Pork Ribs Steamed in Black Bean, Garlic, and Ginger

Developed February, 2015 from a recipe in ‘Chinese Cookery Secrets’. Steamed foods never dry out.

1 lb (450 g) pork spare ribs, cut into 1 inch (2.5 cm) pieces
2 t (10 ml) corn or tapioca starch
1/2 t (3 ml) sugar
1 T (15 ml) fermented black beans (dou-chi, 豆豉) soaked in water and drained
1 large garlic clove
1 t (5 ml) grated fresh ginger root
2 T (30 ml) soy sauce
1 t (5 ml) dark sesame oil
pinch crushed red pepper
toasted sesame seeds or shredded green onions (optional garnish)

Place the ribs in large shallow bowl, sprinkle on the corn starch and sugar, toss to coat evenly. Mince the black beans, garlic, and ginger together, combine with the meat, along with other ingredients. Toss until the ribs are evenly coated. Spread in a single layer in the bowl and steam for 40 minutes, until tender. Combine the ribs and sauce and garnish as desired. Serves 3 or 4 as part of a Chinese meal.

Dry Garlic Ribs

 

Dry Garlic Ribs, Dirty Rice, & Pan-Roasted Green Beans

Recorded Feb, 2015. This dim sum appetizer has been developed over the years from a recipe in a simple cookbook sold by a Chinese grocery in Victoria, BC. Sadly this lovely book is lost and so this recipe has been reconstructed from memory. Either cut the ribs with a heavy cleaver or have the butcher cut up the ribs.

1 lb (450 g) pork ribs, cut into bite size pieces
5 T (75 ml) corn starch, divided
1 t (5 ml) sugar
1/2 t (2 ml) granulated garlic
2 T (30 ml) soy sauce
2 t (10 ml) dark sesame oil
vegetable oil
1 to 2 T (15 to 30 ml) garlic, finely minced

Place the ribs in a bowl, and dust on 3 tablespoons of the corn starch, the sugar, and granulated garlic. Toss to cover thoroughly. Sprinkle the soy sauce over the ribs. Mix until ribs are covered completely. Heat a wok over medium-high heat for 6 minutes. Add two tablespoons vegetable oil to the wok. When smoking hot, cautiously add the rib pieces one by one. Stir fry until nicely colored, 8 to 10 minutes. Lower heat and cover tightly. Steam 30 minutes, turning occasionally. When tender, sprinkle on final 2 tablespoons corn starch, mix well, and remove the ribs to a bowl. Discard all but one teaspoon fat, raise heat to medium-high. Add the garlic and stir fry until it begins to color. Add back the ribs. Fry the ribs and garlic, turning frequently until the ribs are crispy and coated with toasted garlic. Serves 4 as an appetizer.

Grilled Baby Back Pork Ribs

St. Louis-cut Spare Ribs for a Recent Gathering

Recorded July 16, 2012. Prepared this way for many years. A Family Favorite.

1 slab of pork back ribs, about 3 lbs
3 T  general purpose dry rub
heavy duty aluminum foil

Preparation. Prepare ribs by rinsing, peeling off the membrane that lines the bony side, and cutting and scraping away as much visible fat as practical. Dry with paper towels. Cut between the 6th and 7th rib to yield two half-racks, easier to handle during cooking. Season the meaty side and rub in well. Marinate in the cold for 2 to 12 hours covered with plastic.
Grilling. Start a hot fire in a large kettle grill (Weber or similar) with about 3 quarts (3 L) of briquettes. When red-hot, push the coals to one side of the grate, and preheat and clean the grill. Start with meat side down directly over coals, grill for 2 to 3 minutes until beginning to color. If it flames up, move immediately to the 'cold' side of the grill to let the flare die down. Turn and continue to grill over hot fire, turning occasionally until both sides are nicely colored. Move the meat to the cold side of the grill, and cover tightly, and close top and bottom vents half way. Roast for about 10 minutes, turn and rotate the meat, continuing to roast and turn for a total of 35 to 40 minutes. Double-wrap each piece tightly in foil and return to the grill, with the vents closed. Let the meat steam for another 20 minutes. Let each bundle rest off-heat for 10 minutes before dividing into individual ribs. Variation: Add a tablespoon of soy sauce and a pinch of dry rub to each aluminum foil bundle before returning to grill. 
Serves 3 to 4. Suggested sides: all-american potato salad, onion-cucumber salad, kasha, white bean salad.

Onion-Braised Spare Ribs

First prepared December 12, 2005. Ribs in the Winter. The dish adapts the "gedaempteh" method used by my Jewish grandmother to slowly cook veal breast, a product similar to pork ribs but having the potential of being Kosher.

