Magazine article Sunset

Ribs Deserve a Great Sauce

Magazine article Sunset

Ribs Deserve a Great Sauce

Article excerpt

Dress up ribs with a flavorful sauce. Choose from a penetrating marinade that can be thickened for a baste, a sticky spicy glaze, and a thick pesto topping. All the sauces can be used interchangeably on beef, pork, or lamb ribs. For information on choosing and cooking ribs, turn to pages 58 to 61.

Asian-seasoned Barbecue Sauce
This sauce doubles as a marinade and
baste. Use it to marinate about 4 pounds
raw or precooked ribs in a heavy plastic
bag set in a baking pan; chill at least 30
minutes or up until the next day. Lift ribs
from marinade, reserving marinade. If
desired, cook marinade with cornstarch
to make a barbecue baste or thickened
sauce to spoon over cooked ribs.
  Check an Asian market to find the mirin
(sweetened sake) and miso (fermented soy
bean paste) or bean sauce.
1/2 cup mirin or cream sherry
 1 tablespoon grated orange peel
1/2 cup each orange juice and soy
      sauce
1/4  cup shiro miso or bean sauce
      (optional)
1/4  cup firmly packed brown sugar
3 tablespoons minced fresh ginger
2 teaspoons cornstarch  optional)

To make marinade, mix mirin, peel, juice, soy sauce, miso, sugar, and ginger. To make a baste or thickened sauce, mix fresh or reserved marinade (preceding) with cornstarch. In a 1 - to 1 1/2-quart pan, stir mixture over high heat until it boils, about 4 minutes. Use hot or cool. If made ahead, cover and chill up to 4 days. Makes about 2 cups.

Per tablespoon: 22cal.;O.3g protein; Og fat,4. 1 g carbo.; 258 mg sodium; 0 mg chol. …

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