Hey, so it’s been awhile (2 months) since I have last posted, which when I think about it is a really long time. It’s not like I haven’t cooked in 2 months, but I guess nothing worthwhile?  This is a recipe I did awhile back and it turned out really well.  I got the recipe for the ribs here and made both the ribs and the slaw.  They complement each other nicely with the citrus and crispness of the slaw to contrast the sweet and savory of the ribs.  However, for the slaw, the recipe requires a lot of ingredients so I left a lot of things out, which didn’t detract from it at all IMO. Also, this requires a lot of stereotypical Asian ingredients, so thankfully I have most of this at home. But if you don’t, it does require a lot.

Ingredients:

Ribs:

• 5 lbs spareribs/baby back ribs
• 1 cup hoisin sauce
• 1/2 cup dark soy sauce
• 1/2 cup honey
• 1/4 cup sesame oil
• 1/4 cup rice vinegar
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 1 tsp red pepper flakes
• 1 tbsp salt
• 1 tsp pepper
• 1 cup chicken broth

Slaw:

• 1/2 cup cider vinegar
• 2 tbsp honey
• 3 tbsp soy sauce
• 1/2 cup vegetable oil
• 1/4 cup sesame oil
• 1 tbsp red pepper flakes
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onion/scallion
• salt and pepper
• 2 cups diced pineapple
• 1 cup julienned red pepper
• red and green cabbage shredded (I used the premade slaw mix from the market)

Directions:

• In a large saucepan over medium heat, combine the hoisin, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and red pepper flakes
• Bring to a boil and let simmer until a thick glaze. Remove from heat and let cool
• @ 275 degrees, place a wire rack in a large baking dish and pour the chicken broth into the bottom of the dish
• salt and pepper the ribs on both sides, wrap in foil, and place on baking rack
• Wrap the whole pan in foil and bake for 1-1.5 hours
• Let the ribs cool for ~15 min and then drizzle/coat the ribs with the glaze
• Broil for ~5 min making sure not to burn the glaze
• After removing the ribs and letting stand, drizzle a little more glaze
• For the slaw, whisk together the honey, vinegar, and soy sauce
• Slowly add the oils while whisking, and then add the cilantro, peppers, and green onions
• Add salt and pepper to taste
• In a bowl, mix the cabbage (or premade mix) and the pineapples
• Toss in the dressing and refrigerate until ready to serve
• Enjoy!