Ingredient: sesame oil

Sticky Chinese Five-Spice Chicken Traybake

The term traybake seems to have two very different meanings. For example:

  • A dessert baked in a square or rectangular pan and then cut into squares or slices after baking.

 OR

  • a savory dish consisting of several items of food being placed together on a baking tray along with some seasonings, then go into the oven together. With the right cut of meat and the right vegetables, they all are done at the same time. Dinner is served!

Life’s hustle and bustle can mean the last thing you want to worry about is fixing a busy dinner with multiple pots and pans…and having to clean it all up. The solution? Simple tray bakes. With minimal prep, basic ingredients, and little clean-up, this is surely one of the quickest ways to get dinner on the table (and takes less time than waiting for food to be delivered).

For the best success with this easy cooking technique, use your sturdiest pan (this will prevent your ingredients from browning too much) and have a bottle of your favorite oil cooking spray handy. Once you’ve assembled everything on the sheet pan, you can sit back, relax, and let the oven do the work for you.

When you’re roasting food, air circulation is everything. That’s why low-rimmed baking sheets are preferred over roasting pans. They accelerate cooking and boost browning in a traybake.

Traybake is the cooking technique of choice for these Chinese 5-spice chicken thighs. Simply load a sheet pan with chicken thighs that have been marinated in the spicy Chinese sauce, then you can just pop it in the oven and wait for the magic to happen. Serve over brown or white rice garnished with green onion.

Print Recipe
 Sticky Chinese Five-Spice Chicken Traybake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword sticky Chinese 5-spice chicken traybake
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Keyword sticky Chinese 5-spice chicken traybake
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a container with a cover, combine hoisin sauce, sesame oil, honey, five-spice powder, ginger, garlic & some salt & pepper.
  2. Add chicken thighs to marinade & toss to coat. Cover & refrigerate for about 2 hours or overnight.
  3. Preheat oven to 400 F.
  4. Arrange chicken thighs on a foil-lined baking sheet. Roast for 30-40 minutes until cooked through, basting at least once. If using cashews, remove chicken from oven & stir through chicken. Bake 5 minutes more.
  5. Prepare rice while chicken is baking. Arrange on a platter & top with chicken thighs. Garnish with green onions.
Recipe Notes
  • If you wish, garnish with some cashew nuts for extra flavor.

Green Onion Cake B(L)T

If you’re not familiar with them, green onion cakes are savory, pan fried flatbreads with a crispy exterior and a chewy interior filled with scallions, much like you’d spread cinnamon-sugar over dough for cinnamon buns, then rolling, twisting and squishing.

The scallion pancake has been around for so long, that like many other foods, its origins have passed into myth, folklore, and guesswork. It’s hard to tell where it was first created, but many of these tales point to Shanghai in northeastern China; at least, this is the most commonly accepted theory behind its creation. Shanghai has a large and diverse population, mainly of people who aren’t Chinese, such as the Indians. The scallion pancake greatly resembles an Indian flatbread known as paratha.

The Edmonton-style green onion cake, a variant of the Chinese scallion pancake, was popularized by chef Siu To, seen as the forefather in our city, of this specialty. When Siu To opened a restaurant in 1979, he had only one ambition. The former construction worker, who immigrated to Edmonton from northern China four years earlier, simply wanted to cook and serve the homestyle Mandarin cuisine he so greatly missed. But Siu To had no idea that they would become the local specialty of Edmonton, Alberta, Canada.

The cakes were initially not seen outside his restaurant because of the labor-intensive process behind them; they must be slowly pan fried to crisp the outside and maintain the chewy interior. Eventually, Siu To found himself being increasingly asked to prepare the cakes at festivals and the popularity skyrocketed. Two variations exist: one with a typical pancake shape, and the other with a hole in the middle.

Today, green onion cakes are synonymous with Edmonton. They’re requisite festival fare and are in dozens of local eateries. The cakes were showcased in a Royal Alberta Museum exhibit on prairie Chinese restaurants in 2013. Bloggers as far away as Halifax acknowledge the green onion cake’s status in Edmonton’s culinary culture. 

It’s peculiar as to how a simple pan-fried dish made from little more than dough and green onions ever received this much attention in the first place.

Today, Brion & I are kicking it up a notch and having our city of Edmonton’s iconic green onion cakes in a ‘BT’ open face sandwich form. Lettuce is not really our favorite veg, so we opted to leave it off.

