I love ribs. I can go to town on some finger-licking glazed, smoked, or BBQ pork ribs. It’s not a pretty sight and not real lady-like to be seen gnawing on a bone, face covered in sticky sauce. Doubly true whilst pregnant! I ate a lot of ribs while carrying Big Brother, I can’t believe he turned six on Friday. Speaking of which, I’ve lost quite a bit of baby weight using a simple trick. Eat like French women. There’s a book available that is on my wish list… French Women Don’t Get Fat by Mireille Guiliano, although without reading the book I have one simple rule: only eat when I am hungry and stop when I am full. Listen to your body and drink plenty of water and hot tea. The hot tea bit is more of a Chinese thing, so my neighbour says, you should drink warm or room temperature drinks to not shock your system. Green and white teas have additional benefits.
I have a craving for this one Chinese restaurant, Din Ho, where Hubby and I occasionally catch up over lunch. I saw these ribs on Martha Stewart as part of a Pupu Platter, I didn’t have baby back ribs but these turned out just as delicious.
Adapted from Martha Stewart’s Baby Back Ribs
- 6 lb rack of ribs, trim excess fat, divide into 3-4 rib portions
- 4 cloves garlic, minced
- 1.5 TBSP fresh ginger
- 3 tsp chili powder
- 3 Tbsp dark brown sugar
- 1/3 cup molasses
- 3/4 cup soy sauce
- 1 cup red plum preserves
- water (if needed)
Put the marinade in a large zippered bag, mix to combine adding a bit of water if it looks too thick. Add the pork ribs and refrigerate in a container for 12-24 hours.
Preheat the oven to 375ºF. Reserve the marinade as the ribs are removed to a foil lined rack on a sheet or broiler pan. Bake for 45 minutes to 75 minutes (it depends on how thick the ribs are and how you portion them), use the reserved marinade as your basting liquid. Remove from the oven and allow the ribs to rest before cutting individual ribs.
* You could bake the ribs until they are just cooked, then finish them off on the grill. This is a great way to get ahead of the game if you have guests to feed! Same applies to chicken, only the chicken should be covered in foil while in the oven to help maintain its moisture. Grill marks add a delicious touch to both ribs and chicken.
Very interesting! Good blog!
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Keep on posting!
Thanks 🙂