Oven Baked Spare Ribs

Are you salivating, yet??? This picture pretty much speaks for itself. I'm no BBQ expert but all I know is that these ribs are tender and they just fall off the bone! I finally figured out that slow roasting it at a low temperature, is what really does the trick! I like to start my ribs off on the outside gas grill. I've realized that doing so, gives the ribs a nice crust...almost like giving them a good sear on the outside, before preparing them for slow roasting. This recipe is a must try for your next BBQ or family gathering!!


Ingredients:

3 pound rack of baby back ribs, cleaned with membrane removed
salt
black pepper
garlic powder
paprika
cayenne(optional)
my homemade BBQ sauce(http://www.eatnowcrylater.com/2013/05/homemade-bbq-sauce.html)
olive oil

You will also need:

2-3 onions, sliced into thick onion rings
Baking sheet lined with foil

Line some foil on a baking sheet to make clean up easy. Then, take some thick slices of onion and place them in the middle of the baking sheet. It will act like a "bed" for your ribs, plus you'll end up with some caramelized onions too.

Wash and pat dry your baby back ribs. Remove the membrane(watch the video below on how to do this). Coat both sides of your ribs with some olive oil. Add some salt, black pepper, garlic powder and paprika to both sides. Be generous with the paprika.

Cook your ribs on an outside burner, using indirect heat at 350 degrees, for 1 hour. This will give your ribs a nice looking crust and prepare them for their slow roast. Remove and place on baking sheet.

Preheat your oven to 225 degrees.

Put some BBQ sauce on the bone side of your ribs and then transfer them to your foil lined baking sheet. Next, with the meat side up, sauce them HEAVY with some BBQ sauce. Cover tightly with foil and cook for 4 1/2 hours. After 4 1/2 hours, REMOVE THE FOIL, drain the liquid from the baking sheet, and place it into a small saucepan on medium heat. Cook for a few minutes, just until the sauce thickens. Put the thickened sauce back on top of the ribs and continue to cook UNCOVERED for 1 more hour. Wait for it to cool down slightly before slicing.

Notes: If you use a bigger rack of baby back ribs(or St. Louis style), they will take longer to cook. You can try baking your ribs at a higher temp to reduce oven time as well. Use good judgement and allow yourself some extra time! :)

Homemade BBQ Sauce

Summer is quickly approaching, which means more BBQ's, right?? I had the sudden craving for some spare ribs which also prompted me to come up with my own BBQ sauce. I AM SO HAPPY, I DID! I will never again, go back to store bought! My version is kid friendly so I don't put any spicy seasoning in it, at all, but if you like spicy(like I do), then I would highly recommend throwing in some chili powder/flakes, cayenne, Sriracha sauce, or even some chopped jalapenos into the mix! You are probably going to read through my list of ingredients and say to yourself, "HEY LADY, WHERE IS THE WORCESTERSHIRE SAUCE???" Sorry, folks but my recipe doesn't have it(nor need it)...plus, I think that my blend of hoisen sauce along with the concentrated tamarind pulp, give my BBQ sauce the perfect amount of tang and kick!

Papaya Salad

Papaya salad is a staple amongst most Cambodian homes. There are many different ways to make it...it all boils down to taste and preference. Thai style has just the basics like fish sauce, lime, sugar, and chili peppers. Some people like to add peanuts, basil, or even use Chinese long beans.  Cambodian and Laos people like to add prahok or padek which is a fermented fish sauce that is used as the base of the salad. I have many different variations of prahok sauce that I make, where I combine many different types of fermented pastes. So feel free to experiment and use whatever you have in your pantry. The sauce can vary from dark in color to lighter depending on what brand I use, or how much water I add. Some people don't even cook their sauces before they make the salad and just add it straight into the papaya right away. My most favorite way to make it, is actually with pickled baby crab. Haha. You are either, one: completely grossed out by what I just mentioned or two: salivating at the thought of tiny crab legs poking out of the spicy and sour goodness. Lol. I can't get that locally but if you can find it, it's also a good addition to your papaya salad. Either way, this recipe is a great recipe for beginners...make sure to taste check and adjust seasoning as needed.

Ingredients:

10 ounces of shredded GREEN papaya(you may add in some carrots sliced julienne)
some cherry tomatos, halved
2 garlic cloves, peeled
Thai chili peppers
1 lime
1 1/2 tsp of sugar
1 Tbsp of Prahok sauce(recipe below)
1 1/2 Tbsp of good fish sauce


For the Prahok sauce:

1 Tbsp of shrimp paste
1/3 cup of fermented fish paste(mud fish/prahok)
1/4 cup of fermented fish paste(mud fish/prahok) boneless
1 cup of water
1/2 tsp of MSG(optional)


Combine in a saucepan, ingredients for the prahok sauce. Mix well. On medium heat, cook the prahok sauce, making sure to keep it a rolling boil for about 5-7 minutes. Remove from heat and strain. Set aside and allow to cool completely before using.

