Sunday, 4 August 2013

BBQ Cooking - Week 6: Slow Cooked Beef Chuck Ribs+Roasted Whole Piglet-Chinese Wedding Style!

This was the last class for the BBQ cooking course. We made Slow Cooked Beef Chuck Ribs, Grilled Back Ribs with Tunnel Style Sweet and Hot Sauce, Grilled Hot Banana PeppersMy group job was to remove the seeds from a couple hundred banana peppers and then stuff them with rice. My poor bare hands were coated with capsaicin and I could still feel the burning sensations even 3 days after the exposure. Believe me, I tried everything I can to remove those bugger capsaicin molecules, including washing my hands with olive oil and even a small amount of acetone from the lab. Nothing worked. So if you ever have to do the same task, make sure that you wear a pair of gloves! Over all, this is a great course and I enjoyed it a lot! I learned exactly what I came here for, new cooking techniques that involve a BBQ. 

As it was the final class, our chef also showed us something extra -- a crispy baby pig that is commonly served at Cantonese Chinese weddings. 

For the baby pig, the chef first roasted it slowly in the oven at 300F. Once it's fully cooked after about 3hr, he put it on the rack over a large wok, and poured really hot oil all over its body. Literally, the pig was burned and the skin just popped open to become crispy. (sorry about the graphic description)

Slow Cooked Beef Chuck Ribs
4 bone rack beef chuck ribs (chuck ribs are the first 4 ribs of the animal)
1 onion, chopped
12 shallots, chopped
1 carrot, chopped
1 celery stalk, chopped
6 garlic
500 mL red wine
1 L beef stock
1 L chicken stock
200 mL crushed tomatoes
1 bay leaf

1. rub chuck ribs with general some rub mixture (basically you can make a dry rub using whatever spices you want, i.e. chilli powder, garlic powder, curry powder, peppercorn, etc)
2. in a pan, heat some oil to brown the ribs
3. add onion/celery/carrot/shallot/garlic
4. add red wine and stock, simmer for a few minutes
5. add crushed tomatoes, bring the braising pan to the oven
6. slow cook the meat at 325F for about 2 hrs, take the meat out to rest, keep cooking the liquid to reduce it to a thick sauce

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