Tangy Spare Ribs with Ramen Cabbage Salad and Rainbow Sherbet for Dessert
by Jes Mostek
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A couple helpful substitution hints (a dash of this and a pinch of that will suffice):
-the "Chinese 5" are: anise/fennel, ginger, cinnamon, cloves, and hot pepper.
-Hoisin sauce consists of: soy sauce, peanut butter, honey/molasses, garlic, vinegar, and chili powder.
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In addition to the recipes, you will also need the following for this meal:
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1 pint
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rainbow sherbet
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Recipes:
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Oriental Ramen Cabbage Salad
by Jes Mostek
serves: 8
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| Ingredients: |
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1 (1 lb.) pkg. |
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shredded cabbage for coleslaw |
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5 |
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green onions, diced |
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1/4 c. |
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butter, melted |
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2 pkg. |
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ramen noodles |
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1/2 c. |
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sesame seeds |
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1 sm. pkg. |
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slivered almonds |
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1/2 c. |
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salad oil (any variety) |
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1 tsp. |
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soy sauce |
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1/2 c. |
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white granulated sugar |
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1/4 c. |
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white vinegar (or apple cider vinegar) |
| Directions: |
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Crunch up the ramen noodles while they are still in their packaging. Carefully open the packages of noodles, and find and discard the seasoning packets.
In a large frying pan, melt the butter and saute the ramen noodles, sesame seeds, and slivered almonds until golden-brown. Transfer to a paper-towel-lined plate to drain off any excess oil and allow mixture to cool.
Meanwhile, combine the dressing ingredients. Stir together the vinegar, soy sauce, and sugar until sugar is dissolved. Then, while whisking rapidly, pour the oil into the mixture in a slow, steady stream. Continue whisking until the oil is well-emulsified.
Just before serving, combine coleslaw mixture, onions, and noodle mixture in a large bowl. Drizzle with dressing and toss well until salad is evenly coated with dressing.
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Tangy BBQ Spareribs
by Julie Long
serves: 4
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| Ingredients: |
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3 pounds |
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spare ribs |
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2 t |
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salt |
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1/2 t |
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garlic, minced |
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1/2 c |
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hoisin sauce |
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1/2 t |
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Chinese Five Spice |
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2 t |
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sugar |
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3 T |
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ketchup |
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3 T |
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green onions, chopped |
| Directions: |
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In glass mixing bowl, combine Chinese Five Spice, garlic, green onions, hoisin sauce, ketchup, salt, and sugar. Wash and pat dry ribs and cut into groups of three ribs. Place in CrockPot. Pour ½ c. water over ribs. Top with tangy BBQ sauce mixture. Cover and cook on low for 7-10 hrs. high for 3-4 hrs. Look through the lid to make sure the CrockPot isn’t becoming dry on the bottom; if appears to be too dry, add ½ c. water.
8 WW points/4 rib serving
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