- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Jax Tiger
Posted on 5/26/13 at 7:35 am
Posted on 5/26/13 at 7:35 am
What are the proportions of the Hoisan, soy, vinegar, ginger, sugar, marinade/glaze. Going to do 2 of 4 racks Asian style tomorrow. Thank you sir! 
This post was edited on 5/26/13 at 8:45 am
3
Posted on 5/26/13 at 7:43 am to cuyahoga tiger
Dude
Posted on 5/26/13 at 7:52 am to LSUballs
??
Posted on 5/26/13 at 8:28 am to cuyahoga tiger
quote:
Dude
I get it now...it was Jax Tiger recipe...JT you out there ? Should have just "searched" dumbass!
Posted on 5/26/13 at 8:39 am to cuyahoga tiger
You can edit, you know.
Posted on 5/26/13 at 8:44 am to cuyahoga tiger
quote:
proportions of the Hoisan, soy, vinegar, ginger, sugar
Just guessing
I like Hoisan so 25%
Soy will get salty quick 5%
Vinegar - type is at least as important than amount - I'd use rice wine vinegar 35 %
Ginger - A teaspoon for every cup of finished sauce
Sugar - white or brown - 30% would be sweet if that is what you like. Less if you don't.
No garlic?
Maybe a touch of onion powder too
Maybe - hopefully Jax Tiger will help you - I never made it before.
This post was edited on 5/26/13 at 8:46 am
Posted on 5/26/13 at 8:47 am to Darla Hood
I used a ration of 2 parts soy, 1 part hoisin, 1 part red wine vinegar. Everything else is to taste.
For the record, I think I did 2/3 cup soy sauce, 1/3 cup hoisin and 1/3 cup red-wine vinegar, 3/4 cup sugar and everything else to taste. This was for two full racks.
You can add heat, although I did not. Sriracha would be a good option for hot.
For the record, I think I did 2/3 cup soy sauce, 1/3 cup hoisin and 1/3 cup red-wine vinegar, 3/4 cup sugar and everything else to taste. This was for two full racks.
You can add heat, although I did not. Sriracha would be a good option for hot.
Posted on 5/26/13 at 8:49 am to MeridianDog
thanks MD for the input..
i also was thinking 3 parts hoisan, 1 part each soy,red wine vinegar, sugar/honey, 1/2 part ginger, garlic,onion and perhaps ketchup for color
i also was thinking 3 parts hoisan, 1 part each soy,red wine vinegar, sugar/honey, 1/2 part ginger, garlic,onion and perhaps ketchup for color
Posted on 5/26/13 at 8:52 am to cuyahoga tiger
quote:
I used a ration of 2 parts soy, 1 part hoisin, 1 part red wine vinegar. Everything else is to taste. For the record, I think I did 2/3 cup soy sauce, 1/3 cup hoisin and 1/3 cup red-wine vinegar, 3/4 cup sugar and everything else to taste. This was for two full racks. You can add heat, although I did not. Sriracha would be a good option for hot.
Thanks JT...Ill be smoking two racks Asian style with 2 racks regular way, hickory/apple smoke...Will the hickory/apple smoke adversely effect Asian style?
Posted on 5/26/13 at 8:53 am to Jax-Tiger
I'm not sure I would be adding any sugar to hoisin sauce.
I have a good marinade that I used to make some chinese pork. Let me see if I can dig up the recipe.
LINK
That's the one she has for ribs. Very similar if not identical to the one in the cook book for the pork roast.
I have a good marinade that I used to make some chinese pork. Let me see if I can dig up the recipe.
LINK
quote:
BBQ Ribs Recipe (Chinese-style)
Ingredients:
1 rack baby back pork ribs, about 2 lbs
6 cloves garlic (peeled and finely chopped)
Marinade/Char Siu Sauce:
1 1/2 tablespoons maltose
1 1/2 tablespoons honey
1 1/2 tablespoons Hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine (????)
3 dashes white pepper powder
1/2 teaspoon five-spice powder
1/2 teaspoon sesame oil
Salt to taste
Method:
Add all ingredients in the marinate/char siu sauce in a sauce pan, heat it up and stir-well until all blended. Transfer out and let cool.
Rub the ribs on both sides with the chopped garlic. Marinate the ribs with 2/3 of the marinate sauce for 8 hours or overnight in the refrigerator.
Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.
Preheat the grill and remove the ribs from the oven and uncover. Transfer the ribs to the hot grill and grill over direct heat for 5-10 minutes or until the surface slightly charred to your liking. Brush both sides of the ribs with the remaining char siu sauce plus some oil while grilling. Serve hot.
That's the one she has for ribs. Very similar if not identical to the one in the cook book for the pork roast.
Posted on 5/26/13 at 9:33 am to Powerman
quote:
I'm not sure I would be adding any sugar to hoisin sauce.
I am using quite a bit more soy sauce. You could probably forgo the sugar and add more hoisin, but I like it with less hoisin. To each his own.
I did this the other day,and it was great.
Posted on 5/27/13 at 4:28 am to cuyahoga tiger
Hey, CT. To address Powerman's concerns, only baste the ribs for the last 20 minutes or so. The sugar does carmelize and will burn if you start basting too soon. Also, don't cook over direct heat - but of course, you probably already know that.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News