The Best Baby Back Ribs

The Best Baby Back Ribs

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. 

 

Ingredients

  • 2 racks baby back ribs (about 4-1/2 pounds)
  • 3/4 cup chicken broth
  • 3/4 cup soy sauce
  • 1 cup sugar, divided
  • 6 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Dash cayenne pepper
  • Barbecue sauce, optional

 

Directions

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
  • Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
  • Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
Nutrition Facts

1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.

The Best Baby Back Ribs
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Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
The Best Baby Back Ribs
Print Recipe
Servings Prep Time
6 10 min
Cook Time
80 min
Servings Prep Time
6 10 min
Cook Time
80 min
Ingredients
Servings:
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Mongolian Ground Beef

Mongolian Ground Beef

Mongolian Ground Beef!

EASY dinner recipe for you!

You guys LOVED my Ground Beef Bulgogi recipe so I wanted to share this Mongolian Ground Beef recipe too!

It is as easy, simple and delicious as ground beef bulgogi.

Mongolian ground beef recipe is something you can fix fast and easy with only few ingredients you already have in your pantry, so no reason to not to try!

Are you ready for it?! Let’s get started!

Mongolian Ground Beef

Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.

In a small mixing bowl, combine soy sauce, sugar, chicken stock (or water), sambal, chili garlic sauce and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat.
Mongolian Ground Beef

Garnish with sesame seeds, because it won’t be perfect without sesame seeds.

Mongolian Ground Beef

I love enjoying Mongolian ground beef with fresh warm cooked rice!

INGREDIENTS

  • 1 lb ground beef
  • 8 cloves garlic, chopped
  • 2 tbsp shaoxing wine
  • 1/8 black pepper
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup chicken stock or water
  • 1 to 2 tbsp sambal, chili garlic sauce to your taste
  • 1 tsp corn starch
  • 2 tbsp cooking oil
  • 2 bundles of green onions, cut in to 2” long pieces
  • Sesame seeds

INSTRUCTIONS

  1. Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
  2. In a small mixing bowl, combine soy sauce, sugar, chicken stock, sambal and corn starch and set aside.
  3. Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
  4. Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
  5. Toss in green onions and turn off the heat. Garnish with sesame seeds and enjoy with warm cooked rice!

 

 

Mongolian Ground Beef
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Mini Pork Wrapped Asparagus

Mini Pork Wrapped Asparagus

Servings: 2               Preparation: 10min            Cooking: 10min

 

One great way to serve asparagus is by wrapping them in pork loin. Many recipes use pork belly or beef, but by using savory pork loin that has low fat, you can still get a delicious taste while not overpowering the flavors of the asparagus. Adding our YAMASA Soy Sauce to this dish creates a wonderful burst of umami that will instantly make you come back for seconds!

Ingredients

  • 4 slices (approx. 100g) of thinly sliced Pork loin (or Bacon)
  • 4 asparagus spears
  • A (Sauce)
  • 2 tablespoons of REGULAR SOY SAUCE (Alternative Organic Tamari, Less Salt soy sauce)
  • 2 tablespoons of “Sake” (rice cooking wine or white wine)
  • 1 teaspoon of Sugar
  • 1/2 teaspoon of Vegetable oil

 

Instructions

  1. Trim asparagus. To separate the hard unwanted stem from the tender stem, grab several spears at once, grasping the stems in one hand and the bottoms in the other then snap.
  2. Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
  3. Pour vegetable oil in a frying pan over medium heat and cook STEP 2.
  4. Turn the rolls over as you need until browned. Coat the Wrapped Asparagus with “A (Sauce)” and coat the rolls while cooking in pan. Slowly lower the heat after adding the “A (Sauce)”. Cut the rolls into easy-to-eat size, and serve.

 

 

Mini Pork Wrapped Asparagus
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Hasselback aubergine parmigiana

Hasselback aubergine parmigiana

Serves iconSERVES 2                                             Time iconHANDS-ON TIME 20 MIN

 

This hasselback aubergine parmigiana is delicious twist on a classic Italian dish. Crisp aubergine slices are baked in a rich tomato sauce and sprinkled with parmesan.

Get more inspiration with our 20 best aubergine recipes, including a tasty aubergine and feta frittata.

 

Ingredients

  • 1 large onion
  • 5 tbsp olive oil
  • 3 crushed garlic cloves
  • 2 tbsp tomato puree
  • 500ml tomato passata
  • 400g tin chopped tomatoes
  • 2 ½  tsp dried oregano
  • 1 tsp caster sugar
  • Large pinch of chilli flakes (optional)
  • 2 large aubergines
  • 50g grated Parmigiano Reggiano
  • 1 mozzarella ball
  • 30g dried breadcrumbs
  • Small handful fresh basil

Method

  1. Heat the oven to 200°C fan/gas 7. Halve, peel and slice the  onion. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat and fry the onion for 8-10 minutes to soften. Add the crushed garlic, then cook for 1 minute. Add the tomato purée and cook for 1 minute more.
  2. Pour in the passata, chopped tomatoes, 2 tsp of the dried oregano, caster sugar, a large pinch of chilli flakes (optional) and some salt. Bring to a simmer and cook for 10-15 minutes, stirring occasionally until slightly reduced. Pour the sauce into the baking dish.
  3. Take the aubergines and make widthways cuts at 1cm intervals, three quarters of the way through, so the slices are still attached at the bottom. Drizzle with 3 tbsp olive oil, getting into the cuts. Spoon a little tomato sauce into the cuts, along with 30g grated Parmigiano Reggiano. Arrange the aubergines in the baking dish on top of the sauce and bake for 30 minutes until the aubergines are slightly charred.
  4. Cut the mozzarella ball into 6-8 pieces, then dot over the aubergines. In a small bowl, mix the dried breadcrumbs with 20g grated Parmigiano Reggiano, 1 tbsp olive oil and ½ tsp dried oregano. Sprinkle over the aubergines and bake for 20-30 minutes until the cheese is golden and the aubergines are tender. Top with fresh basil and serve with crusty bread or a green salad.

 

NUTRITION: PER SERVING

CALORIES
782KCALS
FAT
48.5G (17.1G SATURATED)
PROTEIN
30.3G
CARBOHYDRATES
47.4G (32G SUGARS)
FIBRE
17.6G
SALT
1.3G

 

delicious. tips

  1. You’ll also need a 2-3 litre capacity baking dish.
  2. You can make the parmigiana up to 1 day ahead. Cool, then chill, covered. Reheat in a low oven for 30-40 minutes to serve.

 

 

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Open-Faced Breakfast Banh Mi

Open-Faced Breakfast Banh Mi

Total Time:   

Prep: 25 min.  +  standing Cook: 15 min.

 

 
 

Makes:

4 servings

Ingredients

  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup thinly sliced radishes
  • 1/3 cup julienned carrot

 

  • 1/3 cup julienned sweet red pepper
  • 1/2 pound smoked sausage, thinly sliced
  • 4 large eggs
  • 4 naan flatbreads, warmed
  • 1/4 cup zesty bell pepper relish
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onion
  • Fresh cilantro leaves

Directions

  • In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
  • Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Editor’s Note This recipe was tested with Mezzetta brand bell pepper relish.
 

Nutrition Facts

1 open-faced sandwich: 459 calories, 24g fat (9g saturated fat), 229mg cholesterol, 1370mg sodium, 42g carbohydrate (12g sugars, 2g fiber), 19g protein.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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