You may reply
to this thread.
|Like Mamta's Kitchen on Facebook
I've got a batch of spare ribs, which I'd never cooked before. We have Chinese recipes for the marinade, one of which requires salt to be stir-fried in a dry pan, with szechuan peppercorns: I'd never done that with salt before.
The kids won't go for that marinade: too spicy. I've tried checking for American-type barbecue marinade, but what I've found on the net says to buy a bottle of barbecue sauce.
Any suggestions for making my own American-type marinade?
Phil, here are a few sauce recipes; americanfood.about.com/od/saucesdipsanddressings/tp/10BBQsauces.htm
I searched for BBQ spare ribs sauce recipe.
I haven't made them myself for years, since girls left home. My recipe used to be a 'bit of this and a bit of that' and taste until it tasted right!
If you like, I can ask my Chinese friend who used tun a string of takeaways. But he is busy this week.
I think a lot of American BBQ sauces use things like ketchup, cola, sugar and one key ingredient en.wikipedia.org/wiki/Liquid_smoke !
Liquid smoke: goodness me! I'd never heard of it.
I'll have a go at the Kansas City recipe, without the liquid smoke. Will have to procure molasses.
Please don't bother your Chinese friends. I have Chinese recipes; it's something for our teenage kids that I'm after. The Kansas City thing might work, if I skip the tabasco.
I'm about to try them with Mamta's 'barbecued meats' recipe.
Other options from the web:
allrecipes.com/recipe/simple-bbq-ribs/ (has a 5 star rating from hundreds of reviewers)
bbq.about.com/od/ribrecipes/r/ble31003d.htm (only one review, which is positive, but like the simplicity)
www.bbcgoodfood.com/recipes/588630/sticky-bbq-ribs (a simple Torode one on BBC site, again, good ratings from reviewers)
And a lot of these, collated by Huffington Post, appeal: www.huffingtonpost.com/2012/07/02/barbecue-ribs-recipes_n_1635696.html
It worked pretty well with your mum's 'barbecued meats' mix, and also with hoisin sauce. we can try out lots of alternatives over the summer.
Barbecued Meats sauce is good, isn't it? No work involved, just a 'bit of this and a bit of that', whatever you have around. Taste and then add a bit more of 'this or that'. It is my kind of thing, I do this a lot! LOL
What's fab aboutit, Mamta, is that it has Eastern things (e.g. soy sauce) and Western things, like Worcester sauce and mustard.
"What's fab aboutit, Mamta, is that it has Eastern things (e.g. soy sauce) and Western things, like Worcester sauce and mustard."
That is because these things are always in my/most people's cupboards. Also, I have seen my Chinese friend add some of these things to his sauces, 'in a bit of this and a bit of that' fashion. When I made it the first time, I added things according to what I thought it needed, for example; sharpness, tartness, saltiness (Soya), heat and so on. I don't think I can duplicate it exactly, it always a question of just using your eye and taste.
Yes, I agree, Mamta, that this is a perfectly reasonable way of proceeding, if you have the experience, and sense of what works.
For some things, there's a right way and a wrong way, but for others, you can experiment.
To those who say 'Follow exactly the recipe of a cookery writer who has taken the time to find what works', I'd say: Fair enough, but which one? They all differ, fo for a given dish.
You may reply
to this thread.