviously lost it, but used to wing it anyway.

A tip, don't p1ss about with teaspoons, this is a heaped tablespoons recipe.

 

I always put the meat into a food grade polythene bag and pour the marinade on, expel as much air as you can and seal the bag and into the fridge for up to 48 hours.turn the bag of meat over a few times during marination to make sure it gets into all the meat. Put meat and marinade into a saucepan and bring to a gentle simmer, lid on and leave it for half an hour and then turn the heat off. Leave the lid on and let it stand for about half an hour. Test meat for tenderness and if needed bring back up to a simmer for another half hour and leave it to stand again.

 

If using the marinade for belly strips (my favourite) or slashed chicken breasts or thighs on the BBQ, just reduce the marinade into a thick sauce.

il defo be making them thanks.

[The one 8,594]

Rack of ribs in barbecue sauce and wings and thighs in chinese sauce

[mushroom 14,216]

Butchers here; 1kg ribs - 4euro. 1kg wings - 3euro

 

Make a bbq sauce and the lot in a big ceramic dish together, cooking slowly for an hour or two, then high heat for another 20-30 mins

 

Nom

[Lenmcharristar 10,366]

Butchers here; 1kg ribs - 4euro. 1kg wings - 3euro

 

Make a bbq sauce and the lot in a big ceramic dish together, cooking slowly for an hour or two, then high heat for another 20-30 mins

 

Nom

good job mushroom, I just had salted chilli ribs from Chinese, 10 mins ago

[Lenmcharristar 10,366]

Any other recipes lads? I'm having a few wings the Mara night, coated in corn meal then sweet chilli sauce

[leegreen 2,260]

Wings are less agg, but it depends what mood I'm in.

 

Generally wings though mmmmmm or ribs..........

[Born Hunter 17,960]

Either but prefer...

 

[Lenmcharristar 10,366]

Either but prefer...

such a munch,

[The one 8,594]

Come on as long as there's a good plateful i would have both the sauce is more of a problem as first choice would be barbecue no that pir,pir crap

[lurcherman 887 13,447]

Wings

[lurcherman 887 13,447]

Shouldnt it be legs or wings lol

[Lenmcharristar 10,366]

Shouldnt it be legs or wings lol

yes if your someone who doesn't eat pork

[lurcherman 887 13,447]

Thatl be me then