Hoisin Pork Ribs
So I was sitting at my desk this afternoon, as I typically am on any given afternoon of my present-day life, on this particular day enraged at a box of styrofoam peanuts that had just arrived at my door containing: a juice box, a Nutri-grain Bar and a single packet of those little bread sticks with processed cheese product. (Like-a third of a three-pack, pulled apart.) This is what the PR people charged with promoting National Snack Month on behalf of the Canadian Automatic Merchandising Association decided would be a good idea, that I might open it up and be inspired to write about how concerned the vending machine people are with the health of all our kids who have snack machines in their schools and hospitals, and how we can all feel good about the fact that they now have healthy options like WHITE BREADSTICKS AND PROCESSED CHEESE PRODUCT. For real. That was the gist of the accompanying press release.
Boy, did they get the wrong person. I was fuming, tweeting, plotting my course of action when an email came out of the blue, letting me know that the group of Blog Aid contributors had ganged up to make a donation to Doctors without Borders in my honour. My emotions did a backflip. I couldn’t see to type for the tears. Had there been any witnesses they might have thought me a little unbalanced, going from annoyed hammering on my keypad to snivelling, grinning and searching for Kleenex.
There’s so much love around. I feel like all I did was reach into the pot and stir it up. Like Tea so eloquently put it, we cannot do it alone. (I love the way she widens the scope of love in our lives – I couldn’t agree more. Even as someone married, I get tired of Valentine’s day so narrowly defined as a mushily romantic, couple-y sort of occasion. Love is so much bigger than romance and overpriced roses for a member of the opposite sex you want to hop in bed with. It does indeed make the world go ’round.)
This wonderful lot schemed to make an even bigger difference to those who need it (and to me): Chef Michael Smith, Dana McCauley, Emily Richards, Catharine from Weelicious, Cheryl from Backseat Gourmet, Jeannette of Everybody Likes Sandwiches, Nishta from Blue Jean Gourmet, Lauren of Celiac Teen, Charmian from Christie’s Corner, Shaina from Food for my Family, Marisa of Food in Jars, Shauna and Danny from Gluten-Free Girl and the Chef, Lauren from Healthy Delicious, Alice from Savory Sweet Life, Tara from Seven Spoons, Jess of Sweet Amandine, Helen from Tartelette, Gail from The Pink Peppercorn, Pierre of Kitchen Scraps, Tim from Lottie and Doof, Tea from Tea & Cookies, Jamie from My Baking Addiction, Lori from Recipe Girl, Melissa from The Traveler’s Lunchbox, Brooke of Tongue-n-Cheeky and Aimee of Under the High Chair.
Thanks, guys. Sniff.
And let’s not forget dinner: this morning the CEO crew requested Chinese food in honour of the Chinese New Year and I managed to save some ribs for us. Dinner was fried rice to use up the last bits of broccoli and asparagus, and a half rack of ribs. And popcorn. (Also: I filled the blender with the last of last summer’s blackberries from the freezer, and when I turned to get the yogurt, W pressed the on button with the lid off.)
Hoisin Pork Ribs
Adapted from Canadian Living Magazine, April 2004
2 lb (1 kg) pork side or back ribs
1/2 cup hoisin sauce
2 Tbsp rice vinegar
1 Tbsp liquid honey
4 garlic cloves, minced
1 Tbsp. grated fresh gingerroot
big pinch hot pepper flakes
toasted sesame seeds and/or chopped green onions, for garnish (optional)Put the ribs on a rimmed baking sheet and cover tightly with foil; bake at 300°F for 2 1/2-3 hours, until tender. (Ribs can be cooked up to this point and then wrapped in foil and refrigerated for up to 3 days.) Meanwhile, stir together the hoisin sauce, vinegar, honey, garlic, ginger and hot pepper flakes.
Remove the foil, turn the oven up to 425°F, brush the ribs with sauce and roast for another 10 minutes, until dark and sticky. (Alternatively, you could finish them on the grill over high heat for a few minutes.) Sprinkle with sesame seeds and green onions. Serves 6.
February 16 2010 | pork | 16 Comments »
