Chinese RIbs

Two new recipes both were good. One brought back wonderful memories of my childhood in Cleveland. When we went to a Chinese Restaurant we always had Ribs as an appetizer. I don't see them on menus now. The New York Times had a recipe for Chinese Style Barbecued Ribs and damn if they weren't close to what I remember. They are good!

I also liked the Greek Tomato Salad. It was interesting because it didn't have olives in it. Any salad with Feta Cheese is always winner in my book! This one is good one!

Greek Tomato Salad

New York Times

The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the top.

Ingredients

3 to 4    pounds ripe tomatoes, preferably heirloom

1           small red onion, sliced thinly crosswise

1 or 2   small sweet peppers, such as bell or corno di toro, sliced into thin rings

Flaky sea salt, such as Maldon

4           ounces Greek feta cheese

2           tablespoons roughly chopped mint

½          teaspoon dried oregano

Fruity extra-virgin olive oil, for drizzling

Preparation

1.   Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.

2.   Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

3.   Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

Chinese Style Barbecued Ribs

New York Times

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust — with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Ingredients

3      cloves garlic, smashed and peeled

4      scallions, white and pale green parts only, plus additional sliced scallion for garnish

¾     cup hoisin sauce

½     cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)

¼     cup honey or light corn syrup, more to taste

¼     cup soy sauce, more to taste

⅓     cup Chinese rice wine or vodka

¼     cup rice vinegar or cider vinegar

½     teaspoon five-spice powder

2      racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)

Cilantro leaves, for garnish

Preparation

1.  In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.

2.  Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.

3.  Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you’d use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)

4.  When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn’t cooked off.

5.  Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)

6.  Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don’t burn, and don’t baste them too close to the end; they should be dry and sticky, not wet on the surface.

7.  Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

Tip

If you're using 2 slabs of full-size spareribs, double the amount of marinade.