Marinated Beef Ribs

Brisket, back ribs, rib roast, chuck roll, shoulder clod, tri-tip, sirloin, meatloaf etc.

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Peter
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Marinated Beef Ribs

Post by Peter » Wed Mar 28, 2007 12:27 pm

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1/2 cup hoisin
1/2 cup brown sugar
1/4 cup rice vinegar
1 bottle dark beer
a large piece of ginger, chopped fine
3 or 4 garlic cloves chopped fine
1/4 to 1/2 t 5-spice powder

Marinate in the mixture above overnight. Remove from the marinade and reduce it by 1/3 or so. Grill the ribs fairly hot, brushing with the reduced marinade, and turning often. Use the remaining marinade as a dipping sauce.
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Post by Diva Q » Wed Mar 28, 2007 12:42 pm

they look delicious
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Post by carolinesrub » Wed Mar 28, 2007 1:14 pm

Most excellent Peter...I'm with you. I prefer beef ribs over pork most of the time.

I have never really adventured into marinading the meat first...usually just do them dry. I'll have to give this one a shot! Thanks!!
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Post by CdnQer » Wed Mar 28, 2007 1:34 pm

Thanks for the recipe Peter!

Question for you, never have used hoisin before, is it similar to soya sauce? The reason I ask is my wife isn't crazy about soya sauce.

Erik

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Post by carolinesrub » Wed Mar 28, 2007 1:46 pm

Hey Erik...both are made from soybeans, but hoisin is more like a dark barbecue sauce, whereas soya (or soy) is more like worcestershire sauce and far more salty than hoisin.

Hoisin sauce is also called peking sauce.
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Post by carolinesrub » Wed Mar 28, 2007 1:47 pm

carolinesrub wrote:Hey Erik...both are made from soybeans, but hoisin is more like a dark barbecue sauce (sweet and spicy), whereas soya (or soy) is more like worcestershire sauce and far more salty than hoisin.

Hoisin sauce is also called peking sauce.
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Post by carolinesrub » Wed Mar 28, 2007 1:48 pm

Hit the wrong button...sorry about the double post!! :oops: :oops:
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Post by Peter » Wed Mar 28, 2007 1:57 pm

Like Joe says ....
Actually its Diva who first turned me on to Hoisin (again). I used to use it a lot then, for no good reason, moved on to other things. Its a very good ingredient to have on hand for a variety of foods.
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