Looed Ribs

Looing Sauce, Use #3 (I think?).  I wanted to do a little something different with ribs, and I thought I'd try this...delicious!  The Asian flavors of the looing sauce come through subtly and are played up with a hoisin sauce-ketchup glaze.  The oven braise-then-broil (or grill) technique keeps the ribs tender and still gives a crunch of bbq bark.

To make this as a freezer kit, freeze the ribs separately from the looing sauce.  Mix ketchup and hoisin, and freeze in small container. 

Pin It

Looed Brats

Looing sauce take 2!

A quick refresher...looing is a Chinese cooking method wherein meat is simmering in a flavorful sauce which can be reused several times as long as 1) it is boiled before each use and 2) it is never used for fish.

I used the looing sauce instead of beer to simmer brats before grilling them.  The Asian flavor was subtle but present, and it was nice to have a slightly different preparation for a summer grilling staple.  Also alcohol-free, if that's your thing (my thing is to drink the beer rather than put raw meat in it ;-) )

Pin It

Lewd Crockpot Beef

I went shopping today without a real meal plan...not unprecedented, but definitely not common.  I picked up a few cuts of meat that were on manager's special (sounds better than "bargain bin beef", doesn't it? LOL) and figured I'd figure out what to do with them when I got home. 

So Surprise Dinner #1: Crockpot Chinese Looed Beef.  Looed is pronounced "lewd", much to my husband's giggly delight.  Looing is, according to the Frugal Gourmet, a Chinese method of cooking wherein meat is slowly simmered in a flavorful cooking liquid which can be reused for subsequent looing sessions.  Sounds like a perfect recipe for the crockpot to me. 

Star anise is a vital ingredient in this sauce. It is really an unmatched flavoring agent in Chinese cooking. It isn't quite the same as aniseed or fennel seed, though they are similar in flavor. If you can't find whole star anise, use 1 tsp of ground anise or 1 tsp of five spice powder.

Pin It