I’m glad to see you back!

Yes you are reading the right thing “Multicultural Rib.”

In this article you will be exploring new seasonings that are available to you are your closest Walmart (not sponsored).

Just don’t forget to buy the ribs!

Below are the ingredients you’ll need:

• Oyster sauce
• Sesame oil
• Soy sauce
• Cooking wine (nearest Asian market)
• Salt
• Garlic powder
• Onion powder
• Ground allspice
• Chile powder
• Paprika
• Cumin
• Italian
• Ground black pepper

You don’t need cooking wine if you don’t have it.

Now let’s start with separating your dry and wet ingredients.

For the wet ingredients, always remember these medium size circles:

• Two circles of soy sauce
• One circle of oyster sauce
• One circle of sesame oil
• One and a half circle of cooking wine (pour slowly)

This is for ½ a rack of ribs so double the recipe if you are doing a whole rack.

What do you do with this information?

We will put the liquid ingredients in a container or a Ziploc bag big enough to marinate the ribs in. You might want to clean your ribs beforehand with vinegar or lime but you can always

Let the ribs marinate in the fridge for at least an hour but the longer it marinate the more flavor it has.

This does not mean you should marinate the ribs for more than 48 hours.

If you are struggling to measure the medium size circles, you can also do horizontal swipes too. One medium circle = one 11 inch horizontal swipe

After marinating your ribs, prepare an aluminum sheet and cover the top layer of the oven tray. Leaving an extra 2 inches of aluminum foil on each end of the tray.

When you take your ribs out I would like you to give it a sniff. It should have a unique wine flavor. I would love to know your thoughts so please leave a comment about what you think. Is it something different? Similar? Do you have any suggestions on other similar cooking wine?

Now take the marinated ribs and place it on the aluminum foil.

Grab your dry ingredients that includes: salt, garlic powder, onion powder, ground allspice, chili powder, paprika, cumin, Italian seasoning, and ground black pepper.

Slowly sprinkle each seasoning across the ribs so that you have a thin layer of every seasoning covering the rib. Remember to do this on both sides.

At the end I would top it off with some brown sugar. You can also use regular sugar if you want.

Sprinkle a layer on both side if you like it sweet.

Finally wrap the rib with more aluminum foil on the tray and bake for 2.5 hours @ 275 degrees.

Depending on how tender you want it to be I would unwrap the top cover and cook the ribs for an extra 30min after 2.5-3 hours.

When you take the ribs out the top layer should have a crisp from the brown sugar.

All there’s left to do is to plate it and enjoy it with some fried rice.