Cooked the ribs with this recepie twice sucessfully when i was in states. Tried to cook it today first time in singapore and it was a 99.95% sucessfully done and it was tasty! Had my mum, elder younger brother, and hubby to taste it, and it was good!
Ingredients:3 1/2 slab St. Louis ribs, thawed2 cups water2 cups liquid smoke flavoring***Sauce:***1/4 cup chicken stock2 cups ketchup1 teaspoon maple or Cane syrup1/3 teaspoon garlic powder1/4 teaspoon black pepper2 1/2 tablespoons Wesson oil1 3/4 teaspoon liquid smoke1 teaspoon French's mild yellow mustard1 1/4 tablespoon dark brown sugar1 1/2 tablespoon Worcestershire sauce1 bay leaf3 tablespoons white vinegar3 tablespoons orange juice
Directions:
In a large container, mix water and liquid smoke. Place thawed rib racks into this marinade for 15 minutes. Place ribs in roasting pan and cover with aluminum foil. Bake at 375 degrees in a convection oven for 2 hours or in a conventional oven for 3 hours, or until fully cooked and just tender. Remove from oven and allow ribs to cool at room temperature -- no more than 30 minutes. At this point you can cover, label, date and place in the refrigerator for cooking later. For the barbecue sauce, place chicken stock, ketchup, maple syrup, garlic powder, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil. Add white vinegar and orange juice and simmer for another 5 minutes. Don't over boil because the orange juice and vinegar will make the sauce bitter. Remove and discard the bay leaf after the cooking process. Place cooked ribs on the grill, bone side down, and then turn them over to grill the meat. Turn bone side up and brush with the barbecue sauce. When hot, remove from the grill. Brush with additional sauce before serving
Paak Thong Koh With Sourdough Starter
6 years ago
