We do have disasters in the Marketman kitchen. More often than you think. On the same day that we had a brilliant hit with the soy sauce and tanduay braised then grilled ribs, I also made a more classic rack of ribs basted with a vinegar mopping sauce then grilled and doused with a homemade barbecue sauce. They were a supreme fail. :( And they were a lot of work, so we were a bit bummed.
First the ribs were baked in a low oven basted frequently with a vinegar, butter, sugar and spice mixture. Then we transferred them to a charcoal grill to caramelize the ribs…
…then slathered them with a homemade barbecue sauce… things were looking pretty fantastic at this point, wouldn’t you agree?
Everything looked great and we took them off the heat, let them rest for a few minutes, and sliced them into individual ribs. One bite and nearly everyone who tasted them grimaced. They were way too sour! And with a delicious alternative soy/rhum ribs also on platters, no one took another one of these vinegar basted ribs. And there was a LOT leftover. The next day, I bought some frozen cuapao and steamed them briefly. Meanwhile, I shredded up all of the leftover vinegar basted ribs, added them to a small sauté pan, added some sweetish hoisin sauce, a bit of the leftover soy/rhum/maltose marinade from the successful ribs and heated all of this through. Stuff each steamed bun with some of the filling, add some sriracha if you want it spicy, and add some fresh cilantro leaves. These were FABULOUS! So amazing that you can alter a failed dish and make it into something so delicious! Mrs. MM and I along with the crew wiped out every single morsel of these shredded spare ribs paos!