How To Cook The Best Ribs This Summer

  1. Glazed ginger garlic ribs
  2. Beer braised beef ribs
  3. Kalbi style beef ribs


Glazed ginger garlic ribs

Summer is the best time to dine outdoors, even if it’s just in your backyard. The glazed ginger garlic ribs recipe is a good way to compliment the time you spend outdoors. This recipe is very simple and should be enough to feed a family of four. The prep time for this one is just 20 minutes and the juicy ribs should be ready in 4 hours or less.

The ingredients include 1.5 kg of pork back ribs, 4 teaspoon of five spice powder, ¾ cup of brown sugar, ¼ cup of hoisin sauce, ¼ cup of soy sauce, 1 tablespoon of sriracha hot sauce, 5 garlic cloves, 4 teaspoon of ginger (grated), and 1 tablespoon of sesame seed.

The first thing you need to do is cut the rib into 2 portions. Using the five spice powder, rub the ribs completely. In a slow cooker insert, whisk the sugar with water, hoisin and soy sauce, sriracha sauce, garlic, and grated ginger. Add the ribs and coat it carefully with the mixture. Cook with cover until meat is tender. This should be ready in 3 and half hours in high fire.

Cut the ribs in the cutting board. Return to the cooker and then stir the mixture again so that the ribs are well coated. Cook it for another 15 minutes in the insert. Serve the ribs warm sprinkled with sesame seed on top.


Beer braised beef ribs

Summer is quite nostalgic with a saucy glazed rib so why not prepare one for friends and family. This can be prepared in just 15 minutes and should be ready for hungry guests in just 2 hours and 30 minutes.

Ingredients include 2 kg of beef back ribs, 4 cans of 440 ml dark stout, ¾ cup of hoisin cause, and ¾ cup of sweet Thai chili sauce.

Preheat the oven to 325 degrees F. While that is heating up trim the silver skin membrane and some excess fat from the ribs. Cut it into 1-rib portions. Arrange the ribs so that the meat is on the top side. Place the ribs in a roasting pan. Pour in the stout and make sure the stout covers the ribs. Cover the pan with foil and then bake the ribs for two hours or until it is fork-tender. Transfer the ribs into a platter. You can discard the liquid.

Finish off the ribs in a barbecue. Set it at medium low. In a bowl stir the hoisin and the chili sauce. Be sure to oil the grill then barbecue the ribs. Brush the ribs with the sauce. Keep the turning and basting continuously until the meat is heat through. This should take only 15 minutes.


Kalbi style beef ribs

This recipe is a certified hit so if you are planning to impress some people, then go for this one for your barbecue night. With a preparation time of only 20 minutes and cooking time for an hour and 40 minutes, this should be quick and rewarding.

For the ingredients: 2 kilograms of Miami beef ribs, ½ cup of soy sauce, 2/3 cup of dry sherry, 2/3 cup of honey, 16 minced garlic cloves, 1 finely chopped onion, ¼ cup sesame oil, ¼ cup sesame seeds, 2 tablespoons of grated ginger (fresh), and 1 teaspoon of cayenne and black pepper.

Rinse the ribs in cold water twice and then dry it with paper towels. In a large bowl whisk the soy sauce, sherry, honey, garlic, onion, sesame oil, sesame seeds, ginger, cayenne and black pepper. Put this marinade in a freezer bag. Add the ribs and then make sure that the meat is soaked completely into the marinade. Mix this by hand and then squeeze the air out of the bag. Seal it and then refrigerate through the night.

The marinated meat goes directly to the barbecue set at medium high. Place the ribs in the oiled grill, brushing it occasionally with the marinade from the bag. Close the lid of the grill and cook it until done as desired. 5 minutes per side should do it for the people who like it medium-rare. Snip the ribs between the bones before serving.

If you have no barbecue the whole batch of ribs can be finished off in the oven. The pan can be rid off with liquid, the ribs arranged so that the meaty part is on the topside and then baste it generously with the sauce. The baking continues, this time without cover. It must be placed at the center of the oven for 30 minutes at 325 degrees F. Brush the ribs until it is glazed.


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Market Meats can be phoned on (604) 737-0905.