I was completely stoked with how the marinade came out for these pork ribs. These are great as is, just served with a side dish or two. But I was specifically making them so I could chop them up in the food processor and use them in spring rolls! I'd happily use this recipe on chicken as well.
Been listening to old AFI recently, when they were a little faster and a little grittier, so went with "Lower Your Head And Take It In The Body". -jen
CHAR SIU PORK RIBS (CHINESE BARBECUE PORK) Prep Time: 6-8 hours for marinating Cook Time: about 30 minutes Difficulty: Easy
1/4 cup molasses
1/4 cup honey
1/4 cup hoisen sauce
1/4 cup soy sauce
1 tablespoon fish sauce
3 tablespoons rice vinegar
1 tablespoon minced garlic
2 teaspoons Sriracha sauce
2 teaspoons Chinese Five Spice powder
1/2 teaspoon dried ginger
2 teaspoons toasted sesame oil
1.5 teaspoons red powdered food colouring
3/4 teaspoons orange powdered food colouring
1/4 cup peanut or vegetable oil
4-6 large boneless pork ribs (country-style ribs), about 3 pounds
In a medium mixing bowl, whisk together all ingredients except the pork ribs. Microwave for 1 minute and whisk again. Place pork ribs in a gallon sized Ziplock bag and add 2/3 of the char siu sauce to the bag. Marinate in refrigerator for 6-8 hours.
Add 1/4 cup peanut or vegetable oil to the remaining char siu sauce, cover, and refrigerate.
Preheat oven to 350 degrees F.
After marinating, place ribs on a large baking sheet (I recommend lining with foil to make clean up easy because the sugars will burn!) Roast until rib temperature reaches 120 degrees F (about 20 minutes), turning and basting ribs with remaining sauce every 10 minutes. When ribs reach 120 degrees internally, turn up heat to 425 degrees F and cook until ribs reach an internal temperature of 140 degrees F (about 10 minutes). The higher heat at the end helps the charring, but if you're looking for even more of a candied char on the outside, stick 'em under your broiler until they're to your liking.
I'm a guy who loves game meat. My former father-in-law and myself used to raise chickens and rabbits for meat. We had coveys of quail that nested and fed in his backyard. Wild turkey roosted in the trees down by the river where the deer also bedded down during the heat of the day. Wild pig rooted on the hillsides up the ridge. Needless to say that I've had my fair share of game meat. Pig roasts were common for weddings or graduations and when folks took a deer or a bear, there was often a cookout that followed.
A few months back, I'd picked up a couple of whole, trimmed rabbits from a local butcher who carries them and I finally decided to pull one out and do something with it. It's been getting colder here of late and a nice hearty stew seemed like the perfect thing to do with a rabbit. I figured the slow cooker would be a perfect way to break down the meat off the bones and impart a good savory flavor to the meat as Jen isn't too fond of the "gamey" taste of many wild meats. Personally, I like it. It also helped me clean up a few leftover veggies I had sitting around and I made up some barley to serve it over. A great old-timey comfort dish. Jen said it reminded her of some sort of hunter's stew so that's what I decided to call it.
Note: If you have an aversion to eating Bambi, Thumper, or any other cute, cuddly woodland creatures, poultry may be substituted for rabbit but your cooking times will be much shorter. Probably no more than 6 hours or so.
A little Jawbreaker "West Bay Invitational" seemed apropos as I would gladly have invited everyone to the West Bay, or Humboldt since I then wouldn't have to drive, to a kick-ass party where I would serve much cerveza and plenty of rabbit stew. With kick-ass live music of course. - justin
Hunter's Stew
Time: 8-9 hours
Servings: 6-8
Difficulty: Easy
2 tbsp extra virgin olive oil
1 cup shallots, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 cup mushrooms, chopped
1 tbsp garlic, minced
2 tbsp kosher salt
1 tbsp seasoned salt
1 tbsp ground black pepper
1/4 tsp cayenne pepper
1/8 tsp Chinese Five Spice
1 tsp Herbs De Provence
1/4 cup fresh basil, chopped
2 cups chicken stock
2 cups water
1 cup very dry sherry
1 whole 3lb rabbit, trimmed (paws, head, fur, skin, tail, and innards all removed)
1/2 cup wild rice
1/2 cup red wine
1 cup fresh scallions, chopped
1/3 cup of raisins
Thickening the Broth
Liquid from the slow cooker
1 cup chicken stock
3 tbsp butter
3 tbsp flour
Get your oil, shallots, carrots, celery, mushrooms, garlic, kosher and seasoned salts, black and cayenne peppers, Chinese Five Spice, Herbs de Provence, basil, 2 cups chicken stock, water, and dry sherry in the slow cooker and set it to low for 8 hours. Every 2 hours, turn the rabbit if the liquid doesn't cover the entire animal (we have a 7 qt slow cooker so my liquid left half my rabbit exposed). After 6 hours stir in the rice, red wine, scallions and raisins. After 7 hours, remove the rabbit and pull the meat from the bones. Most of the meat is located in the hind legs but don't forget the back straps, the shoulders, and the breasts hold a good bit of meat as well. I find the easiest way is to pull as much meat off with a fork as possible and use your hands for the rest, once the meat has cooled a little, that is.
Add the pulled meat back to the slow cooker for the last hour. When the 8 hours is up, place the butter in a skillet over medium high heat and melt. Add the flour and cook for 2 minutes or until the roux is a light brown color. Strain the liquid from the slow cooker into the skillet, add the last cup of chicken stock and whisk quickly until thickened. Add the thickened sauce/gravy back to the veggies and meat in the slow cooker and serve over rice or barley.
