Buz from Buz & Ned’s to BBQ with Iron Chef on Food Network
Buz from BBQ heaven Buz & Ned’s Real BBQ will be on the Food Network tomorrow @ 10pm cooking up some spare ribs with Iron Chef Bobby Flay. The show was taped back in March according to the RTD, and has a funny premise according to Food Network…
“Buz thinks he has been picked to teach the tricks of the trade for a new Food Network special called ‘BBQ 101.’What Buz doesn’t know is that Chef Bobby Flay is showing up to teach a little lesson called Throwdown!”
If you miss the 10pm showing, it repeats @ 1am Friday, 3pm Saturday, and 4pm Sunday.
Get Iron Chef Bobby Flay’s recipe for Asian Spice Rubbed Ribs with Plum-Ginger Glaze here or after the jump.
For the Plum-Ginger glaze:
3 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 Thai chiles, seeded and finely chopped
3 tablespoons finely chopped fresh ginger
2 tablespoons good quality curry powder
1 teaspoon ground cinnamon
2 star anise
8 ripe purple plums, pitted and coarsely chopped
1 cup plum juice
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup honey
1/4 cup light brown sugar
3 tablespoons powdered ginger
For the ribs:
4 cups water
2 cups soy sauce
1/4 cup coarsely chopped fresh ginger
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
1 tablespoon whole black mustard seeds
Salt and freshly ground black pepper
Olive oil, for rubbing
2 racks St. Louis-style country ribs
Asian Rub, recipe follows
Green onions, thinly sliced
Chef’s Note: If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice.
For the Plum-Ginger glaze:
Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai peppers, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly. Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
For the ribs:
Bring water, soy, ginger, peppercorn, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.Preheat grill to medium-high heat and preheat oven to 425 degrees F.Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made.
Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
Heat the grill to high.
Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.
For the Asian Rub:
1/2 cup Spanish paprika
2 tablespoons dry mustard
2 tablespoons ground star anise
2 tablespoons ground ginger
1 1/2 tablespoons ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon ground red pepper flakes Whisk all ingredients together.
