• Leyla Hur, as featured in Munaty Cooking

    Leyla Hur, as featured in Munaty Cooking

    "In Hong Kong, everything revolves around food, and it was not different in my family. In my family, each meal was truly an event and that is something I still hold close. Right after we finished one meal, Dad would discuss with us what we would have for our next meal..."

  • About Leyla

    About Leyla

    "Even from my earliest years, I liked to feed people and share my food with others. I have been privileged enough to grow up in Hong Kong, live in Malaysia, Australia, Canada, and now the United States; and I have travelled extensively throughout the world, sampling the delicacies of..."

  • Asian Beef Lettuce Cups (with Vegetarian Alternative)

    Asian Beef Lettuce Cups (with Vegetarian Alternative)

    "In Hong Kong, this is very famous and usually comes when you order Peking Duck. The restaurant will then make three dishes from the duck. You will usually get the skin (Peking Duck) which is served with..."

Tuesday, May 25, 2010

BBQ Beef Ribs

• 2 (4-pound) racks beef (or lamb) spareribs*, trimmed of excess fat
• 1/2 cup Chinese five-spice powder
• Sea salt (or Kosher salt) and freshly ground black pepper
• 1 cup low-sodium soy sauce
• 1 cup grapefruit juice
• 1/4 cup Hoi Sin sauce
• 1/4 cup ketchup
• 3 tablespoons rice vinegar
• 1/4 cup brown sugar
• 1 fresh red chili, minced
• 2 garlic cloves, smashed
• 2-inch piece fresh ginger, whacked open with the flat side of a knife
• 2 tablespoons sesame seeds, for garnish
• Chopped fresh cilantro and green onion, for garnish


1. Preheat the oven to 300 degrees F.
2. Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
3. Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
4. When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
5. Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these as the ribs can go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

* This can also be made with pork ribs if you eat pork


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