It’s National Chinese Take Out Day. I know it’s been a while since Covid turned our world upside down. I don’t know how businesses faired in your neck of the woods, but here many of the Mom and Pop places did not survive.
And some of the best Chinese Restaurants also closed their doors. I don’t know if that were a paranoia on the part of the owners to welcome diners again or a predigest on the part of diners regarding all things Chinese, but many of the sit-down restaurants never re-opened their dining rooms. Eventually relying on take out only wasn’t enough to keep them going, and sadly they are now gone.
That’s okay – I don’t mind home cooked meals – obviously. When it came time to celebrate Chinese Take Out I realized that I haven’t made Filipino Spare Ribs in a very long time. Okay, so Filipino isn’t exactly Chinese, but it is Asian. Pared with the right spicy noodle dish, it’s awesome. Hope you enjoy this as much as my family did. Happy Chinese Take Out Day!
Filipino Spare Ribs with Spicy Stir-Fry Asian Spaghetti
Filipino Spare Ribs
4 or 5 lbs Pork Spare Ribs
3 Yellow Onions, divided
8 oz can Crushed Pineapple
2 tablespoons minced fresh Ginger
6 tablespoons Soy Sauce, divided
1/4 teaspoon Black Pepper
6 whole Star Anis Pods
1/2 cup Beef Stock
1 tablespoon Vegetable Oil
1 cup Honey
3 tablespoons Brown Sugar
1 tablespoon Worcestershire Sauce
1 tablespoon Lemon Juice
4 drops Red Tulip Food Coloring, optional
Trim ribs, remove silver backing. Peel and cut 2 onions into wedges. Peel and dice remaining onion. Drain as much juice as possible from the pineapple. Reserve both the pineapple and the juice separately. Peel and mince ginger. Set aside.
Place ribs in a 5 to 6 quart stock pot. If necessary, cut ribs into sections that will fit snugly in the pot. Add the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Add just enough beef stock to prime pot, about 1/2 cup. (You will want ribs to eventually cook in their own juices)
Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1-1/4 hours. Stir occasionally. Only add more liquid if not enough liquid is accumulating in the pot for the ribs to cook in meat juices.
Meanwhile, heat oil in a medium skillet over medium heat. Add remaining minced onion and ginger. Sauté, stirring often, until onion is soft.
Blend in the honey, brown sugar, Worcestershire sauce, lemon juice, crushed pineapple, and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Taste, add pineapple as desired for a more Island taste. If using, add food coloring for a red glaze. Remove from heat, let cool for 5 minutes. Place mixture in a blender; puree. Return to a small saucepan over low heat. Let simmer until thick, set aside.
Heat oven to 400-degrees. Line a large baking sheet with foil for easy clean up. Set aside.
Using tongs, remove ribs from stock pot and arrange in a single layer on the prepared baking sheet. Brush evenly with the glaze mixture; bake in the heated oven, basting often with a mixture of pan drippings and glaze, about 30 minutes or until ribs are well glazed.
Arrange on a serving platter and enjoy.
Spicy Stir-Fry Asian Spaghetti
8 oz White Mushrooms
4 Green Onions
1 Garlic Cloves
8 oz Snap or Snow Peas
8 oz Spaghetti Pasta
3/4 cup shredded Carrots
2 tablespoons Oil
1/4 cup Soy Sauce
1 teaspoon Sugar
1/4 teaspoon Cayenne Pepper
2 tablespoons Sesame Seeds, optional
Bring a large pot of water to a boil for the pasta.
While the water comes to a boil, slice the mushrooms and set aside. Cut the green onions into 1-inch pieces and set aside. Peel and mince the garlic, set aside.
Trim the ends from the snow peas, then cut on the bias into 1-inch pieces.
Cook pasta according to package directions. Meanwhile, in a large wok, sauté the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer.
In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through.
Sprinkle with sesame seeds, if using and serve.
Let hearts rejoice who search for the Lord.
Alleluia.
