Sticky Riblets, Garlic Mash and Asparagus
5 lb pork riblets
1/3 cup ketchup
1 tsp salt
3 cloves garlic (minced or thinly sliced or coarsely chopped)
1/3 cup soy sauce
1 bottle vinegar
4 stalks scallion/green onion minced or chopped.
2" ginger root peeled and minced or chopped
4 rings of sliced pepper (Jalapeno, chili, habanero, scotch bonnet, etc. seeds removed.)
1/3-1/2 c Honey
1. Cut/separate ribs while partially thawed.
2. Place riblets in a bowl and wash in generous amounts of vinegar and lime juice (apx 2 minutes) Pour off excess liquid and repeat. Combine all ingredients while constantly coating the meat. Add the honey last. (Refrigerate to marinate overnight or let stand 30 minutes. The longer it marinates the better the flavor.)
3. Arrange riblets in a foil lined baking pan; and cover with marinade and foil. Spoon marinade in the pan over the ribs occasionally.
4. Cook 30-45 minutes or until meat starts to pull away from the bone, in a 350 ºF oven.
Ingredients (Garlic Mash Potatoes):
1-3 heads Garlic (separate by cloves.)
3 TBSP Olive Oil
2 pounds Potatoes (peeled and diced)
1/2-1 stick Butter (cubed)
1/2-1 cup Whole milk
Salt & pepper to taste.
Directions (Garlic Mash Potatoes):
1. Place garlic in a pie pan and drizzle with olive oil. (Reserve 1 clove to boil with potatoes. Sprinkle with a pinch of salt and a pinch of black pepper. Place in 450ºF oven until tender and brown. Let cool.
2. Boil potatoes in salted water (12-15 minutes), until tender. Remove and drain. Return the potatoes to the pot.
3. Using a fork, crush the garlic until smooth.
4. Add garlic and butter to potatoes, then cream or mash. Add milk until desired texture is achieved.
5. Season with salt and pepper as necessary.
1 bunch Medium asparagus (apx 1lb)
2 TBSP Extra virgin Olive Oil
2 TBSP Freshly grated Parmesan cheese
1 TSP lemon zest (Freshly grated lemon rind)
Salt & freshly ground (cracked) black pepper.
1. Rinse asparagus thoroughly. Break off any tough or white bottoms and discard. (Optional - diagonally slice into 1-2" sections.)
2. Fill a saucepan half way up, and bring to a boil. Submerge asparagus and reduce heat to slightly simmer. Parboil asparagus for 2 minutes. Drain the water and toss in a olive oil, Parmesan and lemon rind mixture. Salt and pepper to taste. Serve warm or at room temperature. (Asparagus should be al dente.)
Until next time, when we can chit-chat again!