Steven Raichlen's Barbecue! Bible

Asia

Korean Beef Tacos

Korean beef tacos start with one of the world’s most flavorful marinades and boast one of the most stimulating arrays of condiments. The resulting bundle is hot and cold and […]

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Coconut Spareribs

Excerpted from Cooking with Coconut by Ramin Ganeshram (Storey Publishing). Copyright © 2016. Photograph © Matt Armendariz. This is my version of Chinese spareribs that a friend taught me long […]

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Chinatown Ribs

If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke. These ribs get a quadruple blast of flavor: […]

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Char Siu Pork Tenderloin

Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.

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Smoke-Braised Lamb Shanks

In smoke-braising, you smoke the meat in an open pan with an inch of liquid so it benefits from the moisturizing environment of braising and the smoke flavor of true […]

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Thai Chicken Curry Poppers

Curry paste and canned Thai coconut cream (unsweetened) can be found at Asian markets, in the international food section of larger supermarkets, or online at Amazon.com. If you cannot find […]

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Hoisin Glazed Quail

Quail were originally domesticated 1,000 years ago in East Asia so there is a nice historic tie to these Asian flavors. This recipe is simple enough for weeknight dinners and […]

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Bool Kogi (Korean Sesame Grilled Beef)

Bool kogi is eaten like moo shu or fajitas, using lettuce instead of a pancake or tortilla.

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