Tag Archives: ribs

Honey Garlic Ribs

Is there any food that’s better to come home to than ribs? I think not.

The recipe below calls for two separate types of soy sauce. If you live in an area where little to no distinction between light and darks soy sauces, it’s okay to make due with what you have. Luckily, I happen to live in a city with a decent amount of Asian grocery stores, so this was not an issue on my part.

I wish I had something more pithy to say at this point, but c’mon – It’s ribs! What more needs to be said?

  • 4 lbs spare ribs, not yet cut into individual ribs
  • 4 tablespoons clover honey
  • 4 tablespoons hoisin sauce
  • 2 tablespoon oyster sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon dark soy sauce
  • 5 garlic cloves, crushed

In a small bowl, make a marinade by combining the honey, hoisin sauce, oyster sauce, the soy sauces, and the garlic.

Place the ribs in a shallow baking dish. Pour the marinade over the ribs. Cover the dish with aluminum foil and place in the refrigerator. Allow to sit for at least two hours, turning over the ribs once or twice.

Pre heat the oven to 350 degrees F. Meanwhile, take a baking sheet and line it with aluminum foil. Place a small rack on the cooking sheet, and then place the ribs upon that rack. Set aside any remaining marinade.

Place the ribs into the oven and roast for 30 minutes. Open the oven and brush the ribs with any remaining marinade. Turn over the ribs and place back into the oven for another 25 minutes.

Remove from oven and allow to sit for five minutes. Cut the ribs into individual pieces and serve.

Serves 4

Pasilla Pepper and Tomato Braised Short Ribs

We never forget our first time. Whether it’s the first time we made a cake, or the first recipe we used in our brand spankin’ new dutch oven, it always seems like the idea of “the first” is a seminal event in whatever task we partake.

Of course, yeah, there’s the other “first time”, but there are children about, so we won’t go there at the moment.

Tara and I invested in a hardcore dutch oven. I’ll be writing more about it later this week, but in the meantime, this was the premiere recipe used in the aforementioned piece of crockery. It’s based off of one found in “The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen” by Sharon Kramis and Julie Kramis-Hearne. I liked how it turned out, with it’s delicious smoky flavor and fall off the bone tenderness, but Tara, never a big fan of anise, had to take a pass. Your mileage may vary.

  • 5 lbs. short ribs, cut into individual pieces
  • salt and pepper, to taste
  • 3/4 cup flour
  • 1 dried pasilla pepper
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Butter
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 red peppers, roasted and pureed (canned will do if needed)
  • 1 can (14 oz roughly) tomato sauce
  • 1/2 cup red wine
  • 2 whole star anise
  • 1/4 teaspoon cinnamon
  • 1 teaspoon Chinese five spice powder
  • 2 bay leaves
  • Cilantro, for garnish

Pre-heat your oven to 350 degrees F.

Place skillet over medium high heat.

Salt and pepper the short ribs, and then coat them with flour. Tap off any excess flour and then place them in the skillet, fat side down. Cook until meat starts to get a brwon-rust colored crust, about 2 minutes, and then turn over. Cook for another 2 minutes, and then move to a plate, cover with aluminum foil, and allow to cool.

Rehydrate the dried pepper by pouring boiling water over it and allowing it to sit for five minutes.

Place a dutch oven over medium low heat, and add the olive oil and butter. Allow the butter to melt, and then add the onions and garlic. Add a pinch of salt and allow to cook until onions start to get soft – about 8 – 10 minutes. Add the pureed peppers, pasilla pepper, tomato sauce, red wine, star anise, cinnamon, five-spice powder, and bay leaves. Stir together well and then place in the short ribs, ensuring they are well packed into sauce.

Cover the dutch oven and place into the oven. Cook for two hours.

Serves 6-8

tags technorati : recipes Short Ribs beef

Smoked Pulled Pork

It took some quick thinking, as what I ended up cooking was not what the initial recipe desired. They were hoping for BBQ, but it was impossible in the traditional sense, as it used a slow cooker to get the moist meat that we all desire. The end result is pulled pork that goes wonderuflly on Corn-meal dusted Steak Buns.

  • 4 lbs. deboned pork ribs
  • 5 cups BBQ sauce
  • 32 ounces Porter

Grill pork over open flame until each cut has been directly exposed to heat at least once. If you are able to get some of the corners charred, then you’re ahead of the game.

Mix BBQ sauce and porter in slow cooker. Add grilled pork. Allow to stew between 6-8 hours.

Once done, place pork on plate and use dinner fork to shred.


(Note: This recipe is screaming for a starch. It was decided that the recipe would go great over boiled Carolina rice.)