ribs

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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Short Rib Sandwich

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Often  when we use leftovers, if we just add a bit of imagination and love, the resulting dish can be at least as enjoyable as the original and sometimes even better. This was surely the case here. The original Beef Short Rib’s Braised In Merlot were a wonderful dish, but the leftovers were just as tasty and satisfying, with some added spices and flavors, served on a toasted kaiser roll with salad in dijon vinaigrette, they took on a whole new personality. Good Stuff 🙂

Bon Appetit !   Life is Good !
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top kaiser roll with short rib mixture

top kaiser roll with short rib mixture

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(You don’t have to watch it, just click once)   Thank you 🙂
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Gratinated Beef, Beans & Potato Stew With Fried Onions

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This  must be my 25th different use for beef ribs other than just plain BBQ.
Incidentally, this is also without a doubt one of my best loved way’s to cook beef rib’s.
It is a bit robust for this time of the year here in Florida, but as I said often –
thank’s God for A/C 🙂
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Bon Appetit !   Life is Good !

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Add Potatoes, Simmer Until Potatoes Are Almost Tender,

Add Potatoes, Simmer Until Potatoes Are Almost Tender, Set Aside

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Add Beans

Add Beans

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT'S Of Finely Grated Parmigiano Reggiano

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT’S Of Finely Grated Parmigiano Reggiano

Bake Until A Golden Crust Is Achieved

Bake Until A Golden Crust Is Achieved

Sprinkle With LOT'S Of Fried Onions

Sprinkle With LOT’S Of Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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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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Beef Ribs, My Way

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” Beef rib’s with fresh horseradish and cabbage, apple and avocado slaw”
Boiled  (simmered, actually)  beef  has a long tradition in many cultures.

Usually, we boil brisket, neck. shanks, cheeks, tail, and any other part
which is rich with fat and / or connective tissue. There is only one rule :
Slowly does it ! As far as I am concerned, the best condiment to go with
boiled beef is horseradish. The German traditional dish :
“Gekochte Rinderbrust mit Meerettich Sauce”,
(Boiled Beef Breast with Horseradish Sauce ) , usually served with steamed
white cabbage and steamed or roasted potatoes, is to die for. In my opinion,
the very best part of the animal for “boiling” are the ribs. The texture when
cooked right (very slow, very tender but NOT! overcooked) is just unequaled
by any other cut for this preparation. An added bonus is the rich beef stock
you get, which I usually have for breakfast the next two or three day’s
(See also :   Breakfast Of Champions # 11 ” Millefanti In Brodo Di Carne “  )

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Beef :

Ingredient’s :

Beef ribs,   cleaned of excess (but not all) fat
Black pepper corn,   crushed
Tomato,   fresh, crushed
Star anis,   crushed
Ginger,   sliced
Garlic,   sliced
Kosher salt,
Lime juice

Method :

Simmer all ingredients until beef is tender, but NOT overcooked.
Strain stock and reserve for other uses.

Slaw :

Ingredient’s :

Red cabbage,   finely sliced
Avocado,   sliced
Chilis,   sliced
Apple,  sliced,
Onion,   sliced
Apple vinegar,
Cayenne pepper,
Kosher salt,
Lime juice
Walnut oil,

Method :

Salt the cabbage and let rest for twenty minutes.
Squeeze and discard all salty juice. Add all other
ingredients and mix carefully so as not to break
up the apples and avocados.

Horseradish :

Grate finely and mix with a bit of limejuice ans kosher salt.

To finish dish, sprinkle with scallions or chives and drizzle with chili oil.
Serve with pretzel or rustic sour dough bread.

Bon Appetit !   Life is Good !
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Teriyaki Beef Ribs

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Rarely,  if ever, have I had the audacity to pronounce any dish I created “perfect”
Great –  yes; superb –  yes; my absolute favorite – yes; outstanding – yes;
But to say one can not improve upon a dish usually indicates stupidity,
arrogance, ignorance or all of the above.
However, the ribs I cooked last night – absolutely perfect !
In my own, personal, humble opinion, these were the ultimate, best,
top of the line beef ribs. Perfect texture, perfect taste, perfect presentation.
If you don’t agree after you have recreated them, you can call me stupid if you want,
but I will always know that these are the perfect beef ribs  🙂
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Ingredients :

Beef ribs,
Teriyaki sauce,
(I sometimes make my own, here is a good recipe)  : Teriyaki Sauce
Oyster sauce,
Soy sauce,
Chili oil,
Chili pepper,
Sweet chili sauce,
Wasabi,
Kosher salt,

Method :

Simmer ribs in water  for two to three hours,
until very tender, but not ” falling of the bones”
(That would be over cooked   🙂  )
Season the water with slices of ginger and garlic, onion, kosher salt, soy sauce and chili pepper. When tender, remove ribs, pad dry and brush with basting liquid made with teriyaki sauce, soy sauce, oyster sauce, wasabi, chili oil, sweet chili sauce and salt. Place on baking rack and bake in oven at 375 F for 45 minutes. While baking, baste again every ten minutes. When done, remove from oven, sprinkle with sesame seeds and scallion. Let rest for fifteen minutes before cutting into individual ribs.

Bon Appetit ! Life is Good !
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” Braised Beef Ribs, Vegetables & Potatoes “

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Yesterday’s dinner. 
After that, I probably should not eat at all today ?     😦
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Bon Appetit !   Life is Good !
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” Pork, Vegetables & Noodle Soup “

This is the pork stock and some of the leftover ribs from two days ago.
Makes a great soup by adding lots of key lime juice and a raw egg yolk to stir in.
Bon Appetit ! Life is Good !

” Baked Pork Ribs “

Last nights dinner.
If you slowly simmer the ribs until they tender, they stay wonderfully moist inside
and you have a great broth for your next soup. Then make a tasty sauce with the
pictured ingredients, smother the ribs all over and bake at 375 for 45 minutes.

Bon Appetit !    
Life is Good!      🙂