This week features dishes with a Chinese influence. Which one do you want to see delivered next time you order out? The Chile-Citrus Soy Glazed Ribs or the Green Tea Sorbet?
Chinese Chile-Citrus Soy Glazed Ribs
The Chinese cuisine loves to target numerous flavor profiles, sweet and sour, hot and spicy, and these ribs do just that! Who doesn’t love juicy, tender, fall off the bone ribs? Purists may say that bar-b-que ribs need to be grilled to be done right but I beg to differ! These baked ribs are truly the bee’s knees, Chinese bees that is. These Chile-Citrus Soy Glazed ribs are so juicy, tasty, and tender, and the meat falls off the bone with such ease, that they will leave you in food heaven!
Dry rub for Ribs:
- Kosher Salt and freshly ground black pepper
- 2 tablespoons Chinese five-spice powder
- Garlic powder
- Onion powder
- Adobo seasoning
- Crushed red pepper
- Tony Chachere’s Creole seasoning
- Webber Garlic and Herb Seasoning Mix
- Cayenne Pepper
- Zest of 1 large orange
- 1 rack pork spareribs. (you can cut in 1/2through the bone to make additional portions to share)
For the Chile-Citrus Soy Glaze:
- 1 tablespoon peanut oil
- 3-4 large cloves of garlic, thinly sliced
- 1 inch piece fresh ginger, sliced into quarters
- 2 tablespoons Hunan chile garlic sauce
- 1 tablespoon Sriracha
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 cup low-sodium soy sauce
- 1 cup mae-ploy sweet chili sauce
- 1/2 cup ketchup tablespoons ketchup
- 1-1/2 cups beef broth
- 2 tablespoons rice vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 large orange sliced
- 2tablespoons toasted white sesame seeds, for garnish
- Green onion, thinly sliced, for garnish
- Lay ribs out on a foil lined sheet pan.
- Pat dry with paper towels.
- Sprinkle ribs with salt and pepper.
- Season ribs with the rest of the ingredients for the dry rub.
- Be sure to season both sides
- Cover ribs tightly with foil. You will want to lock in as much moisture as possible to keep these ribs moist and juicy.
- Let the dry rub marinade the ribs in the refrigerator for 24-48 hrs.
- Pre-heat the oven to 300 deg F
- Once the oven is ready, place the ribs in the oven and set timer for 3 hrs
- After 2-1/2 hrs, start making the Chile-Citrus Soy Glaze
- In a saucepan, heat 1 tablespoon of peanut oil on med heat.
- Sauté thinly sliced garlic and quartered ginger until fragrant (2-3 minutes, be sure not to let the ginger or garlic burn as it will make the sauce bitter)
- Add the Sriracha, Hunan chile garlic sauce, hoisin, and oyster sauce and sauté for 1-2 mins.
- Add rest of ingredients
- Bring sauce up to a boil then reduce to a simmer and let sauce reduce to thicken.
- Be careful not to let the sauce splash on you. Boiling sugar can really burn.
- When ribs have cooked for 3 hrs, remove foil covering. Be careful when uncovering, there will be steam that can burn.
- Ladle Chile-Citrus Soy Glaze onto ribs to coat and place ribs back in the oven on the highest rack.
- Set oven to broil an allow ribs and sauce to caramelize. Approximately 5 mins. Keep a close eye, ribs and sauce can burn easily.
- Remove ribs from oven and allow them to cool slightly before handling.
- Cut desired portions and place on a bed of white rice.
- Garnish with thinly sliced green onions and toasted sesame seeds and serve these delicious juicy ribs to your hungry diners!
Green Tea Gelato
Green tea has historically thought to promote heart health, weight loss, and provide cancer-fighting antioxidants. Frozen desserts are well known for promoting adiposity and couch potato-ism. Does this make green tea sorbet an enigma unworthy of our consumption? Probably not. I’d prefer to think of it like another famous Chinese symbol: the ying yang, a poignant reminder that two contrary forces can, and often must, work in harmony to produce something delicious.
I haven’t done it, but this recipe can probably be made without an ice cream maker. Chill appropriately and pour the base into a low flat container for freezing. It won’t have the silky smoothness of its churned counterpart but will still provide the same herbal/sweet taste. Also, matcha green tea powder (seen above) can be found either online or at your local hippie-friendly supermarket.
- 3 cups of whole milk
- 2 tablespoons corn starch
- 1/4 cup sugar
- 1/4 matcha (green tea powder)
- Heat 2 1/2 cups of milk on the stovetop over medium-high heat
- Use remaining 1/2 cup of whole milk to dissolve corn starch, sugar and matcha. Add to milk on stovetop once it starts to simmer.
- Turn heat to high and boil for 2-3 minutes stirring continuously.
- Remove from stovetop. Pour through strainer and chill in refrigerator at least two hours.
- Add to ice cream maker per manufacturer instructions.
- Allow to freeze for another few hours in a lidded container before enjoying.