In a mortar and pestle, add in 2 garlic cloves along with some chili peppers. Just one or two if you do not like it spicy. Pound it well until almost like a paste. Add in your shredded papaya, prahok sauce, sugar, fish sauce, and half of a lime(including it's pulp). Pound again and use a spoon while your smashing it to help you incorporate all of your ingredients together. Taste check. Adjust seasonings as needed. Remove onto serving dish. Repeat process.

Serve immediately. If you have any leftover prahok sauce, make sure to put it in an airtight container. Keep in your refrigerator for up to one month. Papaya salad is also delicious with a side of green cabbage or water spinach(trokuon). Don't forget to check out my recipe for Asian baked bbq chicken(recipe can be found here: http://www.eatnowcrylater.com/2011/05/beef-short-ribs-or-on-chicken-if-you.html)
which is my favorite thing to eat with papaya salad.

Here's the link to my kick-ass, julienne peeler: Kuhn Rikon Julienne Peeler (Google Affiliate Ad)

My Youtube channel trailer for non subscribers

Roasted Chicken on Steamed Buns w/Hoisen Sauce

Every once in a while, I just don't have the time to put a lavish meal together for my hungry, little army. And on those days, I head over to Costco or Fred Meyer's and purchase their whole, slow roasted chicken, and then I'll serve it with a side of steamed veggies. More often than not, I will usually have leftover chicken that's been tucked away in the fridge and forgotten, only to be found a week later. Woopsy daisy, I guess in the garbage, it goes!! NOT ANY LONGER! I've recently come up with my new go-to recipe for leftover chicken! THEY TASTE AMAZING and my kids absolutely love them!! They call them..."the yummy puffs!" Lol! If you're familiar with Peking duck on steamed buns(pancakes)with a sweet hoisen sauce, then you'll love this one cause the only difference here, is that I use chicken!! A MUST TRY RECIPE!

For the chicken you will need:

leftover slow roasted chicken, hand shredded
salt, sugar, onion powder, black pepper, and fish sauce to taste
chopped garlic
some chicken broth or chicken stock
olive oil

For the hoisen sauce:

Hoisen sauce(recommended Koon Chun brand)
a splash of sesame oil
brown sugar to taste

For the fried ginger:

one whole knob of ginger, peeled then sliced julienne
salt, sugar, fish sauce, black pepper to taste
olive oil

You will also need some plain, frozen buns(re-steamed)and then sliced open like a hotdog bun

For garnish:

Some green onions(white parts only), sliced julienne

On medium high heat, add in some olive oil into your hot pan. Next, add in your ginger slices and stir for a few seconds. Add in a little sugar, salt, black pepper, and fish sauce to taste. Fry until crispy. Set aside.

In a mixing bowl with your shredded chicken, add a little bit of salt, sugar, black pepper, onion powder and fish sauce. Next, add just enough chicken stock to re-moisten your chicken. Taste check. Don't make it too salty though, because you will get most of the flavor from your hoisen sauce! On medium high heat, add some olive oil and throw in your garlic. Stir fry it a little bit, and then add in your chicken. Heat it through and taste check once more. Remove and set aside.

Using the same pan, add in your hoisen sauce. Next, add a splash of sesame oil, but don't overdo it. Then, add in some brown sugar to taste. Finally, move your pan over to your stove, and on medium low heat, stir your hoisen sauce paste, just until all the brown sugar dissolves. Remove and place into a small, serving dish.

And that's all folks!! All that's left is steaming up the buns! This is a fun dish to make cause then all of  your guests can assemble their own mini sandwiches, as they please!!

Notes: You may replace fish sauce with soy sauce if you're not a fan. The type of hoisen sauce really does matter in this case. I highly recommend the Koon Chun brand. If you're super lazy, then you probably don't even need to add any additional flavorings to it. Other brands are a lot saltier, and just don't taste as good! Be careful NOT to over season your chicken! You will get a ton of flavor from your hoisen sauce. Also it's best to slice your buns while they are cold. Remove your frozen buns from the freezer, wait 10 minutes and then slice them. If you slice it after you've steamed them, they become difficult to cut because they are so soft.

Watch my video below to get a better idea!! :)