Chinese BBQ Ribs with Voy Mein Noodles

These are the ribs colored with red food dye served in Chinese restaurants. I do not normally include a side dish recipe, but I like to pair these ribs with voy mein (double boiled) noodles. I have not used the red food dye in this version and the voy mein noodles are my own variation.

1 rack baby back ribs

3 large cloves garlic, minced

1/2 cup hoi sin sauce

1/2 cup soy sauce

1/2 cup ketchup

1/4 cup dry sherry

1 tablespoon red food dye (optional)

Trim the ribs of excess fat. Cutting the rack in half facilitates handling and fitting them into a zip top plastic bag for marinating. Combine the remaining ingredients in a zip-top plastic bag and kneed to thoroughly mix. Add the ribs, zip the bag almost closed, expel as much air as possible, and zip the bag closed. Marinate refrigerated for 4 to 24 hours. Remove the ribs and discard the marinade.

Prepare the smoker for 5 to 6 hours of smoking with moderate to light wood smoke. I used oak, but a variety of woods could be used. Do not use too much smoke or you will overpower the marinade flavor. Smoke for 5 to 6 hours or until done (200°F).

When the ribs are done, slice between the bones, and hold warm while the noodles (recipe follows) are prepared.

Voy Mein Noodles

1/2 pound Chinese egg noodles or linguini

2 cups chicken stock

Soy sauce to taste

3 green onions, sliced

This recipe is for two people, Boil the noodles in salted water until almost done (approximately 8 to 9 minutes). While the noodles boil, heat the chicken stock. Drain the noodles and return them to the pan. Add the stock and continue cooking until done (approximately 2 to 3 additional minutes). Lift the noodles to a bowl using tongs. Season with soy sauce and top with the onions.