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【亮妈厨房】用翠花排骨的方子做肉包子 Cuihua Rib English Recipe

(2017-06-28 07:22:03) 下一个

Original Recipe Link:

http://blog.wenxuecity.com/myblog/8387/200602/2769.html

Ingredients & Preparation

Step 1: The Dry Rub

7 tbsp Brown Sugar (I usually use 6 tablespoons)
2 tbsp Chili Powder (California Chili Powder is highly recommended)

I usually use one tablespoon of Chili powder, one tablespoon of mixed powders such as Montreal steak seasoning, rosemary garlic powder, garlic powder, sweet Spanish paprika, etc.

1 tbsp Fine Salt (I usually use a bit less that 1 tablespoon of salt to reduce salt)
(Optional: Add garlic powder or Sichuan peppercorn powder to taste)

Instructions:

Thoroughly mix the brown sugar, chili powder, and salt together in a bowl until fully combined.
Cut the rack of ribs into two halves. (I like to trim some fat off)
On your kitchen counter, lay out two large pieces of heavy-duty aluminum foil, torn generously enough to loosely wrap each half-rack. Place one half-rack on each piece of foil.
Generously apply the dry rub mixture to both sides of the ribs. Crucial Step: Give the ribs a good massage to help the rub adhere and penetrate the meat.
Seal the ribs inside the foil: first, fold the long edges together and crimp tightly. Then, tightly seal one of the side openings. Leave the other side opening loosely tucked/open for now.
Place the foil packets in the refrigerator to marinate for at least 1 hour (2 to 6 hours is ideal, but longer won't hurt). I sometimes let it stay in the fridge overnight.

Step 2: The Wet Marinade

6 tbsp Soy Sauce (preferably low-sodium/light soy sauce)
3 tbsp Rice Wine (cooking cooking wine / Shaoxing wine)
3 tbsp Minced Garlic (freshly chopped)
3 tbsp Water
2 tbsp Fruit Vinegar (e.g., apple cider vinegar) I use Chinese vinegar.
2 tbsp Honey

Instructions:

Combine all the wet ingredients in a bowl and stir thoroughly with a spoon until the honey is fully dissolved.
Take the two foil packets out of the refrigerator. Open the loosely tucked side of each packet.
Spoon the liquid marinade directly into the bottom of the foil packet through the open side (about 6 to 8 tablespoons of liquid per packet).
Crucial Step: Tightly fold and crimp this last opening to seal the packet completely. Ensure it is perfectly airtight so no steam can escape. Lay the foil packets flat on a baking sheet.

For this part, I now just place both piece inside my Stuab pot. Add all “Step 2: The Wet Marinade” to the pot. I may add half more cup of water.

I sometimes put the pot on the stove to use the lower heat to simmer it with lid on. Now I put the pot with lid on into the oven. I turn the oven temperature to 265 F degrees for three or four hours until it is done. I switch the rib places after 1 hour and 30 minutes baking.