Dads Ribs N Rice Recipes

Steps:

• Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
• Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.

Steps:

• In a large resealable plastic storage bag, combine soy sauce, garlic, and pepper. Add ribs, seal, and shake to coat well. Marinate in the refrigerator for 1 hour. Preheat oven to 400°F. Remove ribs from marinade and discard excess marinade; place ribs on rimmed baking sheet(s). Bake 60 minutes, or until fork-tender. In a medium bowl, combine raspberry jam and chili sauce; mix well. Brush on both sides of ribs then cook for 10 to 15 more minutes, or until cooked through.

Steps:

• Set a large Dutch oven over high heat. Coat the pan with some canola oil. Sprinkle the short ribs pieces all over with salt and pepper. Add them to the pot and brown well on both sides, 4 to 5 minutes per side. Add the garlic and ginger to the pan and saute until fragrant. Then add the red bean paste, mirin, vinegar, sugar and sambal.Mix well to coat the ribs, and then add the chicken stock and 2 cups water. Bring to a boil, and then reduce the heat and simmer, partially covered, until the ribs are tender, 30 to 35 minutes.
• When the ribs are tender, transfer them from the braising liquid to a platter. Add the rice to the pot of braising liquid and stir well. Bring back to a boil, and then reduce the heat to a simmer. Arrange the short rib pieces back on top of the rice in an even layer, and then cover the pot and simmer for 20 minutes. After 20 minutes the liquid will have evaporated and the rice should have puffed up. Remove the lid and cook over medium heat for the last 5 minutes to crisp up the bottom.
• Serve family style directly from the pot (like a paella or bibimbop) and top with Guy's Homemade Kimchi and garnish with scallions.
• Begin by slicing the cabbage crosswise into 1/2-inch-thick slices. Place in a large colander and toss together with 2 tablespoons salt. Squeeze out the cabbage with your hands or tongs to force the salt into the cabbage and this will start drawing out the water immediately (this is what gives the pickled cabbage its distinctive crunch when finished). Leave to sit in a colander for 30 minutes.
• In a large mixing bowl, combine the rice vinegar, sambal, sugar, toasted sesame oil, garlic, ginger and season with salt and pepper. Whisk together well. Add the carrots, daikon and scallions.
• Rinse the cabbage under cold running water and firmly squeeze out excess liquid. Add the cabbage to the bowl with the other ingredients and mix well.
• You can choose to serve this immediately OR if you prefer, you can pack it into a 1-gallon jar, seal, wrap in plastic and leave to sit in the refrigerator for 24 hours before serving.

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

Steps:

• Cut 4 lbs of pork back ribs into serving size pieces.
• Simmer the ribs, covered, in enough water to cover for about 1 hour or until nearly tender.
• About 10-20 minutes or so before the ribs are done simmering melt the butter in a sauce pan; add crushed garlic and cook 4 to 5 minutes.
• Add the rest of the ingredients to the sauce pan and bring to boiling.
• Drain ribs and place in a shallow baking pan.
• Pour boiling sauce over the ribs.
• Bake at 350 F degrees for 20 minutes, basting often with the sauce.

Steps:

• In a Dutch oven, brown ribs in oil over medium-high heat. Cover and cook over low heat for 1-1/4 hours, turning occasionally. Remove ribs and set aside; drain. , In the same pan, bring tomatoes and water to a boil. Stir in the rice, green pepper, garlic, sugar, 1 teaspoon salt and Italian seasoning. Place ribs over rice; sprinkle with remaining salt. Cover and cook on low for 30 minutes or until rice and meat are tender.