Baby Back Spare Ribs
I recently realized that I was singing with wrong lyrics on Carly Rae Jepsen ‘s catchy hit song Call Me Maybe? I sing loud and sometimes dance to the song - Call me baby – instead of maybe and this is crazy! I’m relieved to know that no one heard it, because I mainly sing in my car.
The above paragraph has nothing to do with the recipe. I just remembered it because of baby back ribs. Still too cold for barbeque outside, so I grilled it in the oven but if I ask my husband to barbeque he definitely would do it…even in the rain, wind… Hey, shut the door! Where you think you’re going, baby?
Ingredients for 3 to 4 people
Equipment: steamer pan with lid
- Cut ribs to fit in your steamer rack but don’t put it in there yet.
- Sprinkle sake and salt over ribs and rub it in. Leave it for 10 minutes.
- Pour about a 2 cups of water in the steamer and put the lid on to boil water at medium high.
- When the steamer lets out steam then place ribs in the rack. Snuggle up to each other to fit.
- Put the lid back on and steam for 40 minutes or so, check the water level half way through –add more hot water if necessary.
Make sauce and complete cooking Note: This sauce is on the salty side, adjust miso paste and soy sauce for your liking.
Equipment: Line a 1 inch rimmed cookie sheet with foil; pastry brush
- Ketchup 4 Tablespoons
- Oyster sauce 4 Tablespoons
- Soy sauce 2 Tablespoons
- Miso paste 1 Tablespoon
- Tabasco 1 teaspoon or less
- Sesame Oil 1 Tablespoon
- Brown sugar 3 tablespoons (optional)
- Water 4 Tablespoons
- Mix every thing well in a small bowl. Reserve 1/3rd of sauce in an another small bowl.
- Heat oven to 400F
- Glaze the steamed meat all over with 2/3rd of sauce using the pastry brush.
- Bake it for 5-6 minutes. Glaze again with sauce and put it back in the oven.
- Switched to Broil setting, broil or 2-4 minutes until edges get charred.
- Cut meat along side of bone. Serve hot with reserved sauce.I grilled sweet potatoes and romaine lettuce too.
By the way, I like this part of the lyrics the best.
Before you came into my life
I missed you so bad
And you should know that
I missed you so, so bad
And I got the kick out of this video. Thank you troop for your service!!!
We three went to downtown Portland for ramen – new The House of RamenWe liked it!
Then we stopped for a cup of drinking chocolate at CACAO.Text me, maybe? You took your time with the call.I never go home empty handed. I’m so, so bad!I like the white chocolate with spicy passion fruit filling – spicy and sour.The smoky blue cheese chocolate spread. This is crazy! It’s hard to look right but this one is either sweet or savory. Yummmm.
Then I checked out YO Vintage shop across the street from CACAO. The vintage Lizwear for $23, now you’re in my way!
I have many left over strawberries from other projects. I needed to address it before the spoilage.This is strawberry sauce. So very easy to make and not overly sweet. Put on yogurt or……on the cornbread my husband made the other day instead of jam.
- Strawberries 400g Wash, remove stems and cut in half or quarter.
- Water 100cc
- Sugar 60g or more/less depending on your preference
- Cook strawberries and water in a sauce pan at medium heat. Stir and crush the fruits with wooden spoon, 3-4 minutes.
- Scoop off white foamy scum when it appears on top of the surface. Repeat as necessary This step is rather important for better tasting sauce. Approximately 8 minutes.
- Add sugar and cook more until the fruits loose shape. About 10 minutes.
- Strain through sieve and put in a clean jar/container. Keep in the refrigerator and use within 2 weeks.
If you have a question, here’s my number, so call me, maybe?