It’s been a long, long week and an even longer weekend. Aside from having midterms, I have been juggling one too many projects — what’s new, right? I usually pride myself on being able to take on and manage many tasks at once, but then I remember I am not Superwoman everyday. My wedding is near, and I realize that although I have fulfilled all of the major requirements like booking vendors, making deposits, etc., I have been ignoring all of the details I have to decide on and fulfill before the big day.
My time spent in the kitchen has dwindled down because of this, and I have been spending 5x more time on websites like Pinterest… ! Normally when I am on Pinterest, I pin a few recipes I come across that I would like to recreate somehow or try to make, and then I am off before I get sucked in for the remainder of the evening. Now, with all of these details I am trying to lay out for our wedding day, I will spend several hours on Pinterest…
This brings me to the fact that I am THANKFUL for leftovers. Normally, I am a pain in the ass and don’t love re-heating food and eating it. I just have a picky palate and prefer to cook each of my meals the day of. However, these ribs taste so good reheated in the toaster oven, I couldn’t resist. The sauce is SUPER sticky and will get all over your face, so you have officially been warned. I would serve this with a crunchy slaw of your choosing. For my slaw, I whipped up some shredded carrots, cabbage and Daikon radish with a tangy and spicy coconut yogurt sauce and threw these ribs on top. Make sure you eat these with a towel tucked into your shirt… and on your lap. And check your teeth and your cheeks in the mirror before you leave the house.
Sweet Sticky Pork Ribs & Crunchy Slaw
- For the ribs:
- 12 pork ribs or a rack
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 5 cloves garlicminced
- 1 teaspoon ginger powder
- 2 tablespoons pure sesame oil
- 1/2 cup Tamari
- 1/4 cup mirin
- 3 tablespoons bone broth
- 3 tablespoons raw honey
- pinches a fewof red pepper flakes
- juice from 2 limes
- enough arrowroot powder to thicken marinade
- scallions and/or shallots sliced finely for garnish
- 1 tablespoon sesame seeds for garnish
- For the slaw:
- 1 cup radish shredded
- 1 cup carrot shredded
- 1 cup cucumber shredded (remove the seeds from the middle first!)
- 1/4 cup coconut yogurt
- 2 teaspoons raw honey
- 3 teaspoons pure sesame oil
- 1 1/2 teaspoons wasabi paste
- 1 teaspoon mirin
- 1 teaspoon rice vinegar
- juice from 1 lime
- Sea salt to taste
|Cook Time||180 minutes|
|Prep Time||10 minutes|
- Place the ribs, salt and black pepper in a large pan and cover with water.
- Bring the water to a boil and then reduce to a simmer.
- Cook for 1 hour to 1 1/2 hours, until the meat is tender and is starting to come off each bone.
- Remove the ribs with tons from the pan and place into a large mixing bowl.
- Preheat the oven to 375 degrees Fahrenheit.
- In another bowl, combine the minced garlic, ginger powder, sesame oil, tamari, mirin, honey, chilli flakes and lime juice and mix together.
- Add the marinade to the ribs and mix and coat each rib in the marinade. Then, place the ribs in a deep roasting tray, and pour the marinade into the tray and cover with aluminum foil.
- Roast in the oven for 1 hour, and make sure you turn them halfway through roasting time in order to ensure they do not dry out and stay heavily coated in the marinade.
- Remove the ribs from the oven and place on a plate. Now, add arrowroot powder into the mixture 1 tablespoon at a time until it becomes thick and sticky.
- Spread the sauce over the ribs, and garnish with shallots, green onions and/or sesame seeds.
- For the slaw, (using a mandolin is best) shred the radish, carrot and cucumber and place in a bowl.
- Using a kitchen towel or salad spinner, remove excess water from all of the veggies and pat dry.
- Whisk together the coconut yogurt, sesame oil, honey, wasabi, mirin, rice vinegar and lime juice.
- Add the dressing to the slaw and stir well with a fork.
- Serve the slaw and pork ribs together.