Walter the Educator's Little Chinese Recipes Cookbook

By Walter the Educator

When you need to make the best food, Walter the Educator's Little Cookbooks got you covered! Collect them all at WaltertheEducator.com. Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and the son of a disabled war vete

• Language: English
• Publisher: Silent King Books
• Release date: Sep 7, 2023
• ISBN: 9781088276648

Walter the Educator

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

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One

Walter's Sweet and Spicy Chinese BBQ Ribs

Introduction:

Chinese cuisine is renowned for its bold flavors and mouthwatering dishes. In this original recipe, we will combine the succulent flavors of BBQ with the aromatic spices of Chinese cuisine to create a tantalizing dish that will leave your taste buds craving for more. Get ready to indulge in the perfect balance of sweet and spicy with our Sweet and Spicy Chinese BBQ Ribs!

Ingredients:

2 racks of baby back ribs

4 cloves of garlic, minced

1 tablespoon ginger, grated

1/4 cup soy sauce

1/4 cup hoisin sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon Chinese five-spice powder

1 teaspoon red pepper flakes (adjust to your spice preference)

Salt and pepper to taste

Chopped green onions for garnish

Instructions:

Prepare the marinade:

In a bowl, combine the minced garlic, grated ginger, soy sauce, hoisin sauce, honey, rice vinegar, Chinese five-spice powder, and red pepper flakes. Mix well until the marinade is smooth and well combined.

Marinate the ribs:

Place the racks of baby back ribs in a large dish or ziplock bag. Pour the marinade over the ribs, ensuring they are evenly coated. Massage the marinade into the meat to ensure maximum flavor penetration. Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight.

Preheat the grill:

Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly lit and have turned gray before placing the ribs on the grill.

Grill the ribs:

Remove the ribs from the marinade, allowing any excess marinade to drip off. Season the ribs with salt and pepper on both sides.

Place the ribs on the preheated grill, bone side down. Cook for approximately 5-7 minutes per side, or until they are nicely charred and caramelized. Be sure to keep a close eye on them to prevent burning.

Baste with the marinade:

Throughout the grilling process, baste the ribs with the remaining marinade using a brush. This will add an extra layer of flavor and help keep the meat moist and tender.

Check for doneness:

To check if the ribs are cooked to perfection, insert a meat thermometer into the thickest part of the meat. The internal temperature should reach 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.

Rest and slice:

Once the ribs are cooked to your desired doneness, remove them from the