Asian style ribs are hot this summer!
The NYT Dining Section Wed, July 7, 2004
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The ribs are marinated overnight in a traditional Asian marinade of soy, lime, honey, rice wine, minced shallots and ginger. Then he uses a spice rub of cumin, coriander, 5-star anise, cinnamon, paprika and brown sugar on the ribs before cooking them in a Chinese smokehouse.
He puts a pan of water on top of the fire of the smokehouse to cook the ribs with moist heat. Then it's an hour and a half of slow cooking to get those ribs soft and delicious.
Homemade plum ketchup
Our ketchup is made with plums, ginger, garlic, onions, sugar, vinegar and lots of spices simmered for about half an hour, pureed and then strained.
The ribs are served with mashed taro root, potatoes & yam along with sautéed mustard greens.
