Growing up on a beef farm in rural Ontario, my culinary endeavors were influenced heavily by the Kraft Summer Recipes inserts that came in my mom’s Chatelaine magazine every spring.  Between the barbeque sauce and the worstershire sauce, our meats were covered.

It wasn’t until I married my husband, Bill, whose family immigrated from Hong Kong,that I discovered, “One of these things is not like the other.”  Looking inside his cupboards for the first time, I was amazed by the strange sauces that lined the shelves.  What was this stuff and where was the ketchup?

Bill’s family did not use Kraft barbeque sauce, yet strangely, their steaks, ribs and wings were tender, succulent and simply delectable.   

Over the years, 13 to be exact, I have used these sauces on different cuts of meat and am happy to share my results with you. The following is a list of “must haves” for your cupboard.  All of these sauces are available from Loblaws Super Stores.

Must Have Sauces

• Lee Kum Kee’s Chicken and Mushroom Marinade – great for marinating chicken wings (put 3 lbs of wings in a zip lock bag, pour in 1 cup of marinade and refridgerate for 1-2 hours) bake for 45 minutes at 350 degress.
• Lee Kum Kee’s Vegetarian Mushroom Flavoured Stir-fry Sauce – use to marinate steaks, or coat roast beef prior to cooking. It is also great on cooked broccoli.
• Oyster Sauce – marinate steaks or roasts for up to 3 hours, this is a great tenderizer for flank steaks as well.

Asian Barbeque Ribs

• 3 to 4 pounds of spareribs

• Salt & Pepper

• 2 tbsp of sliced ginger

• ¼ cup chopped shallots

• 2 tbsp sesame oil

• 1 bottle (443 mL) of Lee Kum Kee’s Hoisin Sauce mixed with 3 cups of water

Directions 

Sprinkle ribs with salt and pepper.  Place ribs in broiler pan under broiler for 30 minutes (15 minutes on each side) to brown and remove excess fat.Put sliced ginger, shallots and sesame oil in the slow cooker.  Slice ribs into serving pieces and put into cooker.  Pour Hoisin sauce over ribs.  Cover and cook on low 8-9 hours or high for 4-5 hours.  Serve with steamed rice.  

This entry was posted on Thursday, June 14th, 2007 at 11:10 am and is filed under Entertaining. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.