Print Recipe
 Green Onion Cake BLT
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword green onion cake BLT
Servings
Ingredients
Green Onion Cakes
Aioli
Toppings
Course Main Dish
Cuisine Chinese
Keyword green onion cake BLT
Servings
Ingredients
Green Onion Cakes
Aioli
Toppings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Aioli
  1. In a bowl, whisk mayo, chili paste, sesame oil, 5-spice, sriracha, soy sauce & white pepper. Continue whisking until all blended & uniform. Set aside.
Toppings
  1. In a skillet, fry bacon until desired crispness. Remove from skillet & blot on paper towel. Slice tomatoes & Havarti cheese. Wash & prepare lettuce (if using). Set toppings aside until ready to be used.
Green Onion Cakes
  1. In a bowl, whisk together flour, baking powder, baking soda & salt. Make a well in mixture & add water. Mix until it forms a smooth dough. Knead for 2-3 minutes until dough is very elastic. Coat the dough lightly with a bit of oil & return to bowl. Allow to sit while you prepare onions.
  2. Slice green onions, place in a small bowl & combine well with sesame oil.
  3. Roll out dough into a very thin large circle. Spread green onion/oil mixture over entire surface. At bottom edge start rolling (cinnamon roll style), stretching & rolling until you reach the other side. Cut the cylinder into 8 even pieces. Pinch the ends of each piece together. One at a time, stand each roll on end & flatten into 'cakes'.
  4. Heat a Tbsp of oil in a large heavy skillet over medium heat. (I found that my cakes seemed to be oily enough without adding any oil to the skillet.) When oil shimmers, place onion cakes in skillet. It should sizzle but not burn. Cook for 2 minutes on one side or until golden brown. Flip & cook another 2 minutes or until onion cake is cooked through.
Assembly
  1. Spread about a Tbsp of the aioli on each of the green onion cakes. Divide your toppings between 4 of the green onion cakes. Place remaining cakes on top. Cut each green onion BLT in half & serve or do as we did & have them 'open face'.
Recipe Notes
  • If the aioli sounds too spicy you can always change it out for Ranch dressing.

Stuffed Onion Rings

Onion rings first made their appearance in an ad for Crisco in a New York Times magazine that was published in 1933. The advertisement included a recipe for onions that are sliced, dipped in milk, dredged in flour, and then deep-fried.

With the expansion of fast-food restaurants in the 1950s and 1960s came the inclusion of the onion ring. As our society has evolved, and so has the onion ring.

Onion rings in their most basic form are cross-sectioned onions cut into ‘rings’ that are then coated in a batter, then fried. Simple, but within this, there are variations such as beer batter, tempura batter, pancake batter, onion strings, or even the ‘onion bloom’ where the whole onion is cut into ‘petals’ battered and fried whole. All of which are usually accompanied by a dipping sauce or rémoulade.

But the thing is, not all ‘alliums’ are created equal. Leeks may be delicious in a soup or braise, but good luck trying to turn them into onion rings. Shallots make a beautiful crunchy topping when fried, but their tiny frame and shape will make it nearly impossible to yield a ring suitable for dredging and battering. If you want onion rings, bigger tends to be better. White and yellow varieties are decent picks, but for optimal onion rings, go for sweet onions. These kinds don’t have as strong of a sulfuric taste and frying them brings out their caramelly aromas. If you’re short on sweet onions, you can tamp down the potency of other types by soaking the sliced rings in ice water. 

Onion rings aren’t just sides for hamburgers—they pair well with beef, chicken, and seafood. There are many takes on onion rings nowadays, including variations of ‘stuffed’ onion rings. Today I’m making a pork/shrimp filling to place inside the rings then frying them. Served with rice they make an interesting entrée for our supper.

Print Recipe
 Stuffed Onion Rings
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword stuffed onion rings
Servings
Ingredients
Onions
Stuffing
Course Main Dish
Cuisine American
Keyword stuffed onion rings
Servings
Ingredients
Onions
Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine all stuffing ingredients & set aside for 15 minutes.
  2. Lightly dust onion rings with flour. Place the onion rings on a flat surface & divide filling evenly between them, filling the inside of the rings. Smooth out filling.
  3. Heat a non-stick skillet; add some oil for shallow frying the rings. Brush sides of the rings with beaten eggs. Carefully place rings in skillet & fry until filling is cooked & golden brown.
  4. Top with grated cheese of choice & serve on a bed of rice.

