SUMMER MEAL WITH AN ASIAN TWIST

Asian-Style Baby Back Ribs

Ingredients

2 slabs baby back ribs

Ingredients: Marinade

  • 1/3 cup tamari sauce (reduced sodium)
  • 2 tablespoons lime juice
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon five-spice powder
  • ¼cup brown sugar
  • 2 garlic cloves, minced
  • ½teaspoon crushed red pepper
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons cilantro, minced

Ingredients: Asian BBQ Sauce

  • ¼cup tamari sauce (reduced sodium)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • ¼cup ketchup

Remove the membrane from the backside of the ribs and place them in a large baking dish.

Marinade: Combine all ingredients for the marinade and pour it over the ribs. Turn the slabs to coat both sides. Cover the baking dish and marinate the ribs in the refrigerator for at least 8 hours, or overnight, turning occasionally.

Remove the ribs from the marinade and place them on a roasting rack in a large baking dish. Pour 1/2 cup water into the baking dish and cover the dish tightly with aluminum foil. Slow-cook the ribs in a 300 degree oven for 2 to 2 ½hours, until very tender.

Asian BBQ Sauce: In a small bowl, whisk together all ingredients for the sauce and let stand for at least 30 minutes to allow the flavors to blend.

To finish the ribs, place them on a broiler pan or baking sheet and brush them generously with the Asian BBQ Sauce. Place the ribs about 6 inches under the oven-broiler for 2 to 3 minutes, until the ribs are browned and glazed. To serve, cut the ribs into 3 or 4-bone sections. Pass the remaining sauce. Serves 4 to 6.

Potato Salad with Red Pepper and Chinese Cabbage

Ingredients

  • 1 pound baby Dutch yellow potatoes, small fingerlings, or new potatoes
  • salt & black pepper, to taste
  • 1/3 cup seasoned rice vinegar
  • ½cup sweet red pepper, finely diced
  • ½small red onion, thinly sliced
  • 1 cup Chinese cabbage (also known as napa cabbage), thinly sliced
  • 1 tablespoon toasted sesame oil

Cook the potatoes in a large pot of boiling water until tender-firm. Drain and cool briefly. While still warm, cut the potatoes in halves or quarters, depending on the size. Place the potatoes in a large bowl and season with salt and pepper. Add the rice vinegar and toss to coat. Add the red pepper, onion and cabbage and toss to coat. Add the sesame oil and toss again. Taste and add more seasoning, if desired. Serve the potato salad at room temperature, or chilled. Serves 4 to 6.

Stir-Fried Sugar Snap Peas with Shiitake Mushrooms and Red Pepper

Ingredients

  • 3 tablespoons peanut or vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 1 garlic clove, minced
  • 6 ounces sugar snap or snow peas, rinsed and strings removed
  • 4 ounces shiitake mushrooms, stemmed, cleaned and sliced
  • ½small red bell pepper, seeded and sliced into thin strips
  • 2 to 3 tablespoons tamari sauce (reduced sodium), to taste
  • seasoned rice vinegar (optional)

Heat the oil in a large non-stick skillet over medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the sugar snap peas, sliced mushrooms and red pepper and stir-fry for 2 to 3 minutes more, until the vegetables are tender-crisp and the mushrooms are tender. Sprinkle with tamari sauce and heat throughout. If desired, sprinkle with rice vinegar just before serving. Serves 4 to 6.

Wine recommendations by Patrick Nichols: 2005 Water Wheel Bendigo Shiraz, 2005 Opolo Reserve Zinfandel and 2006 Denner Vineyards Viognier.

Recipes by Jayni CareyCopyright, 2008.

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