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Recipe: Plum Sauce and Honey-Glazed Spareribs

Plum Sauce and Honey-Glazed Spareribs

Save cooking time by using a pressure cooker and finishing off the ribs in the broiler.

 

Put that Chinese take-out menu aside, I’ve got a spareribs recipe that’s easy to prep and easy to cook: Plum Sauce and Honey-Glazed Spareribs. These ribs are crispy and have a nice sweet heat to them.

For this recipe for Plum Sauce and Honey-Glazed Spareribs you will need a pressure cooker and a broiler. As an alternative, you can slow cook them in the oven at about 300F for 4-6 hours.

Plum Sauce and Honey-Glazed Spareribs

Dip and dunk these ribs into a plum sauce pan sauce.

Ingredients:

  • 1 cup plum sauce
  • 1/2 cup soy sauce (I used low sodium)
  • 2 racks pork spareribs
  • 4 TBSP fresh ginger (chopped)
  • 1 TBSP molasses
  • 6 garlic cloves (chopped)
  • 1 cup honey
  • 2 TBSP Sriracha

 

 

Directions:

  1. In a blender or food processor, combine the plum sauce, soy sauce, molasses, ginger, garlic and half of the honey. Puree until smooth.
  2. Add Sriracha and pulse to combine.
  3. Plum Sauce and Honey-Glazed Spareribs

    Plum Sauce and Honey-Glazed Spareribs

  4. Cut the spareribs into 3-rib sections and transfer to a pressure cooker. Add the plum sauce puree and let stand, turning often, for 45 minutes.
  5. Add 1/4 cup of water to the pressure cooker then cover and cook at high pressure for 20-30 minutes.
  6. Run cold water over the pressure cooker to release the pressure.
  7. Transfer the ribs to a foil-lined baking sheet, meaty side up.
  8. Boil the cooking juices until reduced to 2 cups. Transfer the plum sauce pan sauce to a bowl.
  9. Preheat the broiler and position a rack about 8 inches from the heat.
  10. Brush the ribs all over with the remaining honey and broil, turning once, until the ribs are glazed and crispy around the edges (about 5 to 10 minutes).
  11. Transfer the rib sections to a cutting board and slice into individual ribs. Serve with the plum sauce pan sauce.

I love pork ribs (well, any ribs really), but I especially enjoy the sweet heat and crispiness of these Plum Sauce and Honey-Glazed Ribs. They’re perfect for Fall and football season.

As I mentioned above, if you don’t have a pressure cooker, just marinate them and slow cook them in the oven for 4 to 6 hours at about 300F. Then, broil them off per the instructions.

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2 Comments

Posted by on November 1, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Spicy Asian Coleslaw

Spicy Asian Coleslaw Ingredients

Spicy Asian Coleslaw Ingredients

Coleslaw is a great side any time of the year and pairs well with most main dishes. This recipe uses purple and napa (white) cabbage and skips out on the mayo which means it’s healthier and not packed with as many calories.

Because of the Srirachi and chili oil I incorporate it has a nice kick that’s offset by the lime juice and cilantro.

Ingredients

  • 3 TBSP canola or peanut oil
  • 1 TBSP chili oil
  • Juice of 2 limes
  • 1 TBSP Sriracha
  • 1/2 head purple cabbage
  • 1/2 head napa cabbage
  • 1/2 cup roasted almoonds
  • 1/2 cup shredded carrots
  • 1/4 cup cilantro
  • 1 TBSP white sesame seeds
  • 1 TBSP black sesame seeds

Directions:

  1. Cut up cabbage, cilantro, almonds and carrots.
  2. Spicy Asian Coleslaw

    Spicy Asian Coleslaw

  3. Whisk together oils, lime juice and Sriracha.
  4. Combine all ingredients in a large bowl and toss with dressing to coat.
  5. Refrigerate 20-30 minutes and serve.

This is a really versatile recipe by that can be eaten alone, used on a sandwich or as a colorful garnish bed. It’s simple and doesn’t rely on too many ingredients yet it’s full of flavors and crunch. Plus, one cup of cabbage is only going to cost you 22 calories so I imagine this recipe won’t exceed 100 calories for an entire cup. It’s guilt-free.

Photos courtesy of Miguel Solorzano Photography.

 
1 Comment

Posted by on October 25, 2011 in Cookin'

 

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