Apply the sauce after the meat is ready. Some sauces are great right from the bottle, but most sauces benefit from baking on the meat and they might even caramelize. If you are cooking over indirect heat, low and slow at about 225°F, and you should be, you can add the sauce about 30 minutes before removing the ribs.

Most people expect a thick barbecue sauce on ribs, so it should be layered on during the last 30 minutes to an hour of cooking. Apply several thin coatings to build layers. This is what makes for a sticky, delicious surface on ribs.

Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl.

Best Worcestershire Sauce Substitutes

1. Soy sauce.
2. Soy sauce + ketchup.
3. Soy sauce + apple juice.
4. Miso paste + water.
5. Soy sauce + apple cider vinegar + red pepper flakes.
6. Soy sauce + hoisin sauce + apple cider vinegar.
7. Soy sauce + lemon juice + granulated sugar + hot sauce.

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don’t drown your ribs.

The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauce to hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.

If your sauce is just starting to break, little droplets of fat will start to form around the edges of the bowl. The sauce should tighten up in a few seconds and the fat droplets will get suspended back into the emulsion.

The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.

Chinese char siu ribs are a brilliant bright red color thanks to a delicious sauce. As the counterperson whacks between the ribs, the aroma of five-spice powder, soy sauce, and pork hit your nose.

An equal part of red wine vinegar or balsamic vinegar, mixed together with tamarind paste or concentrate, can be used as a replacement for Worcestershire. This will probably also be too intense for drinks or dressings (which usually already call for some kind of vinegar).

Instructions Remove the membrane from the back of the ribs. In a small bowl, stir together the ingredients for the dry rub. Put your ribs in the crockpot. Cook on low for 8 to 10 hours. Gently remove the racks and lay them out on a foil lined baking sheet.

How to Make Chinese Spareribs. Step-by-Step. Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake at 350ºF. 1 hour. Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture. Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid. Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

DIRECTIONS Place the ribs in an 8-quart stockpot. Add enough water to cover ribs. Cover, and bring to a boil. Reduce heat. Simmer covered for 2 hours, until ribs are tender. Preheat grill to medium. Remove ribs from water and place in a large bowl. Drench the ribs in additional barbecue sauce. Transfer ribs to preheated grill. Close grill lid.