Summer Dinner | Jovina is cooking

Sweet and Spicy Asian Grilled Ribs

The ribs take 2 ½ hours to cook.

Yield: 4 servings


1 piece of baby back ribs, trimmed of excess fat
2 tablespoons store-bought Asian spice blend {0r equal parts 0r Chinese spice powder, salt, brown sugar, red chilli flakes, sesame seeds, ginger, garlic}

1 small garlic clove, chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon hoisin sauce
2 tablespoons ketchup
1 heaped tablespoon of honey
1 heaped tablespoon of apricot jam
1 heaped tablespoon of brown sugar
1/2 teaspoon freshly grated ginger
3/4 teaspoon chili sauce (sriracha recommended)
1 spring onion, finely chopped


Preheat the oven to 300 degrees F.
Season the ribs with the Asian spice mix. Place the ribs, meat side up, on a large baking sheet. Cover with foil and bake for 1 hour.

While the ribs are cooking, prepare the barbecue sauce. Combine all sauce ingredients in a small saucepan over medium-high heat. Simmer over low heat for about 20 minutes until thickened.

After the ribs have cooked for an hour, remove the foil and place the ribs on a plate. Remove all of the fat from the pan. Place the ribs back into the baking pan.

Baste the ribs with the barbecue sauce. Continue basting the ribs 3 times every 20 minutes or until the internal temperature of the ribs reads 165 degrees F (approximately 1 hour and 20 minutes) of basting time on an instant read thermometer.

Place the ribs on a cutting board and let rest, covered with aluminum foil, for 5 minutes. Score the ribs between the bones and place on a serving platter.

Tomatoes stuffed with corn


4 firm, medium-sized tomatoes
2 cups fresh corn kernels, divided
¼ cup diced red peppers
3 tablespoons cream
2 chopped spring onions
Kosher salt, cayenne pepper and black pepper to taste
½ cup shredded cheddar cheese

Preheat oven to 400°F.

Cut off the top of the tomatoes; Remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato to keep the sides from collapsing during baking (discard the flesh or save for another use). Turn the tomatoes onto a plate and let them drain briefly while you prepare the filling.

In blender, blend 1/2 cup corn kernels and heavy cream until a puree forms. Pour into a mixing bowl.

Add the remaining corn, peppers, scallions, salt and pepper.

Season the insides of the tomatoes with salt and black pepper, then fill with the corn filling (amount varies depending on the size of the tomatoes). Arrange the stuffed tomatoes in a casserole dish. Squeeze the cheese onto the top of each tomato.

Bake the tomatoes hot for 15-20 minutes.



Half a medium head of kale
1 carrot
2 spring onions

1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seeds
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 tablespoon of honey
1 tablespoon lemon juice


Whisk together the ingredients for the dressing in a large bowl.
Finely grate the cabbage and carrots. Finely chop the spring onions.

Add the dressing and stir well. Cover the bowl and store in the refrigerator until ready to serve.

Posted by Jovina Coughlin in Cabbage Coleslaw Corn Healthy Italian Cooking Pork Lettuce Tomato

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