Home Maid Simple: Foodie Friday (with linky!)

Friday, January 20, 2012

Foodie Friday (with linky!)

Foodie Friday
Welcome to another Foodie Friday hosted here on Home Maid Simple and at Simple Living with Diane Balch.

Mark's favorite meat is pork, but I don't buy it very often. It is more of an indulgence when we do. Last week I found some Pork Riblets on sale, and decided they fit in the budget. I had no idea what to do with Riblets though, so I began browsing pinterest, and found this

Hoisin and Honey Pork Riblets
Oh they looked divine, and they sure tasted good as well!

Hoisin and Honey Pork Riblets (recipe from Smitten Kitchen)
3 1/2 pounds pork of spareribs, halved crosswise, preferably by a butcher, and cut into individual ribs
1/3 cup honey
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon English-style dry mustard
1/4 cup distilled white vinegar


In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well.
In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.
Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade

My favorite part of this dish, is that my 5 year old loved them! She ate two whole racks all by herself.   Princess V is a very picky eater, so it completely surprised us. I'm still unsure if it was the taste she liked, or if it was just fun using her fingers (I did not cut my ribs apart, I left them as a rack). 
We'll be using this recipe again for sure. It may not always be on riblets, but the sauce will be good on chops as well. 

What recipes have you tried recently? Link up below!

1 comment:

  1. Mark would have loved growing up in my family. We are sausage manufactures. I never even ate hamburgers. We ate sausage burgers. It is still my favorite meat (in moderation). Can't wait to try your recipe.

    ReplyDelete

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