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| Ming Tsai's Asian Barbecue |
| Heat up the summer with Chef Ming Tsai's Asian Barbecue - a mixed grill of chicken, ribs, and halibut basted with a zesty Asian barbecue sauce. Serve the barbecue alongside Chef Tsai's Grilled Potatoes (see recipe) and savory Vegetable Slaw (see recipe) for a summertime treat. Make sure the grill is preheated to avoid sticking and don't flip the food until it starts crisping, advises Chef Tsai. |
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| Base SKU: |
EG2 |
| Cuisine: |
Asian |
| Prep Time: |
45 Minutes |
| Cooking Time: |
1 Hour |
| Yield: |
4 Servings |
| Source: |
Cullinary Council Chef Ming Tsai, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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4 pound(s) |
Baby back ribs (can substitute beef ribs) |
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to taste |
Salt and pepper |
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Ming Tsai's Asian Barbecue Sauce, as needed (see recipe) |
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Non-stick cooking spray or oil |
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Chicken, whole (broken in half with bone-in) or 8 chicken thighs |
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4 |
Halibut fillets, 6 oz each |
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| Instructions: |
| 1. |
Cut ribs to fit in a large pot and season with salt and pepper. |
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Place in pot and cover with cold water. Bring to a boil, cover pot, lower heat, and simmer 30 to 45 minutes, until tender. |
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Meanwhile, preheat a clean grill for about 30 minutes. When hot, spray with non-stick cooking spray or brush with oil. |
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Remove simmering ribs from cooking liquid and reserve. |
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Separate Barbecue Sauce into three batches, reserving one-third for basting. |
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Season ribs, chicken, and halibut with salt and pepper. |
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Coat evenly with barbecue sauce, separating chicken from ribs and halibut. |
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Place chicken and ribs on the grill and grill for 15 minutes, basting with reserved sauce. To test doneness of chicken, cut it with a knife and visually check. Only turn the halibut once. |
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Add halibut to the grill when ribs and chicken are half done. Grill for 8 minutes or until it flakes. |
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