Today was dreay, wet and windy. It was cold; Son was cranky and acting up and Daughter #1 and I got into it when I told her that she was a tattletale and how no one likes a tattletale. (Truth be told, I was a tattletale growing up as well, and was such a goody two shoes about it, I was ostracized at school for being that person.) I was tired for most of the day and just not feeling all that perky.
But in the midst of all of that, something really lovely happened. A woman whom I had never met in person, although we had communicated through texts, emails, and online chats, came to my house. I got to meet her. (Lest anyone think that I am setting myself up to meet stalkers and psychos, she happens to be close friends with many of my close friends..I have just never met her in person.) She brought me a delicious apple cake, corn chips and bean dip, and shared with me and friend CY her life and her prayer requests. And we had time to pray together and it was good.
I prepared some of these Sweet and Spicy Ribs...just a few pieces to warm her tummy and to enjoy. They are simple to make (marinate and cook slowly) but taste wonderfully warm and chase away the clouds.
You can adjust the heat of these by adding more of the sambal oelek if you desire. If you make it as written below, they will only have a bit of mild heat, but nothing too overwhelming. Double the sambal if you want something far more fiery.
Sweet and Spicy Pork Ribs
Two slabs of baby back ribs (between 6-7 lbs), cut into three rib pieces (each slab divided into about 3 or 4 pieces)
1/2 cup of sugar
1/2 cup soy sauce
1/2 cup sake
1/2 cup vinegar
1/2 cup sambal oelek (increase to up to 1 cup for extra fire)
1/4 cup sesame oil
3 tablespoons garlic
3 tablespoons ginger
1 teaspoon black pepper
Mix all ingredients, except for pork ribs, together. Make sure sugar is dissolved. Take each rib section and dip it into the marinade coating it fully, and then placing it into a flat pan where it will marinate, meaty side down. (the ribs will curve upward - the logic is trying to put the meatiest side in the marinade) Continue until all the ribs have been coated, and then pour remaining marinade over the ribs. Cover and marinate for at least 8 hours, if not overnight.
Preheat oven to 275. On a foil lined roasting pan, place ribs without marinade, arranging in a single layer. Cook for 3-3 1/2 hours, until ribs are tender. (Watch carefully the last hour or so, as they could burn.) Cut into individual rib pieces and enjoy!
simple and good