pork ribs

The Buffalo – The Sandwich That Puts Most Others To Shame……….

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Yes  friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles,  or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

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Bon Appétit !   Life is Good !

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Click here for Hans’ Homemade Buffalo Sauce  on  ChefsOpinion
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Click here for more  Sandwiches  on  ChefsOpinion
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Click here for more  Ribs  on  ChefsOpinion
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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Hans’ Buffalo Ribs

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Another  exciting use for my homemade buffalo sauce are these delectable pork ribs – tender, spicy and easy to prepare. (And easy on the eyes, I might add 🙂
This preparation is also wonderful if you use beef ribs instead of pork ribs, either roasted slowly until medium rare or braised for hours until well done and VERY tender. To add flavor, texture and color, sprinkle with pistachios or toasted sesame seeds.
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Bon Appetit !   Life is Good !
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Hans’ Homemade Buffalo Sauce Recipe
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Buffalo Poussin Recipe
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More  Ribs  on ChefsOpinion

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cornmeal-Dusted Sauteed Pork Ribs

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So who decided that the only good ribs are BBQ’d Ribs ?!
Once you have tried these here knock-out babies, you might be hooked on this very different spin on one of Americas favorite pork cut’s.
I for one prefer this preparation to the traditional way of barbequing ribs. This way you will actually be able to taste the rib meat, as well as enjoy the unique texture of the ribs, all of which is lost after hours of grilling, smoking and then drowning in a bucket-load of bbq sauce.
Of course, there are some great bbq’d ribs out there, but in my own humble opinion, they are few and far between.
So here we go, great ribs served with a wonderful German potato and cucumber salad.
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Bon Appetit !   Life is Good !
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German Potato Salad 
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Cornmeal Dusted Sauteed Pork Ribs

Cornmeal Dusted Sauteed Pork Ribs

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Cornmeal Dusted Sauteed Pork Ribs

Cornmeal Dusted Sauteed Pork Ribs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Curry Ribs

H'LHCF Logo.

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This  recipe uses my standard curry base/sauce, of which I always have a few containers in the freezer.
You can of course make any type of curry base in which you braise your ribs, but this dish is pretty easy and fast to prepare when you start out with a great, readily prepared base/sauce and take it from there. Just remember, when you simmer the ribs, you must add the same amount of water to the base/sauce as will evaporate during the cooking process, so that you end up with the same textured sauce you had when you started. I suggest you don’t add too much water at first and add more as needed while you go.
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Bon Appetit !   Life is Good !

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Hans’ “Easy Does It” Curry Recipe

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Naan Recipe

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https://chefsopinion.org/2014/04/03/easy-does-it-11-curry/

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https://chefsopinion.org/2014/04/03/easy-does-it-11-curry/

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce

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This  dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen 🙂
Although this will take about 3 – 4 hours to cook, the actual prep-time is only about 10 minutes, the rest is waiting patiently for the ribs to become tender. You could blanch them in simmering salt water before roasting to save about two hours, but the texture and flavor would be very different.
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Bon Appetit !   Life is Good !
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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Preparation :
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season ribs with kosher salt, cayenne pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a wter filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

season ribs with kosher salt, black pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

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remove tender ribs from oven, heat oven to 420 F

remove tender ribs from oven, heat oven to 420 F

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meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

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basting sauce

basting sauce

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baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

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when nicely caramelized, remove from oven, sprinkle with sesame seeds

when nicely caramelized, remove from oven, sprinkle with sesame seeds

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to serve, sprinkle with finely sliced scallins

to serve, sprinkle with finely sliced scallions

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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Pork Ribs & Rice Noodles Soup

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I was  tempted to call this dish  “Kluay Teaw Moo Toon”, but then I remembered that Mirandi of the “High Heel Gourmet is coming by at ChefsOpinion sometimes and how fierce she is about authentic Thai  recipes. (I REALLY don’t want to get her mad 🙂
All jokes aside, this dish is  definitely Thai inspired. Fragrant, light, bright, tasty. I hope that recipes like this will inspire my readers to understand the philosophy of cooking as I see it :
Take a look at good stuff, feel inspired by it, learn from it, do your own spin on it. Just make sure you call it “inspired by” or “in the style of”. But then again, if the shoe fit’s……
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 Kluay Teaw Moo Toon (Variation Of A Thai Pork Spareribs Noodle Soup)

“Kluay Teaw Moo Toon”
( “Variation Of A Thai Pork Spareribs Noodle Soup” )

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Ingredients :

Pork ribs,   blanched  (for a clear stock)
Rice noodles,  soaked
Bok choy,   substitute with other green vegetable if you prefer, I used brocoli
Bean sprouts,   (I prefer the crunch and tasteof raw onion julienne)
Cinnamon stick,
Star anise,
Coriander,   crushed
Garlic paste,
Cilantro stems,   Thais normally use cilantro root but I can’t get it around here
Cilantro leaf’s,   coarsely chopped
Soy sauce,
Sugar,
Kosher salt,
Cayenne pepper,
Onion,   peeled, quartered
Ginger,   grated
Pork stock,  substitute with vegetable stock if you prefer
Peanut oil,

Method :

Saute ribs in peanut oil until lightly browned. Add garlic, ginger , star anis , coriander and onion and saute until fragrant. Add stock and cilantro stems (roots if you can get hold of them) and simmer until ribs are tender but not falling apart, about 2 to 3 hours. Remove ribs and set aside. Adjust seasoning. Strain stock. To serve, place noodles, ribs and vegetables in a serving bowl. Top with boiling hot stock. Sprinkle with cilantro and onion julienne. Serve with soy sauce, chili sauce and fried shallots.
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Bon Appetit !   Life is Good !

