|
|
 Recipes |
| |
SPICY HONEY-GLAZED BABY PORK RIBS
|
|
| |
|
|
| |
| Marinade: |
| |
1 cup soy sauce
1 cup sake (Japanese rice wine)
1/3 cup sesame oil
1 teaspoon ground dried chili flakes
1/4 cup honey
2 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
|
| |
|
|
| |
2 sides (about 3 pounds) baby pork ribs
4 scallions, cut into chiffonade
|
| |
|
| METHOD: |
| |
1. In a bowl, mix together all the ingredients for the marinade.
2. Place the ribs in a container just large enough to hold them one on top of the other, or use a large re-sealable food storage bag. Pour the marinade over the ribs, cover with plastic wrap or tin foil, or pour into the re-sealable bag with the ribs. Let marinate in the refrigerator overnight.
3. Preheat the oven to 149º C.
4. Place half the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for about 2 hours, or until the meat is tender.
5. Under a pre-heated broiler or on a wood-fired grill glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they do not burn.
Remove the ribs and cut each side into individual pieces.
|
| |
|
| PRESENTATION: |
| |
Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Garnish with scallion chiffonade.
|
| |
|
|
|
| |
|
|
| |
|
|
| |
Categoria: Meats |
|
| |
|
|
|
|
