If you’re looking for a delicious new recipe to try out for your Labor Day barbecue, be sure to try these two from Rania Harris today!
Grilled Spareribs with Teriyaki Glaze
- 2 (4-pound) racks pork spareribs, trimmed of excess fat
- ½ cup Chinese five-spice powder
- Sea salt and freshly ground black pepper
- Teriyaki glaze:
- 1 cup low-sodium soy sauce
- 1 cup grapefruit juice
- ¼ cup Hoisin sauce
- ¼ cup ketchup
- 3 tablespoons rice vinegar
- ¼ cup brown sugar
- 1 fresh red chili, minced
- 2 garlic cloves, smashed
- 2-inch piece fresh ginger, whacked open with the flat side of a knife
- 2 tablespoons sesame seeds, for garnish
- Chopped fresh cilantro and green onion, for garnish
Preheat the oven to 300 degrees.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan, cover them with foil and slow-roast until they are almost tender, about 3 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, Hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the grill. Baste the ribs again with the teriyaki sauce and grill them for about 4 minutes per side, long enough to brown them well. Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
Spicy Cabbage Salad
- 6 cups shredded Napa cabbage
- 1 carrot – julienned
- 1 red bell pepper – seeded – deveined and julienned
- ½ English cucumber – peeled and julienned
- 4 ounces julienned jicama
- 4 green onions – cut into thin diagonal slices
- ¼ cup each: fresh mint, basil, flat leaf parsley and cilantro – chopped
- 3 tablespoons sesame oil
- ¼ cup freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon minced seeded Serrano chile
- 1 teaspoon grated fresh ginger
- 3 tablespoons peanut oil
- Sea salt and freshly ground black pepper to taste
- 1 cup toasted almonds – finely chopped
- Sliced almonds for garnishing
In a large bowl, combine the cabbage, carrot, bell pepper, cucumber, jicama, green onions and fresh herbs.
In a small bowl, whisk together the sesame oil, lime juice, vinegar, soy sauce, sugar, chile and ginger until the sugar dissolves. Gradually whisk in the peanut oil and whisk until well emulsified. Pour over the cabbage mixture and refrigerate for about 15 minutes. Season to taste with salt and pepper.