Dish #48: Chipotle-glazed pork ribs
Recently, a recipe for ribs landed in my inbox that 1) did not require hours of cooking and 2) did not require either a broiler or a grill, neither of which I have access to at home.
The full details are over on Epicurious, but here of the steps to show you that it’s quite straight forward:
- Acquire pork ribs. This might be the hard part if, like me, you live in a country that loves pig but doesn’t really do ribs.
- Simmer the ribs for 30 minutes in a 1:5 vinegar:water brine, along with a bit of salt, an onion and a head of garlic.
- Meanwhile, prepare the glaze.
- Coat the still-warm meat in the glaze, wrap in cellophane, and chill until cold. You can do this the day ahead.
- In a 425°F (220°C) oven, with the rib directly on the rack, add more glaze every 5 minutes for 20 minutes.
- Done. These babies need to cool a bit since the molten glaze will burn you otherwise.
I chilled the ribs without the glaze, since I overlooked that bit. They turned out great anyway.
I had my oven much hotter since I miscalculated the temperature. They turned out great anyway.
I made a full recipe of glaze, and only prepared a half recipe of ribs. I saved half the glaze in order to make ribs again later in the week. Okay, this part is less confession and more of a brag.
Dish #49: Vietnamese sticky rice breakfast with mung beans
I’ve made us Vietnamese sticky rice breakfast before, but this was the first time I made it with mung beans added. I got the method from Hot Sour Salty Sweet.
The verdict: we like it better without the mung beans. At least, not with the beans cooked with the rice. They give the rice a mealy texture and diminishes the stickiness. Next time, I’ll make the beans as a garnish only.
ps: I am out of sesame seeds so we drizzled tahini on. Works!
Items used up: none
Items added: none
Items partly used: nine
Items used from the “Just use already” category: none