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Cooking, Recipe and Food Blog

Asian Short Ribs

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Asian short ribs is a tasty meat dish that is great for sharing. You may add some sesame seeds or sesame oil to add more flavor. It is best eaten with rice.

 

Serves 6

Ingredients:

2 kg beef short ribs, cut into 2 inch pieces

1 cup soy sauce

3 tablespoons Japanese rice vinegar

2 tablespoons minced garlic

1 lemongrass stalk, halved and crushed

1 tablespoon minced ginger

2/3 cups brown sugar

6 cups water

1/2 cup sliced spring onions

1/2 teaspoon cayenne pepper

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoon orange zest

1/2 cup hoisin sauce

 

Place the ribs in a heavy based saucepan over high heat. Add the soy sauce, ginger, rice vinegar, garlic, lemon grass, brown sugar, water, spring onions and cayenne pepper. Mix well. Bring it to a boil. After, reduce the heat to low and let it simmer for an hour and a half. Stir in the orange juice, lemon juice, orange zest and hoisin sauce. Season it with salt and pepper to adjust the taste. Stir. Allow it to simmer until the meat is tender. Add more water if needed. Transfer the meat to a plate. Let the sauce simmer until the liquid is reduced in half. Return the meat to the pan and set the heat to high. Bring it to a boil. Remove from heat and place the ribs and sauce in a serving bowl.  Serve immediately.

 

Photo Courtesy Of: naotakem

Cocoa Spiced Pork Ribs

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Cooking is so much fun. You can use a wide array of ingredients. If you are creative enough, you will never run out of ideas as to what to prepare.

Here’s a delicious recipe for meat lovers. The chocolate and the chili infuse a lot of flavor to the pork, making it more irresistible. If you aren’t fond of spicy food, you can replace the chili powder with a dash of paprika. You can do without the chili flakes as well. Nevertheless it will still taste incredibly delicious.

 

Ingredients:

2 lbs. pork spare ribs

1/4 cup unsweetened cocoa powder

1 tablespoon Ancho chili powder

1/2 teaspoon five spice powder

1 tablespoon garlic powder

1 tablespoon kosher salt

2 tablespoons olive oil or spray oil

chili flakes

dried parsley

 

Preheat the oven at 400F.

In a bowl, combine the cocoa powder, chili powder, ginger powder, garlic powder and salt. Mix it until all the spices blend together.

Place the ribs in a re-sealable bag. Pour in the cocoa spice mixture. Seal the bag and shake it until the ribs are coated with the spice rub.

Line a baking tray with parchment paper or foil. Shake off the excess rub and Place the ribs on the lined tray. Drizzle the ribs with olive oil or spray it with oil to seal the flavor. Sprinkle it with dried parsley and chili flakes. Bake it for 1 hour or until the meat is starts breaking off from the bone. Serve immediately.

 

Photo Courtesy Of: jamieanne

 

Stick to Your Ribs Barbecued Ribs

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ribs

According to The Free Dictionary, the expression “stick to one’s ribs” refers to food that will “last long and fortify one well”. The example sentence they give is “I don’t want just a salad! I want something that will stick to my ribs.”- something I agree with very often. In a perfect world, all meals will fortify you well.

These barbecued ribs are such a meal. Yes, they’re mostly bone, but as any rib-aficionado knows, it’s the meat next to those bones that are stunningly delicious. Moist, succulent, and tasty.

Stick to Your Ribs Barbecued Ribs

Ingredients
6 lbs pork spareribs (or pork babyback ribs)
1 28-oz can chunky tomato sauce (or you can use some tomato sauce and a can of good chopped tomatoes)
1/3 cup dark brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I’ve used either chinese or japanese- they’re both good)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder (may be substituted with 3 crushed cloves)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Mix all the ingredients (except the ribs, naturally) together in a large bowl. Slather over the ribs. Now, depending on how you want to cook this, you can either:
– Put it into a crock-pot, cover and cook on LOW for 6-8 hours or HIGH for 3 to 4 hours, OR
– Fire up the grill, and barbecue these babies.

Note that there isn’t anything ladylike about this dish- enjoying it requires a good amount of paper napkins, after all- but if you want ladylike, have a salad.