Chinese Char Siu Pork Meatballs

The meatball is a food that transcends cultures. Char siu pork meatballs, are one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

They are full of all the flavors we love in Chinese food takeout. Salty, sweet, smoky, charred edges with juicy tender pork inside. Todays recipe was inspired by Chinese char siu with the use of 5-spice powder giving them that unmistakable flavor. This is a blend of star anise, fennel seeds, Sichuan peppercorns, cloves, and Chinese cinnamon.

Char siu, loses something in its basic English name, barbecued pork. This sweetly marinated and basted meat has become a symbol of comfort food in Cantonese cuisine and means so much more than just barbecued or roasted meat.

The traditional dish is made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides. The char siu marinade is very distinctive in its flavor. Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Meatballs are one of those creations that can be used in many different applications. The flavor profile can be varied with different spices or sauces. When they are paired with rice or noodles, they make a good main course. Alternatively, they are perfect as an appetizer or even just a snack. You can also make them in bulk and freeze them for use later. What’s not to love about something so versatile?

Print Recipe
 Chinese Char Siu Pork Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder & pepper. Mix well. Divide mixture into 20 pieces & roll into balls.
  2. in a skillet, heat oil. Fry meatballs in batches. Cook without moving for about 2 minutes or until the bottoms are cooked through. Use a spatula to carefully rotate the meatballs to cook on the other sides. Remove from skillet to paper towel.
Sauce
  1. In a small bowl or measuring cup combine all your sauce ingredients except the water and cornstarch. Pour your sauce mix in the skillet heat over medium low heat.
  2. Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously. When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes, until they are coated.

Grilled Korean Chicken Tenders

Despite the similarities in Asian cuisines, there are marked differences. Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.

Korean food is bold, unique and well worth exploring. Strangely enough, it never has achieved the stature of Chinese food in North America and in recent years has been overtaken by Thai and Vietnamese.

Korean cuisine is largely based on meat, rice, vegetables and seafood. Dairy is fairly absent from the traditional diet.

The key ingredients needed in Korean cooking are garlic, fresh ginger, green onions, sesame seeds and oil, rice vinegar, brown sugar, soy sauce, dried red chilies and hoisin sauce. Each contributes to the oriental rule of five flavors: sweet, hot, sour, salty and bitter. Traditionally, Koreans also have tried to adhere to an arrangement of five colors in their meals: red, yellow, green, white and black.

Balancing flavor is both science and an art. The five taste elements build our overall perception of flavor. When each element is perfectly balanced, not only on the plate, but across the entire meal, its just amazing!

Print Recipe
 Grilled Korean Chicken Tenders
Votes: 4
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
Servings
Ingredients
Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
Servings
Ingredients
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place chicken tenders in a Ziploc bag. In a bowl, combine all marinade ingredients except green onion. Reserve 1/4 cup of the marinade & transfer the rest to the Ziploc bag with chicken. Refrigerate & marinate for at least an hour.
  2. Over medium heat, grill the chicken tenders for 2-3 minutes or until they no longer stick to the grill. Turn the chicken, spoon reserved 1/4 cup marinade over tenders & grill an additional 2-3 minutes or until cooked through. Serve over rice & garnish with green onion.

Slow Roasted Baby Back Ribs

HAPPY LABOR DAY!

This is crazy! Where did those summer months go?? I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year.

One of my fondest memories from childhood summers was my mom’s ‘lunchtime’ family picnics. In the early 1950’s my father was able to purchase another piece of land about four miles (about 6.5 km) from our home place. Between the two farms it became the equivalent of a ‘section’. Before this time, the cattle had to be moved to a community pasture in the foothills where they would have enough grass to graze on over the summer. At that time to transport them, you had no choice but to herd them down the road allowance, to get to their ‘summer’ home, for approximately 20-30 miles (roughly 30-50 km) on foot. To say the least, it was a long grueling event for both the cattle and family members.

The ‘other farm’ as we referred to it, had originally been a slaughter house for the town meat market. It consisted of one large building, corals and a few other buildings. There was a slough on the land which dad had converted to a ‘dug out’ where the cattle could go and drink freely. The land was used for grain crops where in turn the cattle could be pastured on in the summer.

