Breville BOV800XL Instruction Booklet page 65

RECIpES
RIBS WITH ASIAN BARBECUE
SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 25 minutes
Convection Fan: ON
Yield: 2 racks of ribs
¹⁄ ³ Cup (80 ml) Plum sauce
½ Cup (125 ml) Hoisin sauce
¼ Cup (60 ml) Low sodium soya sauce
¼ Cup (60 ml) Oyster sauce
¼ Cup (60 ml) Honey
2 Tablespoons (30 ml) Ginger, grated
2 Cloves of garlic, minced
2 Tablespoons (30 ml) Sesame oil
2 Tablespoons (30 ml) Cider vinegar
1 Tablespoon (15 ml) Orange rind
1 Teaspoon (5 ml) Hot pepper sauce
(optional)
2 Racks back ribs
1. Bring a large pot of water to a boil. Pre-
pare the ribs by trimming visible fat.
2. Remove the white membrane from the
underside of the rack by pulling it from
one side and tearing it off. To get a bet-
ter grip, use a paper towel. Removing
this membrane allows the marinade to
penetrate through the meat. Repeat with
second rack of ribs.
3. Once the water begins to boil, gently
place the ribs into the boiling water. Turn
the heat to medium/low and boil the ribs
for 45 minutes. This process will draw
out the fat.
4. Remove ribs from the water using a set
of tongs, and rinse under cool running
water. Cut the ribs into single or
double-bones.
5. Place in a re-sealable plastic bag. Pour ¾
of the marinade into the bag. Close the
bag and rub the marinade around each
rib. Refrigerate for at least 4 hours or up
to 24 hours.
6. Remove the ribs from the plastic bag and
discard marinade. Place the ribs on the
broil rack inserted in the baking pan. Set
the wire rack in the bottom rack height
position and turn the function dial until
the indicator on the LCD screen points to
the BAKE setting.
7. Set the oven temperature at 350˚F
(175˚C) for 30 minutes. Press the START/
CANCEL button to activate.
8. Ten minutes before the ribs are done,
baste with remaining marinade.
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