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
Into the pot to blend the flavors
Let this cool and about a third into a pack for the rib’s marinade.
The rest gets a bump of flavor.
Back on a low fire for 3 or 4 hours till it’s almost a syrup.
Don’t let the color fool you! It will be that dark red you remember with asian ribs.
Next the Slaw Dressing
Next the Dipping Sauce for the Pajoen.
Now onto part 2.
First the BBQ sauce for the ribs.
The players
Into the pot to blend the flavors
Let this cool and about a third into a pack for the rib’s marinade.
The rest gets a bump of flavor.
Back on a low fire for 3 or 4 hours till it’s almost a syrup.
Don’t let the color fool you! It will be that dark red you remember with asian ribs.
Next the Slaw Dressing
Next the Dipping Sauce for the Pajoen.
Now onto part 2.