Master BBQ Sauce for Ribs, Chicken and Shrimp Grilled Vegetable Slaw and 'Roasted Potatoes' Recipe

Name: Master BBQ Sauce for Ribs, Chicken and Shrimp Grilled Vegetable Slaw and 'Roasted Potatoes'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped garlic; 2 tablespoons chopped ginger; 2 serrano chiles, de-stemmed, minced; 2 tablespoons, rinsed fermented black beans; 2 medium red onions, roughly chopped; 1 tablespoon sambal; 2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes; 1/4 cup rice wine vinegar; 1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar; Canola oil to cook; Salt and black pepper to taste; 1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds); 1 free range chicken, broken down on the bone; 12 large shrimp, de-veined, peeled with tail on; BBQ sauce; 1 medium eggplant, sliced 1/4-inch; 1 large zucchini, sliced lengthwise, 1/4-inch; 1 large red onion, sliced 1/4-inch; 1 large carrot, peeled, sliced lengthwise, 1/4-inch; 1/4 cup olive oil; Juice of 2 lemons; Salt and freshly ground black pepper; 2 pounds red bliss potatoes, washed and cut in half; 1 tablespoon minced garlic; 1/4 cup extra virgin olive oil; 6 scallions, sliced 1/8-inch; Salt and freshly ground black pepper

Servings: persons

2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, roughly chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook
Salt and black pepper to taste
1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds)
1 free range chicken, broken down on the bone
12 large shrimp, de-veined, peeled with tail on
BBQ sauce
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and freshly ground black pepper
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, sliced 1/8-inch
Salt and freshly ground black pepper

1
In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes.
2
Add the sambal and tomatoes and stir.
3
Deglaze with vinegar and add the soy.
4
Simmer on very low heat for 15 minutes.
5
Season and check.
6
Using a hand blender or a food processor, blend thoroughly and re-check for seasoning.
7
Chill.
8
For the ribs, cut in half if necessary to fit steamer.
9
Season ribs with salt and pepper and steam for 45 to 60 minutes.
10
The ribs should be fully cooked and softened.
11
Prepare a medium-hot oiled grill.
12
Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill.
13
Watch carefully and have a spray bottle of water handy to squelch flare ups.
14
Rotate and turn the proteins often and brush with additional BBQ sauce.
15
The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.
16
In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper.
17
Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through.
18
Slice the vegetables on an angle into 1/4-inch strips.
19
Toss the vegetables with the juice, taste, and season again.
20
Roasted Potatoes:
21
In a large bowl, toss everything together.
22
Wrap in a double thick foil 'papillote'.
23
Place on the grill, preferably on indirect heat.
24
Cook for 45 minutes.
25
Check for doneness and seasoning.
26
Plating:
27
On a large platter, pile the potatoes in the middle and surround with the slaw.
28
Place BBQ on top and serve.
29
Drink Suggestions: Shanghai Beer

1038

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons chopped garlic, 2 tablespoons chopped ginger, 2 serrano chiles, de-stemmed, minced, 2 tablespoons, rinsed fermented black beans, and more.

Yes, Master BBQ Sauce for Ribs, Chicken and Shrimp Grilled Vegetable Slaw and 'Roasted Potatoes' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Master BBQ Sauce for Ribs, Chicken and Shrimp Grilled Vegetable Slaw and 'Roasted Potatoes'

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