Ribs

Ribs are everyone's guilty pleasure, whether they are pork, beef, Asian, BBQ, dry, or wet, they always please a crowd. In my last blog, I posted a picture of some awesome Pork ribs I made in my Catering class. The recipe was so easy, but so delicious and the ribs were very moist and tender, just the way I like them. So I decided to finally post my recipe! When I made it, I was just eyeballing everything. So I'm going to try really hard to make sure the amount of ingredients are ok. And remember, you can always add more or less of something if you want to! Remember, a cook is an artist, they have their own palette. Also, I will post the roasted Asian vegetable recipe!

Soy Sauce and Honey Pork Spare Ribs

Ingredients:
-2lb of pork spare ribs

-1 tbsp of cumin
-1 tbsp of onion powder
-2 tsp of chili powder
-1 tbsp of red pepper flakes
-2 tsp of cinnamon
-Pepper for taste, no salt!

-1 cup of soy sauce
-1 cup of honey
-1/4 cup of brown sugar
-1/2 cup of fish sauce
-1/4 cup of rice vinegar
-1 tbsp of red pepper flakes
-If it is still salty, add more honey

Directions:
-Preheat the oven to 375 degrees and a grill to high heat. If you do not have a grill, then a hot pan will do. I use my George Foreman grill at home.
-Mix the first 5 dry ingredients together. Coat the ribs with this dry mix well. Place on grill. This step is just to get a nice brown crust on the outside, not to cook all the way through.
-While the meat is on the grill combine the rest of the ingredients in a bowl. If you want more of a certain ingredient, add it!
-After the meat has a nice browned crust, place in a casserole dish. Pour your wet mixture over the meat evenly.
-Cover with foil!!!! This is important so that your meat won't dry out in the oven.
-Cook for 25 minutes.
-If it is not done, wait another 5 minutes.
-Serve and pour the extra juice over the meat.
-Enjoy!!!

Roasted Asian Veggies

Ingredients:
-1 onion, medium diced
-1 parsnip, diced
-1 bok choy, diced
-1 fennel bulb, diced
-1 Handful of cilantro, sprigs
-2 cups of teriyaki sauce
-1/4 cup of fish sauce
-1/4 cup of rice vinegar
-1 tbsp of red pepper flakes
-Napa Cabbage, optional, for presentation
-Can always add more of your favorite veggies!

Directions:
-Preheat the oven to 375 degrees.
-Combine your cut up vegetables in a casserole dish. Place several cilantro sprigs over.
-In a bowl, combine your wet ingredients and red pepper flakes.
-Pour over your vegetables and stir.
-Cover with foil!!!
-Cook for 30 minutes. If the parsnips are still tough, cook for another 10 minutes.
-Place cabbage leaves along the outside of a platter.
-When vegetables are done, pour in the middle of the platter, over the cabbage leaves.
-Place fennel sprig over for presentation.
-Serve and enjoy!



Let me know if you decide to make it! It is scrumptious! When I made it a second time at home, I made mashed potatoes. I want something that would suck up all those juices! Bon Appétit!

"I am not a glutton - I am an explorer of food."
-Erma Bombeck