Asian Style Sticky Ribs w/ Daikon & Bok Choy Slaw

ASIAN STICKY RIBS WITH A DAIKON AND BOK CHOY SLAW

YIELDS: 10 PORTIONS

Ingredients

(VEGETABLES NEEDED)
2 EA HEADS BOK CHOY
2 EA MEDIUM DAIKON RADISH
3-4 EA SMALL WATERMELON RADISH
1 EA CARROT
4 EA CLOVES GARLIC -MINCED
1 EA BUNCH GREEN ONIONS
1 TBSP GALANGAL ROOT (CAN SUB GINGER)
(DRESSING)
3 TBSP OLIVE OIL
3 TSP TOASTED SESAME OIL
¼ CUP RICE WINE VINEGAR
5 TBSP CANE SYRUP
2 TBSP SOY SAUCE
1 EA GARLIC CLOVE – MINCED
1 TBSP GINGER
½ TSP SALT
½ TSP RED CHILI FLAKES

Instructions

1. WASH YOUR VEGETABLES
2. FINELY SHRED DAIKON, BOK CHOY,
CARROT, WATERMELON RADISHAND
GRENN ONION
3. ON TOP OF YOUR SHREDDED VEG, WITH A
(MICRO PLANE) GRATER. GRATE GARLIC
AND GALANGAL ROOT GIVE A GOOD TOSS
AND SET ASIDE.

Dressing

1. MINCE YOUR GARLIC AND GINGER AND
PLACE IN A BLENDER (VITA PREP)
2. ADD ALL OTHER DRESSING INGREDIENTS
AND BLEND UNTIL SMOOTH.
3. ADD TO SHREDDED VEG. MIXTURE AND GIVE A GOOD TOSS
FOR BEST RESULTS LET SIT OVERNIGHT IN FRIDGE TO MARINATE

You will need *2.5-5 pounds baby back pork ribs*

Brown Sugar Rib Rub

Mix:

1/2 cup brown sugar
1/2 tsp kosher salt – course
1/2 tsp chipotle chili powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin

Sticky Asian Sauce

Mix:

1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup Cain syrup
1 tbsp rice wine vinegar
1 tbsp galangal, fresh grated
2 tsp sesame oil
2 cloves garlic, finely minced
1/4 tsp crushed red pepper flakes

1. Preheat the oven to 300 degrees
Fahrenheit.
2. On the back of the rack of ribs, score the
white membrane in a one inch diagonal
pattern using a sharp knife or completely
remove the white membrane.
3. Stir the brown sugar rib rub ingredients
together in a small bowl. Pat the rub
mixture over the front and back of the slab
of ribs.
4. Place the ribs meat side up on a baking
sheet that has been greased or lined with
foil or parchment. Cover tightly with foil.
5. Bake the covered ribs for 2 – 2.5 hours.
Test for tenderness and if the meat is
easily pulling away from the bone. Cook
for an additional half an hour if needed.
6. Place the Sticky Asian Sauce ingredients in
a small sauce pan. Bring to a low boil and
simmer for 5 minutes. Let the sauce cool
to thicken.
7. When desired rib tenderness is reached,
remove the foil.
8. Turn the oven to broil. Brush the ribs with
the Sticky Asian Sauce. Broil for 2-3
minutes and then brush with sauce again.
Broil an additional 2-3 minutes until the
sauce starts to caramelize.

Garnish with any left over sauce, sesame seeds, and sliced green onions.