Every Sunday over the summer months was BBQ night for my family and my cousins, aunts, uncles, and grandparents would all get together for a big, family feast. One of my favorite dishes at these gatherings was Miami Ribs marinated in my mom’s “secret sauce.” When I moved to the U.S. from Canada, I kept asking the local butcher for Miami Ribs and each time I was met with a look of confusion and told that they did not have them.
I clearly needed my mom’s touch, because a few weeks ago she walked into the butcher and explained exactly what I was looking for to which the butcher responded “Oh, of course, thinly sliced Korean ribs.” Once I knew I could get the ribs, I needed to know more about the sauce. To my surprise this incredible sauce that I loved all these years comes from a bottle and is only available in Canada where I grew up. Tragedy.
But instead of merely accepting this fate, I began experimenting how to develop the perfect marinade. And this past weekend when I hosted my own Sunday night BBQ, guests raved about the ribs and were dying to know more about “Miami Ribs” and the special sauce I was able to recreate.
These ribs are easy for a BBQ night and pair well with any grilled side, including grilled pineapple and asparagus.
10 Korean thinly sliced ribs
1 ¾ cup ketchup
5 Tbsp soy sauce
3 Tbsp brown sugar
1 Tbsp Franks Hot Sauce (or hot sauce of your choosing)
1 tsp water
2 Tbsp Garlic Powder
1 tsp Onion Powder
A pinch of ground pepper
Whisk together ketchup, soy sauce, brown sugar, hot sauce, water, garlic powder, onion powder and pepper.
Pour marinade over ribs and place in fridge for at least 2 hours or preferably overnight.
Preheat outdoor grill on medium heat. Place marinated ribs on medium heat for 3-4 minutes on each side. Serve with grilled vegetables or pineapple.
Summer is almost here. I can feel it. Every time we get a warmer day the women of NYC are giddy with sandal wearing and summertime accessories. The flowers are blooming, the farmer’s markets have returned and the season of grilling is almost upon us.
Growing up, BBQ sauce-slathered chicken was a staple, probably only because covering chicken in a sticky, sweet sauce was a surefire way to get the kids to eat it. But at some point I fell out of love with “BBQ chicken.”
That is until I started making my own sauce. I have had some great bottled BBQ sauce, and I know some people swear by their go-to brand. But for me, making it from scratch makes all the difference between good chicken, and chicken people can’t stop talking about.
This spicy honey BBQ sauce is really quick to whip up and is inspired by this recipe from Taste of Home, one of my go-to places for tried-and-true home cooked dishes. I kept the coffee in, which really adds just a subtle flavor and balances out the sweetness of the honey and ketchup well.
This chicken is perfect for Shabbat and also for a summer BBQ. I promise, your guests will not stop talking about it.
Note: if you don’t have an upright chicken roaster I recommend investing in one like this. They are really cheap (less than $10) and make such a difference making a super moist chicken with crispy skin.
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For the chicken:
1 whole chicken
¼ cup orange juice
2 Tbsp olive oil
2 garlic cloves, smashed
Salt and pepper
For the BBQ sauce:
2 Tbsp olive oil
½ medium onion, finely diced
3 garlic cloves, minced
1 cup ketchup
½ cup apple cider vinegar
½ cup plus 2 Tbsp honey
¼ cup soy sauce
¼ cup strong brewed coffee or espresso
Generous pinch red pepper flakes or 1-2 small dried chilies
Salt and pepper to taste
In a medium bowl mix together orange juice, olive oil, garlic cloves, salt and pepper. Place chicken in a large, ziploc bag and pour marinade over chicken. Allow to marinate for at least one hour in the fridge or up to 3 hours.
In a medium saucepan, saute onions until soft and translucent. Add garlic and cook for 2 minutes. Stir in ketchup, vinegar, honey, soy sauce and coffee. Bring to a boil and then reduce heat to low-medium. Simmer for 35-45 minutes stirring occasionally.
Preheat the oven to 400 degrees. Roast chicken upright using an upright roaster for 50-60 minutes or until meat thermometer reads 160 degrees when inserted. About halfway through roasting, brush some of the BBQ sauce all over the chicken and place back into the oven until cooking time is complete.
Allow the chicken to rest long enough to cut into quarters. Drizzle additional BBQ sauce on top and serve.