Asian Spiced Ribs, Shrimp & Vegetable Pad Thai, Southern Collard Greens

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asian-spiced-rubbed-ribs_s4x3_lgThis was a bit of a challenge this week based upon everyone’s input on what I should post.  Thai food was the winner but I also received requests for vegetarian and soul food (warms my heart)!  So here they all are.  I decided to address each and every one, and to create a menu that went well together.  Not just 3 separate dishes.  And since it is football season, I also kept that in mind.  So here they are, Asian Spiced Ribs, Shrimp & Vegetable Pad Thai, Southern Collard Greens!

Asian Spiced Ribs
This is a great twist on the traditional ribs. And FYI the total cook time does not reflect the amount of time needed for the ribs to sit after the rub has been applied.
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Prep Time
30 min
Cook Time
2 hr 40 min
Prep Time
30 min
Cook Time
2 hr 40 min
BBQ Sauce
  1. 2 tablespoons canola oil
  2. 4 cloves garlic, smashed
  3. 3-inch piece fresh ginger, peeled and chopped
  4. 1 large Spanish onion, coarsely chopped
  5. 3 cups fresh ripe pineapple chunks
  6. 1 habanero, chopped
  7. 1 cup fresh pineapple juice
  8. 2 cups hoisin sauce
  9. 1/4 cup ketchup
  10. 1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)
  11. 3 tablespoons ancho chile powder
  12. 2 heaping tablespoons Dijon mustard
  13. 2 tablespoons honey
  14. 2 tablespoons soy sauce
  15. 2 teaspoons ground star anise
  16. 1 teaspoon ground cinnamon
  17. Salt and freshly ground black pepper
Ribs
  1. 1/4 cup Spanish paprika
  2. 1 1/2 tablespoons dry mustard
  3. 1 tablespoon ground ginger
  4. 1 tablespoon ground star anise
  5. 1 1/2 teaspoons ground allspice
  6. 1 1/2 teaspoons kosher salt
  7. 1 1/2 teaspoons ground black pepper
  8. 1 teaspoon Thai chile flakes
  9. 2 racks St. Louis style pork ribs (12 ribs each), membranes removed
  10. 2 cups soy sauce
  11. 1/2 cup peeled and coarsely chopped fresh ginger
  12. 6 cloves garlic, smashed
  13. 1 tablespoon black sesame seeds
  14. 1 tablespoon white sesame seeds
  15. 1 bunch scallions, chopped
For the sauce
  1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
  2. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
For the ribs
  1. Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
  2. Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
  3. Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
If using a charcoal grill
  1. Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
  2. If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
  3. Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.
Socially Saucy http://michaelamusto.com/
Shrimp & Vegetable Pad Thai
For those looking to make this strictly vegetarian, simply omit the shrimp and substitute vegetable stock for the fish stock. And this also works almost any vegetable.
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Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Ingredients
  1. 7 ounces medium rice stick noodles
  2. 1/4 cup fish sauce (or vegetable stock with some soy)
  3. 1/4 cup rice wine vinegar
  4. 3 tablespoons palm sugar or dark brown sugar
  5. 1/2 teaspoon crushed red pepper
  6. 1/4 cup coconut milk
  7. 1 teaspoon tamarind concentrate, optional
  8. 1 tablespoon toasted sesame oil
  9. 3 tablespoons peanut oil
  10. 12 ounces medium shrimp, peeled and deveined
  11. 1 cup diced firm tofu
  12. 1 cup sliced shiitake mushroom caps
  13. 1 cup mung bean sprouts
  14. 2 large carrots, cut into matchstick-sized strips
  15. 1/2 cup matchstick-sized red bell pepper strips
  16. 2 tablespoons minced garlic
  17. 1/2 cup roasted, unsalted peanuts, roughly chopped
  18. 1/2 cup diagonally sliced green onions
  19. 2 tablespoons fresh lime juice
  20. 1/4 cup chopped cilantro leaves
  21. Sriracha (Thai hot sauce), for serving
Instructions
  1. Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.
  2. In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
  3. Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
  4. Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.
  5. Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.
Socially Saucy http://michaelamusto.com/
Southern Collard Greens
I have made these for over 15 years and slowly have finalized on a recipe that I love. You can easily substitute Turnip or Mustard greens.
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 large onion, chopped
  3. 1 clove garlic, finely chopped
  4. 1/2 lb smokey bacon, chopped (omit for vegetarian)
  5. 3 pound collard greens, chopped
  6. 6 cups chicken stock (or vegetable stock)
  7. 1 cup Apple Cider Vinegar
  8. Salt and freshly ground black pepper
Instructions
  1. In a large pot over medium heat, heat oil and add chopped bacon. Saute the bacon until crisp. Add onions until slightly softened, about 2 minutes add garlic, cook another minute. Add collard greens and cook another minute. Add the stock and apple cider vinegar, cover and bring to a simmer. Cook until greens are tender, at least 90 minutes. Season with salt and freshly ground black pepper as needed.
Notes
  1. One thing to remember is that, when adding the stock, it should cover the greens initially. The amount of stock needed may vary.
Socially Saucy http://michaelamusto.com/

Michael Musto

Just following my passion for cooking & helping Retailers, Restaurants, & Food Industry companies with Marketing Strategies. Along the way sharing recipes from amazing food bloggers, The love of great wines, artisan spirits, craft brews and of course Bourbon.

I grew up in the kitchen with my mother and grandmother and it's where I love to be every day cooking for my wonderful family. I hope you enjoy!

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