Spareribs & Fried Rice

ASIAN-STYLE ST LOUIS SPARERIBS

Ingredients

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  • 2 slabs Pork St. Louis Style Ribs*

  • 1/3 cup hoisin sauce

  • 1/3 cup of honey

  • 1/4 cup of tamari sauce

  • 3 tablespoons of fresh ginger, peeled and minced

  • 5 garlic cloves, grossly chopped

  • 1/2 jalapeño pepper, deveined and seeeded

  • 4 scallions, chopped

  • 5 tablespoons of fresh cilantro

  • 2 tablespoons of rice vinegar

Instructions

  • In a food processor, process all the ingredients but the ribs, until a thick sauce is formed. Reserve and divide.

  • Unpack the ribs and pat them dry.

  • Peel the thin membrane that covers the bone side of the ribs and discard it.

  • Cover a tray with aluminum foil, and place the ribs on it.

  • With a brush, evenly coat the ribs, both sides with half of the BBQ sauce. Cover and refrigerate.

  • Let the ribs marinate for at least 2 hour before grilling them.

  • Preheat the grill to medium (325˚F) and grease the grates.

  • Barbecue the ribs over indirect fire in a covered grill for about 50 minutes. Every 15 minutes, flip the ribs and baste them with more BBQ sauce.

  • Barbecue the ribs until the meat thermometer marks 155˚F-160˚F.

  • Serve the ribs immediately and sprinkle with fresh cilantro and green onion.

Recipe & Photo Credit: enrilemoine.com 

Easy Fried Rice

Ingredients

  • 3 tablespoons butter, divided

  • 2 eggs, whisked

  • 2 medium carrots, peeled and diced

  • 1 small white onion, diced*

  • 1/2 cup Green Giant frozen peas*

  • 4 cloves garlic, minced

  • salt and black pepper

  • 4 cups Dragon King cooked and chilled rice*

  • 4 green onions, thinly sliced

  • 4-5 tablespoons soy sauce

  • 2 tsp oyster sauce

  • 1/2 tsp toasted sesame oil

Instructions

  1. Heat 1/2 tablespoon of butter in a large sauce pan, over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg then transfer to a separate plate.

  2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.

  3. Serve immediately, or refrigerate for up to 3 days.

 Recipe & Photo Credit: gimmesomeoven.com 

*In Flyer August 15-21, 2021

Annah Kassen