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Asian Glazed Ham April 18, 2014

Filed Under: Asian BBQ rub,Recipe - Sue Fuirst @ 6:04 pm
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Whisk together

1/4 cup orange juice

1/4 cup honey

2 Tablespoons of Asian BBQ Rub

1 Tablespoon Dijon Mustard

Glazed Ham for Easter

Filed Under: Asian BBQ rub - Sue Fuirst @ 6:03 pm

Basics Fuirst Asian BBQ Rub is perfect for pork.  Score a ham and rub with the rub for a zesty crust.  Or for a fabulous ham glaze:

Whisk together

1/4 cup orange juice

1/4 cup honey

2 Tablespoons of Asian BBQ Rub

1 Tablespoon Dijon Mustard

Asian BBQ Ribs October 7, 2013

Filed Under: Asian BBQ rub,Recipe - Sue Fuirst @ 7:53 pm

Asian BBQ  Ribs

 

  • 3 racks baby back ribs
  • 4 tablespoons, plus 1 teaspoon, Basics Fuirst Asian BBQ Rub
  • 2 cups barbecue sauce

 

Preheat oven to 275°.   Place the ribs, meat side up, in a metal roasting pan.  Generously rub the ribs with 4 tablespoons Basics Fuirst Asian BBQ Rub.  Cook for 2-3 hours, until ribs are tender. Heat outside barbecue.  Mix barbecue sauce with remaining 1 teaspoon Basics Fuirst Asian BBQ Rub.  Brush on cooked ribs.  Grill ribs are nicely glazed and beginning to brown at edges.  Cut racks into individual ribs and serve with napkins.  Serves 6-8.

Grilled Duck Breast

Filed Under: Asian BBQ rub,Recipe - Sue Fuirst @ 5:46 pm

Grilled Duck Breast

2 Duck Breasts, preferably free range from your local farmers market

3 Tb soy sauce

2 Tb honey

2 tsp rice wine vinegar

1 Tb Basics Fuirst Asian BBQ Rub

Score fat layer of duck breasts in a crisscross pattern.  Mix soy sauce, honey, vinegar and Asian BBQ Rub in a small bowl.  Rub over duck breasts on both sides.  Pour excess marinade over duck and let sit refrigerated for 20 minutes to several hours.

Heat barbecue coals or grill pan until hot.   Cook the duck skin-side down for 5 minutes to render the fat off and sear the skin.  Turn and cook an additional 5-10 minutes until duck is medium rare.  Remove to a cutting board and let rest for five minutes.  Slice on the diagonal and serve.  Serves 4.

Basics Fuirst Pulled Pork

Filed Under: Asian BBQ rub,Recipe - Sue Fuirst @ 5:43 pm

Pulled Pork

 

5 lb Boston butt or pork shoulder roast

4 tablespoons Basics Fuirst Asian BBQ Rub

1 cup barbecue sauce

 

Preheat oven to 400°.   Place the pork in a metal roasting pan.  Pat dry with paper towels and generously rub with Basics Fuirst Asian BBQ Rub.  Cook for 20 minutes to create a crust.  Lower heat to 300° and continue cooking for an additional 5-6 hours.  Meat should be very tender.

Remove to a cutting board and shred using two forks or finely chop with a knife.  Transfer shredded meat to a bowl, pour in barbecue sauce and mix.  Serve with cole slaw (recipe below) on brioche rolls.  Serves 6-8.

Cole Slaw

1 head Savoy cabbage, shredded

¼ cup rice wine vinegar

2 tsp sugar

½ cup mayonnaise

¼ cup sour cream

1/8 tsp celery seed

Kosher salt

Ground white pepper

 

Heat vinegar and sugar over a low flame and stir to dissolve sugar.  Put shredded cabbage in a large bowl and pour warm vinegar over cabbage.  Toss and let sit for 5 minutes.  Add celery seed and season with salt and pepper.  Mix in sour cream and mayo. Chill.