Hoison Pork Rib dinner.

Chef Note:

Tonight is a re-visit of my Hoison Pork Rib Dinner. While I loved the meal, I thought of a few things to make it better.

1) Instead of Baby Back Ribs, I’m using St. Louis ribs.
2) I’m doing a quick surface charring of the ribs on the grill instead of pan searing them on cast iron.
3) I’m using more Hoison sauce, about 1/4 cup
4) I’m adding Gochujang sauce to bring up the heat, about 1/4 cup.
5) I’m adding my Flat Iron Peppers, also for the heat. About a tablespoon.

THE ORIGINAL RECIPE:

It’s very possible I just devoured the best tasting meal from my kitchen this year.

But first, a preface. Three years ago, yesterday, I came to Colonial Beach abruptly. At the time I did not know that I would never go back to my home next to the beach in Cape Canaveral.

That resulted in ALL of my kitchen tools and toys did not come with me, so I slowly rebuilt over time. This week I bought a new pressure cooker, the last piece of a puzzle. My kitchen is now complete.

So tonight I give you a Hoison Pork Rib dinner.

1 thumb size young ginger – minced
2 pieces shallots minced
4 cloves of garlic – minced
1 cup of rice wine
2 tablespoons of brown sugar
1 tablespoon of hoisin sauce
1 tablespoon of oyster sauce
4 tablespoons of low sodium light soy sauce
2 tablespoons Apple cider
Enough water to cover the ribs

Sear the ribs, normally this would be done in the cooker, but it was too small, so I used a large skillet. Brown off all sides with olive oil and set aside.

In the pressure cooker, add the juices of the browning. Add you shallots, ginger, cook down and add the garlic. Then the rice wine (mirin). Then the sugar, hoisin, oyster sauce, soy sauce, cider and the ribs. Stir. Add water to cover the ribs. Stir. Then pressure cook for 45 minutes. I slosh the pan around a bit every so often to make sure the ribs are coated.

Meanwhile I cook my rice. 1 cup jasmine rice, 1.5 cups water with butter. Bring to a covered boil, lower to simmer for 15 minutes, then set aside. Never lift the top.

For tonight I heated up some peas with butter and garlic powder and a dash of black pepper.

Plate the rice, put on the ribs, spoon on some juice from the ribs. Add the peas.

I always loved this meal. Fall-off-the-bone ribs in a rice covered with a delightful sauce.