The Grill Is Open.
Chinese Barbecue Ribs. The recipe is from the Tasting Table. The meat fell off the bones. The sauce was literally finger licking good. Yes Julie, finger licking good.
Do you want to try the scone recipe? From Add A Pinch, Lemon and Blueberry Scones-
2 cups all-purpose flour½ cup sugar + more for topping
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) cold butter + more for topping
zest and juice of one lemon
¾ - 1 cup heavy cream
1 cup fresh blueberries, tossed in 1 tablespoon flour
1 cup confectioner's sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of lemon. Stir in ¾ cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together. Add vanilla extract. Fold blueberries into the dough.
Pour dough onto a lightly floured counter top or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan.
Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you'd like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.
Yes, you want this Rib recipe. I made 1/2 the recipe. From the Tasting Table, Chinese Barbecue Ribs.
8 cups chicken stock
¼ cup soy sauce
One 6-inch piece fresh ginger, peeled and cut into 4 pieces1 medium carrot, diced (about ½ cup)
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about ¾ cup)
2 racks baby back pork ribs, about 4 pounds total (racks cut in half if using a Dutch oven)
1 tablespoon canola oil
2 tablespoons chopped peeled fresh ginger
¼ cup sliced scallions
¼ cup soy sauce
½ cup hoisin sauce
1 cup dark corn syrup (I used Light Corn Syrup)
¼ cup ketchup
1½ teaspoons Chinese five-spice powder
1½ teaspoons sambal oelek chile paste
Preheat the oven to 375°. In a large Dutch oven or roasting pan, combine the chicken stock, soy sauce,
Cover the Dutch oven (or cover the roasting pan tightly with foil) and bake until the meaty part of the ribs are tender when pierced with a paring knife, about 90 minutes.
While the ribs cook, prepare the glaze: Heat the oil in a medium saucepan. Add the
Line a baking sheet with foil and place a wire rack on the baking sheet. Remove the ribs from the braising liquid and place them, meaty side up, on the rack. Reduce the oven temperature to 350°. Brush a thick coating of glaze on the top of the ribs. Bake for 45 minutes, brushing the ribs with additional glaze every 15 minutes. Transfer the ribs to a cutting board, let rest for 5 minutes, then cut into one- or two-rib portions and serve immediately.
Meanwhile, a certain gray cat was being very fresh...