Ribs, asian style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 rack of ribs, cut in half
1 onion, peeled and quartered
1 carrot, peeled and sliced into disks
1 thumb of ginger, about one inch, sliced
1 head of garlic, sliced in half across the cloves
1 cup tamari soy sauce, or your favorite brand
water
sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons tamari soy sauce
1 teaspoon sriracha sauce
1/3 cup honey
1 green onion cut into slivers
1tablespoon sesame seeds, toasted
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Directions: |
Directions:Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual lid, sheet tray, or pizza pan). Add the rest of the ingredients, then add water to cover the ribs by 1 inch. Place the pot over medium high heat and bring the liquid to a boil. Once it has come to a boil, reduce the heat to low, put the lid on, and simmer the ribs until they are tender, about 1 1/2 to 2 hours. The meat should shrink on the rib bones, and the actual bones should have revealed themselves by 3/8 to 1/2 an inch. You can test for tenderness by slicing a sliver from an end and taste. It should have some tooth but still be tender. Remove the ribs from the pot and discard the braising liquid. You can make a soup from the liquid, or freeze it for the next time you want to make an Asian red cooked dish. (If you plan to cook the ribs later in the week, you can let the ribs cool right in the pot, then place the whole thing into the fridge until you are ready to finish the ribs in the oven.) |
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