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FareShare Gazette -- June 2009 Recipes

A home-style FareShare Gazette -- June 2009 Recipes made with Pork Back Ribs, Chinese Vinegar, Sweet Soy Sauce, Light Soy Sauce, and Hot Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 3 cup
• 1 tsp

Method (preview)

1. 1

   Blanch the ribs for 2 minutes in boiling water.

2. 2

   Remove them and prepare the rest of the ingredients.

3. 3

   Mix together the sherry, Chinese vinegar, agave nectar, sweet soy sauce, light soy sauce, catsup and water; place half in crock pot.

4. 4

   Layer the ribs, which I had cut into 3 ribs each chunk on top of the half liquid, then cover with remainder.

5. 5

   Put crock pot on either low, or high depending how much time you have...

6. 6

   In a small bowl whisk together honey, orange juice and vinegar first to ensure honey is dissolved.

7. 7

   Slowly whisk in olive oil.

8. 8

   Will keep for up to 2 weeks in the refrigerator.

9. 9

   Yields 1 1/4 cups of dressing.

10. 10

    Just before serving drizzle some of the dressing over the salad and mix lightly.

11. 11

    Whisk canola oil, lime juice, sesame oil and salt in a large bowl.

12. 12

    Add sweet potato, cabbage, scallions and Serrano (or jalapeno), if using; toss to combine.

13. 13

    Serve immediately.