Asian Pork Rub Recipe

Korean Magic Dust BBQ Dry Rub The Subversive Table

WEBJun 4, 2021 · Great for pork chops, chicken, chicken wings, shrimp, fish, roasted vegetables, etc. *There’s salt in the rub so adjust accordingly. …

1. In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
2. Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
3. Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!

Preview

See Also:

Show details

Chinese Dry Rub Ribs Omnivore's Cookbook

WEBJul 9, 2021 · Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top. Place the …

Rating: 4.8/5(12)
1. Place ribs on a cutting board, meat side down. Use a sharp knife to pry the membrane on the edge of the ribs to loosen it, then grab the membrane hand, tear it off by hand, and throw it away (See picture instruction here). Cut the rack into 2 to 3 pieces.
2. Mix the rest of the ingredients in a bowl, rub the mixture over the ribs evenly. Place the ribs into a plastic bag or ziplock, then add in the rest of the sauce. Marinate in fridge overnight.
3. Preheat oven to 180 degrees C (350 F). Line a baking tray with two layers of aluminum foil and place ribs on top, meat side up. Reserve the remaining sauce for later use.
4. Place the baking tray on the lowest level of the oven and bake for 50 to 60 minutes, until the meat begins to ease its way back from the end of bone. During baking, baste the ribs with the juice from the tray after 15 minutes. After 30 minutes, baste the ribs with half of the reserved marinade. After 45 minutes, baste the ribs with all the remaining sauce.

Preview

See Also:

Show details