Ingredients
2.5 St. Louis Spare Ribs
2 tbsp Avocado Oil
1 Small onion, sliced
2 inch piece of grated ginger
4 cloves garlic, minced
1/2 tbsp of red pepper flake
1/2 cup Bachan’s Japanese Barbecue Sauce
1/4 cup season Rice Wine Vinegar
1/2 cup water
Directions
Pat dry ribs then sprinkle with salt and pepper,
Heat cast iron skillet to medium-ish high heat (#6 on the dial), add avocado oil to pan
brown ribs on all sides
Transfer to a plate
If pan is dry, added 1 tbsp of avocado oil, then add sliced onion, grated ginger, red pepper flake. When onions are beginning to soften, add garlic
After onions are caramelized, add barbecue sauce, rice wine vinegar, and water to skillet. Reduce to low and cover for 1 hour and 15 minutes, turning ribs every 20 minutes
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I’ve had an aversion to pork, and it likely was caused by overcooked pork chops served for weeknight dinner during childhood. Or maybe it was learning about trichinosis in high school Biology. Who knows.
With the grocery prices soaring in this economy, I’m trying to give pork a chance — and this is an attempt. It was delicious, but beef would have been better.
I have a pork shoulder in the freezer that I need to figure out what to do with. To be continued…
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