Asian Dry Rub Recipes

HOMEMADE DRY RUB RECIPE

Steps:

• In a bowl, mix all the ingredients together.
• Store the dry rub in an air-tight container for up to a few months. Rub it on chicken, ribs, steak, pork and meats. I doubled the portions of the dry rub and store in a glass jar, as pictured.

KOREAN MAGIC DUST BBQ DRY RUB

Steps:

• In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
• Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
• Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CHINESE DRY RUB RIBS

Steps:

• (Optional) Remove the membrane from the back of the ribs by slicing the edge with a knife, then pull off the membrane sheet using your hand.
• Combine the rub ingredients in a small bowl and mix well. Sprinkle evenly all over the ribs, front, back and sides. Gently pat and rub in the spice using your hands. Cover with plastic wrap and marinate overnight in the fridge.
• Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top.
• Place the marinated ribs on the rack. Cover with a large piece of foil that's enough to cover the baking sheet. Fold the foil along the edges of the baking sheet to seal the ribs.
• Bake covered for 2 hours.
• Remove the baking sheet from the oven and carefully remove the foil. Turn on the boiler to 550°F (280°C). Broil for 8 to 10 minutes, or until the surface of the ribs are charred. You should stay close to the oven during the time and check on the ribs from time to time, to prevent it from burning.
• Once done, remove the baking sheet and let it rest for 10 minutes. Carve the ribs and serve hot.

ASIAN DRY RUB

Steps:

• Stir together the spices.
• Store in a jar with a tight fitting lid.
• Rub spice mixture evenly over meat, coating the entire surface.
• Cover and refrigerate for several hours.
• Fry, roast, grill or cook in whatever manner you prefer.

ASIAN DRY RUB

Steps:

• Combine all ingredients.
• Store in airtight container for up to 2 weeks.

ASIAN DRY RUB

Steps:

• Place all ingredients into a spice grinder and puree to a fine powder.
• Store in a tight fitting lid.