Sweet and Spicy Asian Barbecued Ribs

Ribs take 2 ½ hours to cook.

Yield: 4 servings

Ingredients

1 slab of baby back ribs, trimmed of excess fat
2 tablespoons store-bought Asian spice rub {0r equal parts 0r Chinese spice powder, salt, brown sugar, red chili flakes, sesame seeds, ginger, garlic}

Sauce
1 small clove garlic, minced
1 1/2 tablespoons soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon hoisin sauce
2 tablespoons ketchup
1 heaping tablespoon of honey
1 heaping tablespoon of apricot preserves
1 heaping tablespoon of brown sugar
1/2 teaspoon freshly grated ginger
3/4 teaspoon chili sauce (recommended: Sriracha)
1 green onion, finely chopped

Directions

Preheat the oven to 300 degrees F.
Season the ribs with the Asian spice rub. Put the ribs, and meat side up, on a large baking sheet. Cover with foil and bake for 1 hour.

While the ribs are cooking, prepare the barbecue sauce. Combine all the sauce ingredients in a small saucepan over medium heat. Simmer over low heat for about 20 minutes until thickened.

After the ribs have cooked for 1 hour, remove the foil and place the ribs on a plate. Discard all the fat on the pan. Return the ribs to the baking pan.

Baste the ribs with the barbecue sauce. Continue to baste the ribs, every 20 minutes three more times, or until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour and 20 minted of basting time.

Place the ribs on a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish.

 

Corn-Stuffed Tomatoes

Ingredients

4 firm, medium-sized tomatoes
2 cups fresh corn kernels, divided
¼ cup diced red bell pepper
3 tablespoons heavy cream
2 minced scallions
Kosher salt, cayenne pepper, and black pepper to taste
½ cup shredded cheddar cheese

Preheat oven to 400°F.

Cut off the tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato so the sides don’t collapse when baked (discard pulp or reserve for another use). Invert tomatoes on a plate to drain briefly while preparing the filling.

In the processor, blend 1/2 cup of corn kernels and the cream until pureed. Pour into a mixing bowl.

Add the remaining corn, bell pepper, scallion, salt, and pepper.

Season the inside of the tomatoes with salt and black pepper, then fill with corn filling (the amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish. Press the cheese on the top of each tomato.

Bake tomatoes for 15–20 minutes until hot.

Coleslaw

Ingredients

Slaw
Half a medium head of green cabbage
1 carrot
2 scallions

Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lemon juice

Directions

Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.

Add the dressing and stir well/ Cover the bowl and refrigerate until serving.

 

 

 


Posted by in cabbage, Coleslaw, corn, Healthy Italian Cooking, Pork, Salad, tomatoes