Asian spices and smoky goodness from the barbecue
Asian-Style Marinated Korean Beef Ribs
These delicious, no-fuss ribs are perfect for a quick after-work meal or casual weekend dinner party.
Korean beef ribs, also known as flanken ribs, are cut lengthwise across the rib bones. They’re about six inches long and about one inch thick.
Serve with a salad or side of rice. Adapted from “Diva Q’s Barbecue,” by Danielle Bennett (Appetite, Random House, 2016).
MAKE AHEAD: The marinade can be refrigerated in an airtight container for up to three days in advance. The ribs need to marinate in the refrigerator for at least four hours and preferably overnight.
MAKES 4 TO 6 SERVINGS
4 pounds Korean-style beef short ribs, also known as flanken ribs (about 6 inches long and about 1 inch wide) ¾ cup low-sodium soy sauce ½ cup packed light brown sugar ½ cup unseasoned rice wine vinegar ½ cup hoisin sauce ½ cup water 2 tablespoons sesame oil (toasted or not) 2 tbsp minced garlic 1 tbsp peeled, minced fresh ginger root 1 tbsp onion powder 2 teaspoons white sesame seeds, for garnish 2 scallions, thinly sliced, for garnish
Place the ribs in a 1-gallon freezer-safe ziptop bag.
Whisk together the soy sauce, light brown sugar, vinegar, hoisin sauce, water, sesame oil, garlic, ginger and onion powder in a bowl to form a well-blended marinade. Pour over the ribs in the bag and seal, pressing to remove as much air as possible. Refrigerate for at least four hours and preferably overnight, inverting or repositioning the bag once or twice so the ribs are evenly coated.
Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a mediumhot fire, you should be able to hold your hand about six inches above the coals for four or five seconds. Have ready a spray water bottle for taming any flames.
Remove the ribs from the bag, discarding the marinade. Arrange the ribs on the grate; cook, turning often, until slightly charred, eight to 10 minutes (for medium). Transfer to a platter; garnish with the sesame seeds and sliced scallions.
Smoked Planked Camembert
This recipe calls for both smoking and plank-charring, a method that smoke-roasts the cheese for a deeply complex, woodsy flavour.
You’ll need a cedar, oak or alder plank, about six inches square (although, in this case, size doesn’t matter that much; it’s just a nice size for serving the cheese), and one cup of hardwood chips, such as pecan, oak or apple, soaked in water for an hour.
Serve with your favourite crackers or grilled baguette slices.
Adapted from “Project Smoke,” by Steven Raichlen (Workman, 2016).
MAKES 4 TO 8 SERVINGS
One 8-ounce wedge Camembert cheese 3 tablespoons of your favourite pepper jelly or apricot jam 1 large or medium jalapeño pepper, stemmed, seeded and thinly sliced crosswise
Prepare the grill for indirect heat. If using a gas grill, turn the heat to high. Drain the chips and put them in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the briquettes, close to the flame. When you see smoke, reduce the heat to medium-high (450 degrees). Turn off the burners on one side.
If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium-hot fire, you should be able to hold your hand six inches above the coals for four or five seconds. Have a spray water bottle ready for taming any flames.
Place the plank directly over the fire and grill until charred on both sides, one to two minutes per side. Let cool.
Place the cheese in the centre of the plank. Spread the top with the jelly or jam. Shingle the jalapeño slices on top (to taste) so they overlap in a decorative pattern.
Place the plank on the indirect-heat side of the grill, away from the heat. In the charcoal grill, scatter the soaked wood chips over the coals. (The chips are added earlier to a gas grill because, in the foil pouch, they don’t burn up as quickly as they do on coals.) Close the lid and smoke-roast the cheese until the sides soften and begin to melt, four to eight minutes.
Serve the cheese on its plank, hot off the grill.
Per serving (based on 8): 100 calories, 6 grams protein, 4 g carbohydrates, 7 g fat, 5 g saturated fat, 20 milligrams cholesterol, 240 mg sodium, 0 g dietary fibre, 3 g sugar
Asian-style marinated Korean beef ribs are quick enough for an after-work meal or casual weekend dinner party. Korean ribs are cut lengthwise across the rib bones.
Smoking and plank-charring gives Camembert a complex, woodsy flavour.