Korean Sweet & Spicy Pork Spareribs and Edamame Crunch Salad

Korean Sweet & Spicy Pork Spareribs

Ingredients

4 pounds pork spareribs*
1/3 cup soy sauce
3 tbsp. mirin - substitute dry white wine
2 tbsp. rice wine vinegar
1/2 cup sugar
2 tbsp. honey
5 tbsp. gochujang Korean chili pepper paste
1 sweet onion, minced
7 cloves garlic minced
1 inch knob peeled fresh ginger minced
2 tsp. sesame oil
6 green onions, thinly sliced 

Directions

 In a large pot, bring water to a boil. Add ribs and simmer for about 30 minutes.
Remove ribs from pot and place into a shallow glass or ceramic dish.
Mix all seasonings together to make marinade.
Pour mixture over meat, coating thoroughly.
Turn meat over and cover and marinate for at least 2 hours. You can also marinate overnight.
Cook meat on grill or in oven (meat-side up) for 25 to 30 minutes, turning several times and basting with marinade.
The meat should be tender garnish with scallions.  Serve with rice and edamame salad.

 Recipe and photo credit: The Spruce Eats
*In flyer March 20-26, 2022

Edamame Crunch Salad

 Salad

1/2 cup dry quinoa, rinsed
1 tbsp. olive oil
1 lb. frozen shelled edamame (2 1/2 cups) *
2 cups shredded red cabbage 
2 cups chopped baby spinach
1 cup shredded carrots
1 cup roasted peanuts 
1 sliced jalapeño (optional) 

Dressing

1/3 cup peanut butter*
3 tbsp. rice vinegar
1 tbsp. soy sauce 
1 tbsp. maple syrup
5 cloves garlic, minced
1 tsp. grated ginger
1/2 tsp. cayenne pepper (optional)
2 tbsp. water  

Directions

 Pour dry quinoa and 1 cup of water into a pot with a lid, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Turn off the heat and leave the quinoa coved in the pot until you are ready to assemble the salad.
In the meantime, add grapeseed oil to a 12-inch skillet over medium-high heat. Once the oil is shiny, pour in the frozen edamame. Cook, stirring occasionally, for 7 minutes, or until the edamame is warmed through. Turn off the heat. 
Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed.
Toss cooked quinoa, cooked edamame, cabbage, spinach, carrots, peanuts, and jalapeño (if using) in a large mixing bowl until mixed.
Pour the dressing over the salad and toss again until the mixture is evenly coated. 
Transfer to a serving garnish with roasted peanuts, basil, cilantro, green onions, and lime wedges if desired. 

Recipe and photo credit: Grateful Grazer
*In flyer March 20-26, 2022