Sesame Spice Rub Recipes

Steps:

• In a small airtight container, combine paprika, cumin, oregano, sesame seeds, and pepper. Cover and shake well to combine. Store at room temperature, up to 3 months.
• To use, heat oven to 375 degrees. Rub 2 tablespoons spice mix all over a 2 1/2 pound tied boneless pork loin. Season with coarse salt, place on a rimmed baking sheet, and roast until internal temperature reaches 145 degrees, about 50 to 55 minutes.

Steps:

• In a jar, add all the spices and shake until combined.
• Store in a tightly covered container, such as a mason jar, for up to a year.
• Season your favorite meats and vegetables with the rub.
• Enjoy!

Steps:

• Mix sesame seeds, celery seed, Italian seasoning, dried parsley, poppy seeds, ground black pepper, onion powder, red pepper flakes, garlic powder, and paprika together in a bowl until well combined. Store in an airtight container for up to 6 months.

Steps:

• For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
• Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
• For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
• Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
• Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
• If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
• Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

Steps:

• Preheat oven to 425 degrees F.
• To make the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and rice vinegar in a blender or food processor mix until combined.
• Scrape down the sides of the blender or work bowl with a rubber spatula, mix for another 15 seconds.
• Transfer to a bowl, add the cilantro and mix well with whisk.
• Set aside.
• Make the spice rub: Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring until fragrant, about 1 minute.
• Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle (I use my mini food processor).
• Sift mixture through a small strainer into a bowl and stir in salt, five-spice powder, and ginger.
• Halve beef crosswise and sprinkle rub all over both pieces, pressing so it will coat.
• Heat 2 tablespoons oil in a large skillet that can be put in oven over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute.
• Transfer to a large plate.
• Wipe skillet clean with paper towels and brown remaining beef in same manner.
• Arrange beef pieces, 2 inches apart, in the skillet.
• Roast in middle of oven 25 to 35 minutes.
• Let beef stand in pan on a rack for 25 minutes.
• Beef will continue to cook as it stands.
• Throw away string and slice beef.
• Serve with dressing at room temperature.