Chinese Baby Back's part 1

RickB

New member
This week I’m going Asian. Chinese Baby Back Rib’s, Jicama Asian Slaw and Pajoen with a Soy Ginger Dipping Sauce. This will be a three part cook. First off let’s make the Sauces. Part 1

First the BBQ sauce for the ribs.
The players

IMG_0357.jpg


Into the pot to blend the flavors

IMG_0358.jpg


Let this cool and about a third into a pack for the rib’s marinade.

IMG_0377.jpg


The rest gets a bump of flavor.

IMG_0360.jpg


Back on a low fire for 3 or 4 hours till it’s almost a syrup.

IMG_0365.jpg


Don’t let the color fool you! It will be that dark red you remember with asian ribs.

Next the Slaw Dressing

IMG_0383.jpg


Next the Dipping Sauce for the Pajoen.

IMG_0386.jpg


Now onto part 2.
 

RickB

New member
Chinese Baby Backs part 2

Let’s get cooking. Ribs out of the marinade and onto the mak.

IMG_0380.jpg


Little later some foil love

IMG_0390.jpg


Onto the slaw. Veggies going in. We got the jicama,red bell,carrot,napa cabbage and red oinion.

IMG_0389.jpg


Into the bowl with the dressing

IMG_0393.jpg


Let’s get the Pajoen going.

IMG_0392.jpg


Strange way to cook a flatbread. You pour boiling water into the flour and mix. Let set for 30 minutes and form. First cut into 4 pieces. Twist,flatten and roll out thin. Add Sesame oil and scallions. Fold and roll out again.

IMG_0407.jpg


IMG_0409.jpg


IMG_0410.jpg


Hold till we are ready to fry.

Rib’s coming out ready to rest. Told ya not to be fooled with that color.

IMG_0405.jpg


Onto part 3
 

RickB

New member
Chinese Baby Back’s part 3

Let’s plate this bad boy! Chinese Baby Back Ribs with Jicama Asian Slaw and PaJoen with a Soy Ginger Sauce.

Rib’s look good

IMG_0416.jpg


The plate looks better. Money Shot!

IMG_0418.jpg


Enjoy!
 
Top Bottom