Every family has their favorite recipes. This is ours. Always requested. And very easy to do.
Complete the menu with Coconut Rice and Mixed Green Salad with Orange Vinaigrette.
CHINESE RIBS
Ingredients
- 4-5 lbs BABY BACK PORK RIBS (have butcher cut slab in half lengthwise*)
- 2 TBSP OIL
SAUCE:
- 1/4 CUP SOY SAUCE
- 1/4 CUP DRY SHERRY
- 1/4 CUP FRESH GINGER minced
- 4 CLOVES GARLIC minced
- 2-3 CUPS WATER (just to cover ribs)
Finish:
- 1 1/2 TBSP BLACK BEAN GARLIC SAUCE
- 3 TBSP LIGHT BROWN SUGAR
Instructions
- Cut the butcher prepared slabs into individual ribs.
- In the wok, heat oil and saute spareribs until lightly browned. It will take 10-15 minutes and not many will actually brown. It's ok.
- Add soy sauce, sherry, ginger, garlic and water. Use enough water just to barely cover. Bring to a simmer. Cover and cook for 20-30 minutes.
- To Finish: Add bean sauce and brown sugar. Cook uncovered, stirring occasionally, until liquid is reduced to a glaze.
Notes
MaryJames dishes it out:
- Recipe can be done up to 3 days ahead and reheated, tightly covered in 350 oven.
- A Cuisinart mini-chop makes mincing ginger and garlic an easy task. A great kitchen tool to have.
- Black Bean Garlic Sauce is usually available in the international section of grocery stores but is readily available in Asian markets.
- Don't worry, it doesn't look very appetizing until totally reduced and glazed
- If done ahead and refrigerated, the fat can be lifted off before reheating.
COCONUT RICE
COCONUT RICE
Ingredients
- 2 CUPS JASMINE RICE
- 1 14 OZ CAN COCONUT MILK (full fat)
- 2 CUPS WATER
- 1 1/2 TSP SALT
Instructions
- Thoroughly rinse rice in cold water. Transfer to 2-quart sauce pan and add remaining ingredients. Bring to a simmer. Cover and cook until tender ... about 20 minutes.
Notes
MaryJames dishes it out on variations
- Toss in chopped fresh cilantro just before serving or perhaps some fresh green onion slices.
- Lime zest over the top compliments many Asian dishes
ARUGULA and MIXED GREENS with ORANGE VINAIGRETTE
MIXED GREENS with ORANGE VINAIGRETTE
Ingredients
- SALAD GREENS (red tip or romaine or spinach..your choice)
- 4 GREEN ONIONS, sliced
- 2 TANGERINES
- PARMESAN, grated
- BREAD CRUMB CROUTONS*
ORANGE VINAIGRETTE
- 1/2 CUP OLIVE OIL
- 1/4 CUP ORANGE JUICE
- 2 TBSP RED WINE VINEGAR
- 1 TBSP SUGAR
- 1 TBSP LEMON JUICE
- 1 TSP DIJON MUSTARD
- ZEST OF 1 TANGERINE
- 1/2 TSP SALT
Instructions
- In a screwtop jar, combine all vinaigrette ingredients and shake. Of course, you could just do it in a bowl with a whisk. But you will have leftovers and the jar is perfect for storage.
- Chop greens coarsely. Put a few tablespoons of dressing in large salad bowl. Add greens of choice with green onions and tangerine sections. Toss gently, adding more dressing if necessary. Don't overdress!
Notes
- Bottled orange juice is fine for the vinaigrette but the zest of tangerine is game changing.
- Always start with some vinaigrette/dressing in bottom of bowl. It typically doesn't take more than a few tablespoons. If after gently tossing the greens, more can be added. DON'T overdress!
- The jug of Costco (Kirkland) grated Parmesan is a staple in my refrigerator
- Bread Crumb Croutons are a pantry staple. Recipe here http://maryjames.net/kale-arugula-salad-feta-bread-crumb-croutons-lemon-shallot-vinaigrette/
- Don't want to make croutons? Substitute the 'old school' canned potato sticks.
