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BBQ Ribs
Who doesn't love getting down and dirty with ribs? These are lip smacking good!
"Hardcore carnivore alert!"
Ingredients
Minced garlic
Thyme (cut finely)
Coarse Sea Salt
Pepper
Light Soy Sauce (this is my secret ingredient but go easy on the salt if you're using soy sauce)
Chicken stock (half cup of water with 1 tablespoon chicken stock)
Cajun (if you want a little bite to your ribs)
Last 20 minutes:
Barbecue sauce
Brown sugar
Thyme (cut finely)
Coarse Sea Salt
Pepper
Light Soy Sauce (this is my secret ingredient but go easy on the salt if you're using soy sauce)
Chicken stock (half cup of water with 1 tablespoon chicken stock)
Cajun (if you want a little bite to your ribs)
Last 20 minutes:
Barbecue sauce
Brown sugar
Serves...
4 - 5
Practice makes perfect, do this recipe a few times you'll get the hang of it
This requires a 2 hour marination
Method
Rub all the ingredients (except for BBQ sauce and sugar) thoroughly all over your ribs.
Marinade for about 1-2 hours.
Tent foil over the ribs and roast for an hour and a half in a preheated oven of 170 degrees celcius. A medium oven gives the best results.
Don't spread on the BBQ sauce too early else it will burn.
After an hour and a half, lift up the tent and brush on barbecue sauce and sprinkle some brown sugar (not too much or else it would burn too fast).
Insert back in oven uncovered. Crank it up to 200 degrees celcius for 20 minutes. Take it out and rest it for 10 minutes before slicing
Marinade for about 1-2 hours.
Tent foil over the ribs and roast for an hour and a half in a preheated oven of 170 degrees celcius. A medium oven gives the best results.
Don't spread on the BBQ sauce too early else it will burn.
After an hour and a half, lift up the tent and brush on barbecue sauce and sprinkle some brown sugar (not too much or else it would burn too fast).
Insert back in oven uncovered. Crank it up to 200 degrees celcius for 20 minutes. Take it out and rest it for 10 minutes before slicing
Foodster's Verdict
BBQ Ribs
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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