Summer is here and it's time for barbecued ribs


POSTED: Wednesday, May 26, 2010

With the school year wrapping up and Memorial Day right around the corner, summer is practically here. Time to fire up the grill and enjoy a cookout with friends and family.

This week we share two recipes that can be started the night before and finished when guests arrive. A few things to note: The red pepper flakes and chili garlic sauce should be adjusted to taste in the Spicy Bar-B-Que Rib recipe, especially if children are in attendance. As for the Bok Choy Salad, feel free to use just about any type of greens. The Nissin chicken ramen noodles, also part of the salad recipe, can be found at Japanese grocery stores such as Marukai Wholesale Mart and Nijiya Market — or simply use the wun tun chips for equally tasty results.



3 to 4 pounds pork spareribs or baby back ribs
Water to cover ribs
3 to 4 garlic cloves, crushed
1 pieced ginger (about thumb-size), crushed
2 tablespoons Hawaiian salt
2/3 cup brown sugar
1/2 cup ketchup
1/2 cup Kikkoman shoyu
1/4 cup sake, sherry or vermouth
2 cloves garlic, finely minced
2 tablespoons finely minced ginger root
1 tablespoon red pepper flakes or 1 tablespoon Vietnamese-style chili garlic sauce (optional)

Rinse ribs and cut into serving-size pieces. Place in large sauce pot, add water, crushed garlic cloves, crushed ginger, and Hawaiian salt. Bring to boil and simmer about 1 hour or until ribs are tender; drain and cool.

Combine sugar, ketchup, shoyu, sake, minced garlic, minced ginger and red pepper flakes or chili garlic sauce. Marinate ribs overnight. Grill or broil ribs, about 5 to 10 minutes on each side. Serves 4.

Approximate nutritional analysis, per serving (based on 3 pounds of ribs): 850 calories, 48 g fat, 18 g saturated fat, 0 mg cholesterol, greater than 3500 mg sodium, 49 g carbohydrate, 1 g fiber, 42 g sugar, 51 g protein



3 large bunches baby bok choy, chopped
2 cups chopped Napa cabbage
1/3 cup chopped green onion
1/2 cup sliced toasted almonds (optional)
1 tablespoon toasted sesame seeds (optional)
3/4 cup vegetable oil
1/4 cup sugar
1/4 cup red wine vinegar
2 tablespoons shoyu
1/2 package Nissin chicken ramen noodles, crushed, or 1 package (3-ounce size) wun tun strips

In salad bowl, combine bok choy, cabbage, green onions, almonds and sesame seeds.

In small jar, combine oil, sugar, vinegar, and shoyu; cover and shake vigorously.

Just before serving, pour dressing over salad; toss gently. Top with ramen noodles or wun tun strips. Serves 6.

Approximate nutritional analysis, per serving (including almonds): 380 calories, 34 g fat, 3.5 g saturated fat, 0 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 3 g fiber, 10 g sugar, 5 g protein


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