I’m baaaack! I hope you all had wonderful holidays. I took such a long break from blogging that returning to the routine is .. like getting out of warm, cozy bed in a still dark, chilly winter morning…wishing to go back in…wait, that was this morning! And the fear that no one missed me is such a depressing thought, right?
The blogging is to me self-discovery with every post. As if I’m hiking up on a winding trail. The end of the journey seems to be around the corner yet I can’t see the finish line because of the curvature of the road… obstructed by bushes and trees.
Often I am so caught up on making Tuesday’s deadline that I forget how to enjoy the journey itself, the wind in my face, the scent of pine and wild flowers, the sunlight shining through the tall trees…. and sound of music in my head… when I’m feeling sad… snowflakes that stay on my nose and eyelashes, silver white winters that melt into spring. These are a few of my favorite things…ok enough Maria. Anyway, I must stay on course until I find the cure I mean whatever makes me smile and then I don’t feel so bad.
Spare ribs have big bones but not much meat. Meat tends to be tough and chewy..no wonder cheaper than other type of ribs however this recipe is diet friendly. Low fat and also sugar free. I decidedly need to un-found my extra pounds acquired over the holiday. Uniquely flavored with Yuzu the Japanese original citron fruits infused pepper, these spare ribs are interestingly addicting.
Ingredients and instructions for 4 to 6 servings (Print recipe here)
Equipment: pressure cooker if you have, not necessary but meat will be much tenderer. For stove top method- large skillet with fitting lid.
- Ribs with bone in – 3-4 pounds ask butcher to separate and cut in half to fit in your large skillet
- Vegetable oil 1Tablespoon
- White cooking wine or sake 3-4 Tablespoons
- 1 Ginger root about size of your thumb; peel and slice thin
- Yuzu (citron) Pepper paste 2-3 Tablespoons or more
- Bay leaf 2-3
- Soy sauce or ponzu sauce (optional)
- Heat vegetable oil in a pressure cooker pan or large skillet at medium heat. Brown the meat about 2 minutes.
- Pour in the wine, add ginger, bay leaves then put lid on. Cook for 20 to 40 minutes on low pressure. If you’re using skillet, cover with lid, steam cook on lowest heat setting for about 40 minutes
- Cool down the meat until it is safe to touch. Rub entire rib with Yuzu Pepper paste.
- Line a rimmed cookie sheet with foil and place wire rack on top. Lay the ribs meat side up. Broil in oven for 1-2 minutes or directly on barbeque, grill for 1-2 minutes until nicely charred on the edges. Serve with soy sauce or ponzu sauce as dipping if you like. You may sprinkle some salt to taste, and lots of napkins.
Rush to deliver two sheet cakes I made in a rain storm for a simple church wedding last Saturday. Raspberry Almond cake and Chocolate Mousse cake.
Natto lover’s dream(?) Christmas gift. Sooo Hamlet…y!
And this amazing looking wooden bowl was created by my son in law. Sorry the pic is not so great but believe me it is beautiful! Many other stunning pieces available for purchase through his web site.