In the summer when dad would be working on the land, instead of my mom just packing a lunch for him that he could take in the morning, she would fix a wonderful ‘picnic lunch’. At about 11:30, mom (with our help) would pack up lunch, complete with plates, silverware, a tablecloth etc., and we would head for the ‘other farm’. There was just the right amount of space between two grain buildings to set up a make-shift table and stools. We would put the table cloth down and spread out our little picnic ‘feast’. Dad would be so surprised and we would all enjoy our lunch immensely. Mom always knew how to make the most simple things fun for us.

Okay, so now that I’ve taken you on a little side trip down memory lane, here are some nice ribs for your Labor Day picnic.

Print Recipe
 Slow Roasted Baby Back Ribs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, German
Servings
Ingredients
Course Main Dish
Cuisine American, German
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl, combine soy sauce, brown sugar, water, garlic, green onions, sesame oil & seasonings, stirring until sugar dissolves.
  2. Place ribs in a large resealable plastic freezer bag. Pour marinade over the ribs, squeeze out all the air & refrigerate for at least 3 hours or overnight.
  3. When ready to cook the ribs, preheat oven to 250-275 F. On the bottom of a large roasting tray place a wire rack. Over the rack, place a large sheet of foil paper. Lay marinated ribs ON foil, do not cover with foil. Instead 'crinkle' the foil close to the ribs leaving them open to SLOW roast. Pour any marinade left in the bag over them. Roast in this very slow oven for about 3 hours. You will find at this temperature your kitchen does not get hot, the ribs look after themselves & they are incredibly tender.

Beef Short Ribs & Shrimp

Today, March 21st, our family honors the memory of my father. He passed away at the age of 92, thirteen years ago. As a teenager, I never realized what a special privilege  growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.

Since my Dad enjoyed to eat both beef and seafood, I thought today’s blog recipe should be a nice combo of just that in honor of his memory.

                                    SPECIAL MEMORIES OF OUR WONDERFUL DAD


Print Recipe


Beef Short Ribs & Shrimp

Votes: 4
Rating: 3.75
You:
Rate this recipe!

Course Main Dish
Cuisine American, Korean

Servings


Ingredients

Course Main Dish
Cuisine American, Korean

Servings


Ingredients

Votes: 4
Rating: 3.75
You:
Rate this recipe!


Instructions
  1. In a food processor, puree peeled & cored Asian pear. Add next 8 ingredients & pulse a few seconds to combine. Into a large Ziploc bag pour 2/3 of the marinade; add ribs laying single file so they will marinate evenly. Refrigerate while marinating for at least 2 hours or overnight.

  2. Peel & devein shrimp. Place in another Ziploc bag with remaining marinade. Marinate shrimp about 30 minutes in refrigerator prior to cooking.

  3. At cooking time, thread shrimp on skewers. Barbecue ribs & shrimp on a grill over medium heat or you can broil in the oven if you prefer. Cook to your preferred liking making sure to not overcook shrimp. Place on serving platter & sprinkle with green onions & sesame seeds.


Recipe Notes
  • Using an Asian pear in marinade is a great tenderizer for beef.
  • If you prefer, keep a bit of the marinade for serving over a rice side dish.

Baked Honey Teriyaki Salmon in Parchment

I’m sure you use or are probably aware of the technique of cooking in parchment paper. The French call it ‘en papillote, the Italians ‘al cartoccio but we Canadians just call it cooking in parchment. This simple, yet elegant culinary tradition infuses the meats, vegetables and herbs together to create unbelievable flavor. Not only does this enclosed packet keep delicate foods like fish moist and intact but cuts down on your clean-up time. It is a super easy way to cook for one and not have lots of leftovers. 

Since fall is upon us and we are back to more of those oven meals, HONEY TERIYAKI SALMON  is the perfect, no-fuss Sunday meal.

