User Manual

63
RECIPES
RIBS WITH ASIAN
B
ARBECUE SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 25 minutes
Yield: 1 rack of ribs
INGREDIENTS
1/3 cup plum sauce
½ cup hoisin sauce
¼ cup low sodium soy sauce
¼ cup oyster sauce
¼ cup honey
2 tablespoons minced ginger
2 cloves of garlic, minced
2 tablespoons sesame oil
2 tablespoons cider vinegar
1 tablespoon orange rind
1 teaspoon hot pepper sauce
(optional)
1 rack of pork back ribs
METHOD
PREPARE THE MARINADE
1. In a medium sized bowl, combine plum
s
auce, hoisin sauce, soy sauce, oyster
sauce, honey, ginger, garlic, sesame oil,
cider vinegar, orange rind, hot pepper
sauce (optional). Refrigerate until ready
to use.
2. Bring a large pot of water to a boil.
Pr
epare the ribs by trimming visible fat.
3. Remove the white membrane from the
un
derside of the rack by pulling it from
one side and tearing it off. Removing
the membrane allows the marinade to
penetrate through the meat.
4. Once the water begins to boil, gently
place the ribs into the boiling w
ater.
Turn the heat to medium/low and boil
the ribs for 40-45 minutes. This process
will draw out the fat.
5. Remove the ribs from the water using
a s
et of tongs, and rinse under cool
running water. Cut the ribs into single or
double-bones.
6. Reserve ½ cup of the marinade for
basting
. Place the ribs into the remaining
marinade and toss to coat. Refrigerate
and marinate from 4 to 24 hours.
7. Remove the ribs from the bowl and
d
iscard marinade. Place the ribs on the
Breville enamel baking pan.
8. Set the wire rack at the bottom rack
h
eight position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to
30 minutes. Press the START/CANCEL
button to activate.
9. Ten minutes before the ribs are done,
b
aste with remaining marinade.