Roys Szechuan Ribs Recipes

ROYS WOOD-SMOKED SZECHWAN-STYLE BABY BACK PORK RIBS

Steps:

• Several years ago, Bon App?tit magazine ran a feature article on Roys Restaurant. It included this recipe for smoked ribs; you might call it one of my signature dishes. Combind the marinade ingredients together in a bowl and refrigerate overnight. Place thc pork ribs in a large saucepan with thc chicken stock ginger, garlic, parsley, and cilantro, and simmer for about 30 minutes, or until tender. Remove the ribs, and reserve the broth for soup r freeze for another time. Immediately brush the ribs with the Szechwan marinade, and let cool. Meanwhile, prepare the grdl and soak some kiawc or mesquite wood chips in water in preparation for smoking the ribs. Brush the ribs again with the marinade before roasting, and slowly cook the ribs over the wood chips on a covered grill until nicely browned and smoky (about 15 to 20 minutes). Serve with extra Szechwan marinade on the side. Yield: Serves 4 http://www.foodtv.com/socal/recreg.htm Posted to recipelu-digest by LSHW on Feb 20, 1998

SZECHUAN-FLAVORED COUNTRY-STYLE SPARERIBS

Steps:

• Line large baking pan with foil. Place ribs in pan. Combine salt-pepper, ginger and garlic in small bowl. Rub into ribs. Drizzle with sesame oil and rub into ribs. Cover and refrigerate overnight.
• Preheat oven to 350°F. Uncover ribs and roast 45 minutes, turning once and basting occasionally with drippings. Combine hoisin and plum sauce. Brush liberally over ribs, covering all sides and using all of glaze. Continue roasting until ribs are tender and glazed, about 20 minutes longer. Transfer ribs to platter. Garnish with cilantro and serve.

ROY CHOI'S BRAISED SHORT-RIB STEW

Steps:

• Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
• In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
• Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
• Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.