Jul 20, 2010

Recipes: Easy BBQ Back Ribs with Asian Cole Slaw

Finally, we are starting to post recipes! To inaugurate recipe postings in the Art of Savouring, I tried to do traditional American summer dishes with a different twist. 


I realized later that I didn't have enough pictures... multi-tasking from cooking and taking pictures is still something I have to work on... my Art of Photography still in progress :)


Easy Pork Back Ribs


1 lb. Pork Back Ribs, cleaned and not previously frozen
1/2 cup olive oil
Salt and fresh pepper to taste


BBQ sauce


1/2 cup lemon juice
1 tbsp. lemon zest
1 1/2 tbsp. worchestershire sauce
1 garlic clove
2 tbsp. ketchup
1/2 cup white wine vinegar
1/2 cup canola oil
1/4 cup butter
Salt and fresh pepper to taste


Savoury preparation


1.  Preheat the conventional oven at 350F.
2.  Clean and rinse the ribs
3.  Season with salt and fresh pepper
4.  Wrap the ribs in aluminum foil and bake for about 1 1/2 - 2 hours.
5.  After this time, remove the foil, add the BBQ sauce and put in the oven for more 30 minutes or until the ribs are golden color. 


6.  While the ribs are on the oven, let's prepare the sauce. In a large bowl, add butter, oil, vinegar and ketchup. Season with garlic. Add the worchestershire sauce, lemon juice and zest, salt and pepper. Bring it to a boil and reserve.


7. The ribs are ready to serve!

preparation time: 40minutes
oven time: 2 - 2 1/2 hours


Asian Cole Slaw

2/3 cup silvered almonds
8 cups (about 1 lb.)napa cabbage coarsely cut          
1 1/3 cup green onion (include the green top)       
1/2 cup yellow bell pepper
1 1/3 cup cilantro, lightly packed, coarsely cut


Creamy Soy Dressing

3 tbsp. white wine vinegar
3 tbsp. sugar
1 tbsp. soy sauce
1 clove garlic, minced
1/2 tsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1 cup of mayonnaise

Savoury preparation:


1.  Place almonds in a baking sheet at preheated 350F oven until golden, about 6-9 minutes.
2.  In a large bowl, combine all the ingredients.
3.  Add dressing and almonds, mix gently.
4.  For creamy soy dressing, mix all the ingredients, except the mayo. Make sure the sugar dissolves. Gradually whisk in the mayo until homogeneous. 
5.  Keep in the refrigerator until serving time!




Outcome:
The ribs came out delicious. Tender, juicy and full of flavor, the recipe is a must and easy. 


I adapted the original recipe of the Asian cole slaw (which include other ingredients as snow peas, carrots, radish) and didn't include sugar in the dressing. The vegetables used were perfect, but the absence of sugar made the dressing too sour. It might be a good idea to include a little bit of the sugar.


Happy summer!


Easy BBQ Back Ribs recipe adapted from tudogostoso.uol.com.br
Asian cole slaw recipe adapted from the original from K. Irwin. 


Price range: $

2 comments:

fillyourbelly said...

Excellent recipe! Ive never tried that kind of coleslaw. I love cilantro in just about anything...cant wait to try this one.

Thanks for sharing :)

Giselle said...

Thanks for following up. Let me know if it comes out good. :)