CHEF RONNIE CHING
Classic Catering
99 Painters Mill Rd
Owings Mills, MD 21117
410-356-1666
About CHEF RONNIE CHING
RONNIE CHING – THE CLASSIC CATERING PEOPLE Joining the Classic Catering People almost 25 years ago, Chef Ching leads the culinary team that provides clients with distinctive food offerings. At age 16, Chef Ching began his career preparing Chinese food at Baltimore's renowned Pimlico Hotel. "I learned this business at the tutelage of chefs schooled in the art of French, Italian and Continental American cuisine. This hands-on training is the most amazing experience I could ask for and I use these kitchen life lessons everyday." Chef Ching has appeared on FOOD TV's "Roker on the Road," hosted by Al Roker, to promote the city and our indigenous foods.
A recipe from CHEF RONNIE CHING…
Second Generation Asian Barbecued Ribs
Corporate Chef Ronnie Ching
Recipe passed down from his father, Chef Kenneth Ching, The Original Pimlico Hotel
2 pounds Danish baby back ribs
1 ½ cups hoisin sauce
2 teaspoons garlic, minced
¼ cup ketchup
1 teaspoon Chinese barbeque sauce (available in Asian food markets)
¼ cup sherry wine
2 teaspoons sesame oil
3 teaspoons sugar
1. Place the rib racks in a large glass baking dish.
2. Combine all the remaining ingredients to create the marinade and pour evenly over the ribs. Cover and refrigerate for 24-48 hours to allow flavors to permeate the meat.
3. The ribs may be cooked two ways: conventional over or a Chinese smoker.
4. For the conventional oven, remove the ribs from the marinade and place on rack in a roasting pan. Add water to the bottom of the pan to avoid smoke and burning from the rib drippings. Slow roast the ribs at 325 degrees for 45-60 minutes until tender.
5. If you choose to prepare the ribs in a Chinese smoker, preheat the smoker. Skewer the rack of ribs and hang lengthwise in the oven. Smoke the ribs for 45-60 minutes until tender.
6. You may want to make another batch of the marinade to serve as a dipping sauce. Mix the ingredients together in a saucepan and bring to a slow boil. Simmer for 10-15 minutes and serve warm.