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Cooking with Chef Lesli: Caesar Coleslaw, Baby Back Ribs with Ginger-Soy Glaze

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Cooking with Chef Lesli: Caesar Coleslaw, Baby Back Ribs with Ginger-Soy Glaze. (Photo: KUTV)

Caesar Coleslaw

From Chef Lesli Sommerdorf for Harmons

Serves 8

Ingredients:

  • 1 ¼ cups mayonnaise
  • 1/3 cup fresh lemon juice
  • 2 tsp anchovy paste
  • 2 cloves garlic, crushed
  • 1 medium head (2 ¼ pounds) Savoy or green cabbage, cored and thinly shredded
  • 6 green onions, white and green parts, thinly sliced on the diagonal
  • ½ cup freshly grated parmesan
  • Salt and freshly ground black pepper

Instructions:

In a large bowl, whisk the mayonnaise, lemon juice, anchovy paste, and garlic until smooth. Add the cabbage and green onions and mix well. Cover tightly and refrigerate until chilled, at least 1 hour.

Just before serving, mix in the cheese. Season with the salt and pepper. Serve chilled.

Baby Back Ribs with Ginger-Soy Glaze

From Chef Lesli Sommerdorf for Harmons

Serves 4

Ingredients:

  • Five-Spice Mix
  • 1 (3” long) cinnamon stick
  • 4 pieces star anise
  • 1 tsp whole cloves
  • 1 Tbsp fennel seeds
  • 1 Tbsp whole black peppercorns

Ribs

  • 2 racks (about 3 ½ pounds) pork baby back ribs, membrane removed from the bones
  • 3 Tbsp Five-Spice Mix (see recipe below)
  • 5 Tbsp dark soy sauce, divided
  • ¼ cup orange juice
  • ¼ cup rice wine vinegar
  • Ginger-Soy Glaze (see recipe below)
  • Ginger-Soy Glaze
  • 1 cup dark corn syrup
  • ½ cup honey
  • ¼ cup sugar
  • ¼ cup fresh lemon juice
  • ¼ cup soy sauce
  • 2 Tbsp dark soy sauce
  • ¼ cup julienned fresh ginger
  • 1 red bell pepper, julienned

Instructions:

To make the spice mix, In a dry frying pan over medium heat, add all the ingredients and heat until fragrant, about 2 minutes. Let cool slightly. Grind in a spice grinder to a medium-fine consistency.

To make the ribs, rub the ribs with the Five-Spice Mix and brush lightly with the dark soy sauce. Place the ribs on a rack over boiling water in a large roasting pan. Cover and steam for 40 minutes, brushing occasionally with the dark soy sauce.

Preheat the oven to 350 degrees.

Carefully discard the water from the roasting pan and transfer the ribs to the roasting pan and pour on the orange juice and vinegar. Cover with foil and bake until the ribs are tender, about 35 minutes.

To make the glaze, in a medium saucepan over medium-high heat, add the corn syrup, honey, sugar, lemon juice, soy sauce, and dark soy sauce. Bring the mixture to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and simmer to reduce to a thick glaze, about 15 min. Remove from the heat and stir in the ginger and the bell pepper. Let cool.

Prepare a grill over medium-high heat or preheat the broiler. Grill or broil the ribs until lightly charred, 5-7 min. Cut between each rib and toss with the Ginger-Soy Glaze.


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