Print Recipe
 Honey Teriyaki Salmon
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Course Main Dish
Cuisine American, European, French, Italian
Servings
Ingredients
Honey Teriyaki Sauce
Salmon & Veggies
Course Main Dish
Cuisine American, European, French, Italian
Servings
Ingredients
Honey Teriyaki Sauce
Salmon & Veggies
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
Honey Teriyaki Sauce
  1. In a small saucepan, whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger & sesame oil. Bring to a boil over medium heat. In a small bowl, whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture; boil for 1 minute, stirring constantly. Remove from heat & allow to cool slightly about 5-10 minutes.
Salmon & Veggies
  1. Toss broccoli & carrots in olive oil; season with salt & pepper. Cut 4 sheets of 14-inch lengths of parchment paper. Divide broccoli & carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate the salmon over veggies.
  2. Preheat oven to 400 F. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of parchment inward & seal then roll edges up, leaving a little room for heat to circulate, not wrapping to tightly. Place packets on a baking sheet. Bake until salmon is cooked through, about 25 minutes. Serve with white or brown rice if desired & remaining sauce. Sprinkle with green onions.
Recipe Notes

Kalbi – Korean BBQ Ribs

Nothing says summer like barbecued ribs — big, bold flavor, finger licking goodness and that fall-off-the-bone texture.

Outdoor cooking is a very popular pastime uniting us with friends, family and of course great food. It seems there is no end to ideas on how to make the best barbecued ribs. I’ve definitely tried my fair share of recipes. One that I found quite unique is for the Korean-style Kalbi ribs. 

As in every culture, I’m sure there are many recipes that have been handed down through generations of family members. Korean beef short ribs are cut across the bone (instead of between bones) with 3 bones per slice. The result is a thin strip of meat, about 8-10 inches in length, lined on one side with 1/4 inch thick rib bones. This cut is also known as beef ‘flanken’ ribs.

While in North America, we often braise short ribs for hours in a slow oven, Koreans have a very different approach to cooking this cut of beef. Kalbi is marinated for hours in an Asian inspired marinade and then barbecued for a short amount of time. Kiwi, Asian pears, bottled soda and sugar are all common tenderizing agents used in the marinade for making Kalbi. They are definitely worth a try if you haven’t already.

Print Recipe
 Kalbi - Korean BBQ Ribs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Korean
Servings
Ingredients
Course Main Dish
Cuisine Korean
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using your hands, massage the short ribs with the kiwi puree. Sprinkle each piece evenly with sugar & let sit while you make the marinade.
  2. In a bowl, mix together soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper & soda. Place the ribs in a single layer in a wide shallow pan & pour the marinade over, turning to coat. Cover with plastic wrap & marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
  3. Preheat barbecue to medium heat with a rack 4-6-inches from heat. Drain ribs from marinade. Reserve marinade for basting, if desired.
  4. Brush the grill rack with oil & grill ribs until they turn caramel brown, 6-8 minutes on each side. Baste with reserved marinade during the first 10 minutes of grilling if you wish.
Recipe Notes
  • If you prefer, omit the soda & add more sugar or honey for a little extra sweetness.

Oriental Style Barbecued Ribs

Barbecuing is synonymous to grilling. The original definition of ‘barbecue’ was to slow-cook meat over an indirect heat source such as in a pit heated with charcoal or wood. This method was to tenderize tough cuts of meat. Although some may beg to differ, its not a sacrilege to roast ribs in the oven. Any time of the year almost anywhere you live, you can enjoy a finger-licking barbecue feast.

It seems anyone who ever cooked ribs, has laid claim to their’s being the most succulent, fall-off-the-bone  ribs ever.  

Thirty years ago, if you can imagine, I acquired a little recipe for a ‘steamed’ version of Oriental-style barbecued ribs. It takes a bit of preparation and time but I always ended up with some real tasty & tender ribs. It is one of those ‘oven roasted, make anytime of the year’, ideas.

Print Recipe
 Oriental Style Barbecued Ribs
I am pretty sure you will feel like you 'nailed it' after making these.
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Remove 'silverskin' lining from ribs; cut into 1-rib servings. Arrange in a single layer in a 13 x 9-inch baking pan. In a medium bowl, combine remaining marinade ingredients. Pour over ribs. Cover with foil or plastic wrap; refrigerate at least 4 hours or overnight. Drain; reserve marinade. Arrange marinated ribs in a single layer on a broiler rack on the broiler pan. Place broiler pan in a cold oven. Pour boiling water in bottom part of broiler pan until 3/4 full; cover with foil. Turn oven to 300 F. Bake 1 1/2 hours.
  2. Remove foil; increase heat to 350 F. Brush partially baked ribs with marinade. Bake about 20 minutes. Turn & brush with marinade at least once during final baking. If your ribs are extra meaty you may want to bake them a bit longer.