72 Hour Chili Oil Beef Ribs. I’ve been wanting to do another soaked chili oil meat, and this time I went with a rack of beef chuck ribs, smoked low and slow. To start, I made a proper Szechuan chili oil using hot oil over peppercorns, red chili flakes, garlic, green onions, sesame seeds, peanut sauce, MSG, and sugar. Once that satisfying sizzle died down, I poured in soy sauce and black vinegar to balance everything out. I left it overnight to cool and let those flavors infuse deep into the oil.
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72 Hour Chili Oil Beef Ribs. I’ve been wanting to do another soaked chili oil meat, and this time I went with a rack of beef chuck ribs, smoked low and slow. To start, I made a proper Szechuan chili oil using hot oil over peppercorns, red chili flakes, garlic, green onions, sesame seeds, peanut sauce, MSG, and sugar. Once that satisfying sizzle died down, I poured in soy sauce and black vinegar to balance everything out. I left it overnight to cool and let those flavors infuse deep into the oil.
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