Hoisin and Honey Ribs

from melskitchencafe.com

3 1/2 pounds pork of spareribs, halved crosswise, preferably by a butcher, and cut into individual ribs

1/3 cup honey

1/4 cup soy sauce

1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

1/3 cup hoisin sauce

1/2 teaspoon dry mustard

1/4 cup distilled white vinegar

In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. (Watch closely, mine boiled over BIG time!)

In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight. (I marinated mine overnight and the marinade seeped into every pore of the ribs – yum!)

Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.

Trade Secrets: The recipe calls for spareribs but I’m not a huge fan of eating meat off the bone because it is too messy and is a nightmare with my kidlets – so I used boneless pork ribs. They were a little fatty but we just sliced it right off and got to the good stuff.

Quick Rice Pilaf

1 tablespoon canola oil

1 small onion, finely diced

1 cup angel hair pasta, broken into 1/2-inch pieces

1 cup rice

2 cups chicken broth (I use 2 teaspoons chicken bouillon granules with 2 cups water)

Seasonings to taste (I add about a teaspoon of whatever seasoning I am in the mood for: chili powder, curry, garlic salt, etc.)

Brown onions, rice and angel hair pasta in the oil over medium-high heat. Cook until spaghetti is lightly browned. Add chicken stock and seasonings and bring to a boil. Lower heat and simmer for 20 minutes. Fluff and serve.

Trade Secrets: My preferred rice is Jasmine rice. But most often I just have regular long-grain white rice on hand. If I use Jasmine rice, I increase the chicken broth to 2 1/2 cups because it absorbs more water.