Honey Hoisin Baby Back Ribs Honey Hoisin Baby Back Ribs recipe Honey Hoisin Baby Back Ribs recipe Honey Hoisin Baby Back Ribs Honey Hoisin Baby Back Ribs Hi Guys! So this summer the boyfriend and I have been doing a lot of rib experimenting. We’ve grilled our ribs, used a slow cooker, baked and broiled them in the oven, and I think my favorite version by far is the oven method, finished on the grill. I really love how tender the ribs get… like fall off the bone tender. You can get this with a slow cooker as well, but I think the slow cooker takes ribs a little too far. I feel like the meat becomes a little too soft and I don’t like how the bones also get so soft you can easily bend an break them in half. While I love cooking them on the grill, I’m still fudging with the process a little. I love the smoky flavor you get, but I’m still having a little trouble maintaining a low temperature for many hours.

If you’re a rib cooking beginner, I think the oven is the perfect way to get your feet wet. Ribs are still fairly cheap right now, so it’s a great time to go to your local market, pick up a slab or two and experiment. The 12 hour dry rub is a must. It really helps to tenderize the meat as well as impart awesome flavor deep into the flesh. I know the dry rub list…well the entire ingredient list for that matter, looks a little scary, but I guarantee you these ribs are worth it. You can totally also simplify the dry rub with a little garlic powder, sugar and salt, but I love this particular combination of spices.

I love these Honey Hoisin Baby Back Ribs because they get nice and sticky once the glaze is slathered on and it’s place back under the broiler. We’ve provided broiler instructions because not everyone has a grill, but if you would rather finish these on the grill, which is my personal preference, I recommend you reserve the braising liquid. I would (carefully) throw the ribs onto a hot grill (pre-glazed), meat side up, and mop the braising liquid over the rack every 3 minutes for 6 to 9 minutes. Brush the glaze over the ribs, on both sides and allow the glaze to caramelize for 2 to 3 minutes before removing from the grill.

Although I’ve stuck to Asian flavors for these ribs, you can totally change the flavor profile around with a simple dry rub (as mentioned above) and finish the ribs with a barbecue sauce of your choice if that’s your preference. The overall method is the most important part here to ensure you have soft, tender and moist ribs.

I’m headed to a potluck picnic in Malibu this labor day and the boyfriend and I are seriously considering making these ribs as our contribution. If you’re still looking for a great labor day recipe to feed a crowd, maybe think about making these totally sticky, deliciously messy, crowd pleaser. Enjoy! xx, Jenny

 

Honey-Hoisin Baby Back Ribs
Serves 2 to 3

Ingredients:
1 (3 lb) rack baby back ribs
dry rub:
1 1/2 tablespoons light brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
braising liquid:
1/2 cup sake or white wine
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoon minced shallots
2 garlic cloves, minced
honey hoisin glaze:
1/4 cup hoisin sauce
1/4 cup honey
2 tablespoons ponzu sauce
2 tablespoons light brown sugar
garnishes:
2 green onions, thinly sliced
2 teaspoons toasted sesame seeds

Directions:
1. Place ribs on a baking sheet, lined with plastic wrap.
2. Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with plastic wrap.
3. Refrigerate and allow ribs to marinate for 12 hours.
4. Preheat oven to 250˚F.
5. In a medium mixing bowl whisk together all braising liquid ingredients.
6. Remove ribs from the refrigerator and unwrap. Place ribs atop a large sheet of heavy duty foil, meat side down, and lift up all sides around the ribs. Pour braising liquid over ribs and tightly wrap.
7. Place ribs onto a baking sheet and place into oven for about 3 1/2 hours.
8. While the ribs bake, place all glaze ingredients into a small saucepan and stir together. Simmer for 10 to 12 minutes or until the glaze reduces and thickens slightly. Remove from heat and allow glaze to cool.
9. Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
10. Turn broiler on high in oven.
11. Brush some of the glaze over the ribs and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
12. Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
13. Remove from broiler and allow ribs to rest for about 10 minutes. Top with green onions and sesame seeds. Serve.

 

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Honey Hoisin Baby Back Ribs

August 29, 2014  /   /   //  5 Comments

Roasted Corn and Poblano Risotto Roasted Corn and Poblano Risotto ingredients Roasted Corn and Poblano Risotto recipe Summer Risotto recipe  Roasted Corn and Poblano Risotto recipe Today we have a Risotto recipe for you. I know what you’re thinking, It’s summer, risotto is for fall and sweaters and boots and scarves. I would agree with you for the most part, but sometimes I want some risotto, and sometimes I want it in summer. So we made a summer risotto, a Roasted Corn and Poblano Risotto. We used Almond Milk in place of cream to lighten it up a bit, which works like a charm. We also used super fresh sweet corn, which is in season right now and amazing. We roasted up some poblanos so the flavor can really shine through and the finished everything with a little bit of parmesan. Delicious. The best part of this dish is that if you have leftovers you can turn them into appetizers by making little risotto cakes. Yum!

