Terriyaki Pork Ribs, Asian Slaw, and Brown Rice
Last night I made this Asian themed meal using a simple pork rib slab, some cabbage, a carrot and some brown rice…
To start with heat your oven to 350*
Then take 1/2 a head of shredded cabbage, (Or a 1/4 head if your given a cabbage the size of the one pictured below.) 1 grated carrot, 1 TBS of black sesame seeds, 1/4 cup of white vinegar, 1/4 cup of sugar and 2 Tbs of sesame oil.
Put the shredded cabbage and grated carrot in a LARGE bowl.. In a small bowl whip together the sugar, vinegar, oil and sesame seeds. Pour over cabbage mix. Toss to coat cabbage throughly with the dressing. Cover with wrap, and put in fridge.
Then take your ribs, and separate them. Cut between the bones, making sure you cut halfway between each bone so each rib has plenty of meat. Some people like to boil their ribs, I don’t bother, but if you want, put them in a pot, add some salt and water and bring to a boil, let boil about ten minutes then drain. Put your ribs in a 9×8 cassarole dish that has been prayed with Pam or oiled. Take your favorite teriyaki or Asian ginger dressing and pour about 1 1/2 cups over your ribs.. Cover with aluminum. Place in oven for about an hour, remove aluminum and leave in oven for about ten minutes..
As soon as you put the ribs in the oven, put 4 cups of chicken stock in a pan, or your rice cooker. Add 2 cups of brown rice. Stir. Bring to a boil, them reduce to a simmer, cover with a tight fitting lid, and let it sit for 45 minutes. DO NOT lift the lid. Hit the hands of anyone who does lift the lid with a wooden spoon!! Rice cooks with steam! So lifting the lid, releases the steam, and your rice will not cook, or it will take longer and be chewier. After 45 minutes, lift the lid and check your rice. If your rice is tender and their is no more water, fluff it with a fork, take it off the heat, and cover to keep warm. My kids like to put a little soy sauce on their rice.
Set your table, remove your slaw from the fridge, and pull your ribs out of the oven. Enjoy! :o)
I am learning a new method of preparing and cooking real foods. This method requires soaking grains, beans, nuts and seeds for at least 7 hours before using them to help your body digest them easier. So, to make this meal this way, you would start soaking your rice about breakfast time the day you want to make it. Put 2 cups of warm, not hot,water in the pot your going to cook the rice in, add the 2 cups of rice and 2 TBS of acid (whey, lemon juice, apple cider vinegar etc.) Cover and let sit until ready to cook for dinner. Add 2 cups of broth, bring up to a simmer. Please note that rice or beans that have been soaked, take 1/2 the cooking time.