Extra special delicious is how my husband described this meal that I made last week and I concur, it's one of the tastier things I have made to lately and I was able to do it during a busy weekday so I hope you all get the chance to try it out. I almost always do country style pork ribs the traditional way, slow baked in the oven with a slathering of BBQ sauce and a side of cornbread and coleslaw, but I've been trending toward Asian flavors lately, especially since ordering a copy of Just Add Sauce from America's Test Kitchen, so I looked around for recipes, reached for the Hoisin and here we are. This is an adaptation of several of the Asian Sticky Rib recipes that are out there on the interweb.
Instructions for Ribs:
Once you've grilled the ribs and they are in your thickened sauce is a good time to do a quick stir fry on the snap peas. Add snap peas and toasted sesame oil to your pan and saute until tender at medium-high heat (2-3 minutes). Sprinkle with sesame seeds and salt once you remove peas from the heat.
Instructions for Honey-Ginger Coleslaw:
The slaw can be made anytime, it's the best if you let it sit for a while prior to eating. Just toss all ingredients together and serve cold or room temp.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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