janet-in-nc
Well-known member
Spicy Hoisin Marinade (Martha Stewart)
2 T hoisin sauce
1/4 C soy sauce
1/4 C packed dark brown sugar
2 T sherry
2 T fresh orange juice
2 T peeled and grated fresh ginger
2 garlic cloves, minced
2 scallions, white and green parts minced plus more
for garnish
1 T dry mustard
1 t red pepper flakes
zest of one orange
Mix all in non reactive dish.
Notes: following Cooks Illustrated suggestion I did not add the orange juice in the inital marinade. Mixed everything else, put in a sealable bag, added boneless ribs, vacuumed sealed and let sit for the day in the fridge. I reserved 1/4 C of the marinade and used the rest to baste on the gas grill. Mixed the OJ with the reserved marinade and poured over the cooked meat. Let it rest and cut it up. It was very good. A little too "orange" for my taste so I will eliminate the juice addition at the end in the future. Everyone else was well pleased though. Definitly a keeper in my book.
2 T hoisin sauce
1/4 C soy sauce
1/4 C packed dark brown sugar
2 T sherry
2 T fresh orange juice
2 T peeled and grated fresh ginger
2 garlic cloves, minced
2 scallions, white and green parts minced plus more
for garnish
1 T dry mustard
1 t red pepper flakes
zest of one orange
Mix all in non reactive dish.
Notes: following Cooks Illustrated suggestion I did not add the orange juice in the inital marinade. Mixed everything else, put in a sealable bag, added boneless ribs, vacuumed sealed and let sit for the day in the fridge. I reserved 1/4 C of the marinade and used the rest to baste on the gas grill. Mixed the OJ with the reserved marinade and poured over the cooked meat. Let it rest and cut it up. It was very good. A little too "orange" for my taste so I will eliminate the juice addition at the end in the future. Everyone else was well pleased though. Definitly a keeper in my book.