Wednesday, December 14, 2011

Baby Back Pork Ribs and American-type Barbeque Sauces

I was at Tesco awhile back and was in the separate section they have for the pork and other non-Halal items (you have to pay separately for these items including alcohol so when we are at the grocery stores and go into these sections we have to be rung up in two separate places so as to keep the Halal separate from the non-Halal in the grocery stores. It is a bit of a hassle because the act of being rung up at the register in Malaysia sometimes is a slow process!). Anyway, there was actually some ok looking Baby Back Pork Ribs so I picked them up. I don’t remember seeing them before and thought R might like me to make some barbequed ribs.


Pork Baby Back Ribs from Tesco Seremban 23.83RM

American-type Barbeque Sauces that come in bottles here are fairly limited to Heinz and a few other basic BBQ sauces that have a generic BBQ taste. No fancy gourmet BBQ’s in Seremban although I have seen a slightly better selection before at a grocery store called Cold Storage which has a few locations around KL, Selangor and Mid Valley. But even there, they are overpriced and limited.

So a number of months ago I decided to try making my own BBQ sauce, I was trying to get a good American BBQ sauce taste using ingredients available here in Malaysia. The sauce I’ve been making tastes great, rich flavor and just spicy enough for our taste. And because of the special ingredients like the SOS chili sauce there is a very faint Asian taste that I think makes it a special layered sauce.

Here’s the recipe if you’d like to try it. I use it mainly on oven baked chicken, but I also used it on the oven baked baby back ribs and it was very tasty. I usually cook the meat awhile and then add the sauce towards the second half of cooking so it doesn’t burn.

BBQ Sauce

1 cup Tomato Sauce

1 cup SOS Chili Sauce

1/4 cup Distilled Vinegar

1/4 cup Dark Soy Sauce

1/4 cup Brown Sugar

1 tablespoon Yellow Mustard, like Heinz not dry

1 tablespoon Tabasco Sauce

1/4 tablespoon of Mexican Chili Powder*

1/4 tablespoon of Asian Chili Powder*

1/4 tablespoon of Red Chili Pepper Flakes**

1/2 teaspoon Black Pepper

Mix all of the ingredients in a stainless steel saucepan and slowly bring to a boil over medium-high heat. Stir regularly. Reduce the heat to low and gently simmer until it turns dark and thick (about 10 to 15 minutes). Transfer the sauce to a sealable container and store in the refrigerator. It should keep for a month.

*Chili powder here is usually Asian chili powder, a bright red finely crushed powder. Mexican chili powder or what in the US we just call Chili Powder is browner and has a different taste so it is important for the recipe to use some Mexican Chili Powder in addition to Asian Chili Powder. MasterFoods Brand Spices from Australia makes a Mexican Chili Powder available here in Malaysia in the spice section of stores like Tesco or Jusco.

**I think I mentioned before Red Chili Pepper Flakes are hard to buy here, so I get mine from the extra packets that are delivered with Dominos Pizzas. Then later use the packets of Red Chili Pepper Flakes for cooking because cooking with out Red Chili Pepper Flakes at times is nearly impossible! OK Dominos Pizza isn’t great at all but thank goodness they do deliver to my house in seremban when I can’t cook for whatever reason and thank goodness for those pepper flake packets they are like gold in my house!



2 comments:

  1. Now I know why I can't find a good tasting BBQ sauce for marinades here. Your recipe looks good. Haha, about the dried chili flakes, I feel the same too. I treat those from Dominos like gold. There are some sold in small bottles, at the spices and pepper section of supermarkets, but I usually can't finish the whole bottle.

    I wonder if you have tried pork ribs in Bah-Kut-Teh?

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