Monday, May 23, 2011
Siu Pai Gwat (Sticky Ribs)
There are not words for how good these are. I am usually pretty critical of the food that I cook and Geoff would choke down a charcoal briquette before saying anything bad about dinner. So when he told me the ribs were delicious, I said thanks and ate some green beans before attacking the ribs. "Holy crap, you are right. These are AMAZING!"
And so easy to make following a recipe from one of my favorite blogs (and cookbooks) Chocolate and Zucchini. You need to plan ahead a bit to make the 5 ingredient marinade and give your ribs (from a locally raised, heritage pig if you like) 24 hours to soak in all the goodness.
About 2 hours before you are ready to eat, sprinkle ginger and green onions over the top and bake. With 10 minutes left, drizzle on the honey. That's it.
And they are so, so good. I served them up with rice and green beans sauteed with sesame oil and a few spoonfuls of grapefruit jam. The leftovers made delicious stirfry.