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Guajillo Chile & Rum Spiced Pork Ribs

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Pork rib craving – gotto give in to it 🙂
However, you’ve got to plan this well, because when the craving start’s, it will take another 9 hours of slow cooking time before you can eat your rib’s.
And so it goes:
Make a paste of  “Brugal” rum, kosher salt, guajillo chile, granulated garlic and freshly ground black pepper. Cover both sides of the ribs with a thick cover of the paste. Place rib’s on a rack which sit’s over a pan of water. Cover loosely with aluminum foil and bake at 180 F for 8 hours. (Replenish water if necessary). Remove foil and bake another hour until ribs are nicely colored.
The Verdict : Very tasty, very juicy, very tender, very easy to prepare. Rib’s rule !
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Bon Appetit !   Life is Good !
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Guajillo Chile & Rum Spiced Pork Ribs

Guajillo Chile & Rum Spiced Pork Ribs


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Guajillo Chile & Rum Spiced Pork Ribs

Guajillo Chile & Rum Spiced Pork Ribs


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Guajillo Chile & Rum Spiced Pork Ribs

Guajillo Chile & Rum Spiced Pork Ribs

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Guajillo Chile & Rum Spiced Pork Ribs

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Guajillo Chile & Rum Spiced Pork Ribs

Guajillo Chile & Rum Spiced Pork Ribs

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Satay’s Meet Rib’s

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I wanted  to prepare some chicken satay’s for some time now, but I just never got around to it. So on friday I bought chicken and other ingredients to finally get my satay fix. However, I also bought some pork rib’s, which got me thinking……. Peanut and pork is alway’s a great combination, so why not going that route. No reason not to !  So here we go,  Pork ribs  with an asian inspired peanut glace and  peanut  dipping sauce. Great success !  This will be one of my new standby’s for an informal dinner party 🙂
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Satay's Meet Rib's

Satay’s Meet Rib’s

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Ingredient’s :

Pork rib’s,
Peanut butter,
Hoi sin sauce,
Oyster sauce,
Soy sauce,
Scotch bonnet sauce,
Ginger powder,
Garlic,   granulated,
Coriander powder,
Turmeric,
Sour orange juice,
Lemon grass,   dried, chopped
Brown sugar,

Method :

Heat peanut butter with all ingredients except ribs. Add water and whisk until you have a smooth, thick sauce. Simmer for a few minutes.  Set aside most of it to marinade ribs for at least two days. Add some more water to the rest of the sauce to use as dipping sauce. Set aside. After two day’s, bake ribs on a water filled roasting tray, lightly covered with aluminum foil, at  180F for nine hours. Remove cover during the last hour to get a golden color.
(Best to put the rib’s in the oven in the morning, happily thinking about a great dinner to come during the whole day 🙂
The collagen will turn into gelatin, leaving the ribs tender and  succulent. Add  the juices from the roasting tray to the dipping sauce, simmer until the desired texture is reached. Strain. Serve with the dipping sauce, slices of raw onion, cucumber and tomato.
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Bon Appetit !   Life is Good !
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” Braised Pork Ribs With Fermented Black Bean Sauce “

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Today I wanted to use my newly purchased glass cooking vessel, “guaranteed stove top save”
Well, it might have been be save from talking or painting or other such mundane undertakings, but it certainly was not save from exploding into a thousand pieces.
So much for ” guaranteed warranties ” . ( Kind of like the promises of our politician’s ).
Any way, after I cleaned up the mess and calmed Bella down, I proceeded to cook dinner the old fashion way, on the stove top in a rigged metal steamer.
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Braised pork ribs with fermented black bean sauce & rice.
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Ingredients
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Pork ribs,
Scallion,
Onion
Chilis,
Ginger,
Garlic
Cilantro
Soy sauce,
Fermented black bean sauce
Scotch bonnet hot sauce
Sesame oil
Water or unsalted stock

Method :

In
a steamer (or makeshift steamer)put all ingredients except
half the cilantro you are using in the bottom of the steamer.
Add a wire rack, place ribs on top and cover air tight.
Steam for one hour or until ribs are tender.
Remove ribs and set aside. Strain sauce and brush both sides of ribs.
Put ribs back on rack on a clean baking tray and bake in oven until
nicely glazed, repeatedly adding more sauce as needed.
To serve, nape with remaining sauce and sprinkle with
cilantro and some more chilis.


Bon Appetit !   Life is Good !
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” Pork Ribs Soup With Long Life Noodles “

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I hope the name I gave this soup say’s it all :

“Spicy soup of pork ribs, long life noodles, corn,
bamboo shoots, quail eggs and lap cheong“.

Highly satisfying culinary goodness in a (BIG) bowl.   🙂
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Ingredient’s :

Pasta,                            cooked, strained, mixed with 1 tsp sesame oil

Pork ribs,                     simmered, stock reserved
Noodles,                      cooked
Broccoli rabe,             blanched
Lop chaeong,              sliced
Corn on the cob,        quartered
Quail eggs,                  soft boiled, peeled
Bell peppers,               julienned
Chilis,                           julienned
Scallions,                    sliced
Cilantro,                      coarsely chopped
Ginger,                         grated
garlic,                           paste
Sesame oil,                  to taste
Salt/ Cayenne,            to taste

Method :

Simmer ribs until tender,  add corn, simmer until tender.
Add garlic paste, grated ginger, salt and cayenne pepper.
Add sausage, peppers, chili, scallions, rabe and quail eggs.
Bring to simmer, remove from heat. Adjust seasoning.

To plate, place noodles in bottom of bowl, ladle soup on top,
Sprinkle with cilantro, serve with chili oil and soy sauce.

Bon Appetit !   Life is Good !
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