Roasted Corn and Poblano Risotto
Serve 3 to 4

Ingredients:
2 1/2 tablespoons unsalted butter, softened and divided
2 1/2 tablespoon extra virgin olive oil
2 shallots, diced
2 garlic cloves, minced
1 cup Arborio rice
2/3 cup dry white wine
4 to 5 vegetable or chicken stock, warmed
2 ears corn, roasted and removed from the cob
2 roasted poblano peppers, seeded and diced
1/2 cup Almond Breeze unsweetened almond milk
4 oz. Parmesan cheese, finely grated
salt and pepper to taste
garnish:
grated parmesan

Directions:
1. Place a medium skillet over medium-high heat and sauté shallots for 2 minutes. Add garlic and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.
2. Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add 2/3 cup warm stock, stirring frequently.
3. Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.
4. Stir in roasted corn and poblano peppers, almond breeze, and parmesan.
5. Top with a little more grated parmesan, adjust seasonings and serve.


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**This post is sponsored by Almond Breeze**

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Roasted Corn and Poblano Risotto

August 27, 2014  /   /   //  10 Comments

Lemon Poppy Seed Cookies Lemon Poppy Seed Cookies ingredients Lemon Poppy Seed Cookie dough Lemon Poppy Seed Cookie recipe We haven’t posted a cookie recipe on here for a long time. We finally have this Lemon Poppy Seed Cookie recipe up because it’s my new favorite. It’s not too sweet, and it’s really chewy, and really light. This isn’t a I’m emotionally destroyed I just broke up with my boyfriend and I’m eating cookies and ice cream on the couch watching Sex and The City kind of cookie, this is more like a I’m gonna drink some tea, and eat a cookie, cause I’m the boss of me kind of cookie. I would describe this cookie as an adult cookie. It has the perfect amount of everything you want in a cookie, and it’s not overly decadent, or crazy loaded with chocolate or pretzels or whatever. This is, simply put, a really GD good cookie. So go be boss and make yourself some cookies and eat them because you can.
♥ Teri

Lemon-Poppy Seed Cookies
Makes 48

Ingredients:
2 cups bread flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup pure cane sugar
1/3 cup light brown sugar
3 tablespoons honey
1 large egg
1 teaspoon vanilla extract
2 1/2 tablespoons grated lemon zest
1 tablespoon poppy seeds

Directions:
1. Preheat oven to 350˚F.
2. In a mixing bowl whisk together flour, baking powder and salt. Set aside.
3. In a stand mixer or using a hand mixer, cream together butter, sugars and honey.
4. Add egg and vanilla and continue to beat together. Scrape down sides of the bowl and fold in lemon zest and poppy seeds until well combined.
5.Stir flour mixture into the butter mixture and whip until fully incorporated.
6. Form cookie dough into a flat disc, cover with plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
7. Uncover and scoop tablespoon sized balls of cookie dough. Place balls of dough onto a parchment lined baking sheet, about 1 inch apart.
8. Bake cookies for 12 minutes or until the edges brown slightly, but the tops remain pale.
9. Remove cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.
10. Allow cookies to cool for another 5-10 minutes. Serve.
11. Cookies will keep in an airtight container for up to a week.

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Lemon Poppy Seed Cookies

August 25, 2014  /   /   //  26 Comments

Party_cakes cooling_cakes party_cakes_diy frosting_cakes decorating_party_cakes bithday_cakes As a kid I really loved crafty birthday parties where we made stuff. Mostly when I was growing up birthday parties were either gymnastic class stuff, or arts and craft stuff. I was very much more into the crafty stuff. So we decided just to show you a quick easy way to throw a little birthday party activity that is sooooooo easy. We used Betty Crocker Rainbow Chip Cake Mix to make it really easy and get a head start on our cake baking, and it makes it really easy to bake up these little cakes. We used 6” cake pans like this, lined with a parchment round at the bottom. Then we used Rich and Creamy Frosting that we put in bowls so everyone can frost their own cakes. If you wanted to get crazy, you could easily add some food coloring and make some great colors. Then we went into our crazy stash of spinkles, jimmies, and drajaes and just went for it. This way, you can have everyone decorate their own cakes the way they would want. You can find fun sprinkles here, or even at your local bakery supply places. This is where the more variety the better. This is just such a simple and easy way to throw a fun little birthday party with such a crafty activity! Check out Betty Crocker on Instagram. :)

*This post was sponsored by Betty Crocker. Thank you for supporting our sponsors! It helps us keep going!*

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Party Cakes

August 24, 2014  /   /   //  8 Comments