5 lb slab pork ribs, trimmed of fat and cut into 1- and 2-rib portions
3 c yellow onions, sliced
1/4 c ketchup
1/4 c cider vinegar
1/2 c water
granulated garlic 
ground cumin
ground cayenne or crushed red pepper
ground paprika 

Arrange ribs in a covered roasting pan. Mix and pour liquids over and dust on seasonings to taste. Top with sliced onions. Cover. Roast 30 min at 350 F. Turn over meat, reduce heat to 325 ºF and roast 60 minutes more covered, turning once. Remove cover, turn meat, and brown for 30 to 40 minutes. Replace pan liquid as it evaporates. Serve over steamed rice. Fried apples and turnip greens make nice sides. Serves 4 to 6.

General Purpose Seasoning and Dry Rub

Recorded March 21, 2009. In use for many years. Reformulated 2011 to reduce salt by half and later rice starch was added to maintain free-flowing property.

1 T kosher salt (see Note)
1 T dried thyme
1 T ground black pepper
1 T granulated garlic

Combine ingredients by milling a few seconds in a spice grinder. As a rub, season both sides of meat thoroughly (about 1 t per lb) rubbing it in. Apply the rub about 1 to 2 hours before cooking, depending on thickness. Use the rub on pork ribs ribs, pork loin, pork tenderloin and pork butt. Also good on roast chicken, grilled chicken, roast turkey, fried chicken livers, omelets, and grilled beef. 
Variations: Dust a little ground fennel, five-spice powder, cumin, paprika, or cayenne on the meat after applying the rub. Note: Kosher salt is bulkier than table salt. If table salt is used, reduce salt to 2/3 T.

REVIEW Byrd's Barbecue

REVIEW
Byrd's Barbecue
2816 Cheek Rd
Durham, NC 27704
Phone: (919) 530-1839
http://www.byrdsbbq.com/
M to F, 7 am to 7 pm
 
In short: Solid, savory, and cheap. $/***1/2.

Originally posted February 2009 to triangle.dining Usenet group. Son Jon and I lunched today (Wednesday) at Byrd's. An online comment mentioned that they offered a ribs or brisket special on Wednesdays. Who could resist? The place is on Cheek Rd., less than a mile east of the Cheek Rd. exit off US-70. On the right, you will see a simple single-story building with plenty of parking surrounding. A sign on top indicates they have been smoking meat since 1959. No pig statue evident anywhere!

Just inside the front door you enter a simple cheerful dining room, brightly lit by many windows. C&W plays quietly on the boom box propped above the vinegar assortment and plastic tableware. To order, pass through the dining room to the counter behind and place your order. They offer both sandwiches and plates. Desserts too. We both ordered the rib plate special. Includes two sides and free bottomless ice tea.

Take a seat in the dining room (almost empty at 2 pm), and the counterman will deliver your food when ready. Each plate held generous portions of ribs, the sides, and pups. The ribs were fall-off-the-bone tender, meaty, and moist. Lightly dressed with a tangy sauce, tomatoey and slightly sweet with molasses with a mild smoke flavor. The green beans were simply seasoned with salt and pepper and appeared to NOT be slick with fat back. I also ordered "fried corn on the cob". Sounds like a state fair item but turned out to be very tasty with a caramelized color and flavor. Frying rescues frozen corn! The pups were crisp, fresh out of the fryer, and slightly sweetened. The tea was homemade and delicious. Son ordered the ribs too, but had mac and cheese and fries as sides. Said the m&c was "gooey", that is, very good. He pronounced all MOST acceptable. Plates were $7.99, including tea. I took half of it home with me for later.

As we left, I ducked in to tell the counterman and the cook how much we enjoyed their food. Both were conspicuously grateful. I promised to put the good news online. Here 'tis. Y'all come.

Oven-Braised Spare Ribs Smothered in Onions

Created and first cooked December 15, 2005, and many times since. A Family Favorite.

5 to 6 lb slab pork ribs, trimmed of fat and membranes, and cut into 2 rib portions (see Note)
2 large yellow onions, thinly sliced through poles
1/4 c ketchup
1/4 c apple cider vinegar
1/2 c water
garlic powder
cumin
cayenne
paprika (smoked, if available)

Preheat oven to 350 degrees F (177 C). Arrange ribs, meaty side up, in a roasting pan with a cover. Combine liquids and pour over meat; dust on seasonings to taste. Top with sliced onions. Cover. Roast 30 minutes, turn over rib portions, reduce heat to 325 ºF and roast another 60 minutes covered, turning once after 30 minutes. Remove cover, turn meat, and brown for 30 to 40 minutes, basting occasionally. Meat should be very tender, almost falling off the bone. Serve with steamed rice topped with the onions and pan gravy. Fried apples and braised red cabbage make nice sides. Feeds 6 heartily.

Note: Choose small slabs (5 to 6 lbs). They come from younger animals, and are generally more tender and less fatty.