Have I already mentioned how much we love ribs? I am sure I did, and more than once. My default recipe is the first one I blogged about back in 2011, a favorite with Phil and the kids. But I am always trying new versions, although the basic method, cooking low and slow, then blasting them in high heat stays unchanged. This recipe was recommended a while ago by my friend Kathy, and once I read the magical words Gochujang, I knew I was going to love it. Plus, when you marry Gochujang with apricot jam, well… you see where this is going. Explosion of flavors.  Get your napkins. You’ll be digging into these babies with enthusiasm.


(adapted from The Splendid Table)

to cook the ribs:
1 large rack of pork spare ribs
1/2 cup coarsely chopped fresh ginger root (yes, half a cup)
2 whole garlic cloves, peeled
1/2 cup soy sauce

for the sauce:
1 tablespoon sesame oil
1/4 cup gochujang (Korean red chile paste)
1/4 cup apricot jam
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon white rice vinegar
2 garlic cloves, minced
2-inch piece of fresh ginger root, peeled and minced

Put the ribs in a large saucepan or stockpot with the ginger, garlic, soy sauce, and enough water to cover. Bring to a boil, reduce the heat to a simmer, and let cook gently for 1½ hours, until the ribs are tender and cooked through.

Meanwhile, combine all the sauce ingredients in a bowl and mix together well. Line a roasting pan with foil  and heat the oven to 400°F.

Arrange the cooked ribs on the prepared pan and brush with the sauce to coat evenly. Roast in the oven for 30 minutes, turning and basting the ribs with more sauce halfway through cooking. I do that step with the ribs loosely covered with aluminum foil.

Remove the pan from the oven and put the broiler on high. Brush the ribs once again with the remaining sauce, then broil until the sauce is sticky and just beginning to char at the edges.


to print the recipe, click here


Don’t be put off by the look of the meat once it’s out of the cooking liquid. Yes, it looks like hospital food, but  a smear with the killer gochujang sauce and the perfect environment of a hot oven (or you could use the grill too if you prefer) will turn this ugly duckling into a gorgeous swan…


I like my ribs to be falling off the bone, and that’s the reason why I baked them covered after they were out of the pre-cooking bath. It helps to take them to that stage. They are quite spicy, but the ginger and sweetness of the apricot jam balance the heat quite well.  I served them with thick spiralized cucumber, very simply dressed with lemon juice, olive oil, and a sprinkle of Tajin, a Mexican spice mix I’m very fond of.  Of course, you can go the more authentic route of rice and beans, maybe some cole-slaw, but ribs are heavy by definition, so I opt for a light side dish to compensate.



ONE YEAR AGO: Sobering Peach Sorbet

TWO YEARS AGO: Buttermilk-Blueberry Breakfast Cake

THREE YEARS AGO: Silky Cauliflower Puree with Almond Milk

 Popeye-Pleasing Salad
SEVEN YEARS AGO: Summer’s Finale



“Fahr-fah-lee.”  I love this word! So uplifting, it makes me smile… In my next life I want to be Italian. 😉

This recipe comes from The Splendid Table, from which I recently posted another recipe .  I don’t know about you, but even though I own a big collection of cookbooks, when I pick a recipe from one of them the chances are that I’ll make two or three in a row.

(from The Splendid Table)

5 qt salted water

For the roasted veggies
3 pounds butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium onion, cut into chunks
2 big handfuls of escarole or spring mix of your choice
1/3 cup basil leaves, torn
16 large sage leaves, torn
2 garlic cloves, chopped
1/3 cup olive oil
1/4 tsp red pepper flakes
1 Tbs brown sugar
salt and freshly ground black pepper

For pasta finish
1 pound bow-tie (farfalle) pasta
1/2 cup half and half
6 ounces asiago cheese

Turn the oven to 450F and bring water to boil.  Toss all the ingredients for the roasted veggies in a big bowl, place them in a shallow roasting pan (preferably in a single layer), and place in the oven for 25 minutes, or until the squash is tender.  Toss the veggies around a couple of times during roasting.

Cook the pasta until al dente, drain in a colander.  Once the squash is tender, turn the broiler on for a few minutes if you want to brown it slightly. The greens will be fully wilted, and almost crisp.

Scrape everything into a serving bowl, add the half and half, hot pasta and 1 cup of the cheese.  Toss to blend, adjust seasoning, and serve, adding more cheese on top if you want.


to print the recipe, click here

receita em portugues ao final da segunda pagina

Comments: This preparation perked my interest for two reasons. First, anything that joins pasta and butternut squash turns me on, gastronomically speaking. 😉 Secondly, I was curious about roasting greens together with the squash, something I’d never done before.  Since the same book had me frying a boiled egg with a happy ending, why not roast a few pieces of frisee?

We both loved this pasta – even leftovers next day were still tasty.  To speed things up, I peeled and cut the squash early in the morning, so when we arrived from work all I had to do was put the pasta water to boil, turn on the oven and dinner was ready in 35 minutes. I gave myself a pat on the back!

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Jump to the next page for a little story about butternut squash and the North Shore of Oahu….

Continue reading