#salt and pepper sparerib
Text
Excerpt: The Hands That Wield the Sword
And it truly was a feast. What would be multiple courses in a more Hylian setting was presented all at once on the Zora’s table. Sidon give Link the name of each dish as they pass it, happily placing however much of it the Hylian wants onto his plate (his first plate, anyway. Sidon quickly went to grab another when it was full.) Many of the dishes had names in Hylian, but the prince was eager to share what they were called in the Zora tongue as well and enthusiastically offered to learn their signs in the Zora Sign Language, as well as Hylian Common Sign.
On the table set in silver or stone bowls are foods Link had never seen. Hineska’ Agaga’, the Hylian rice dyed red with achote seeds, spiced with onion, garlic, and a hot pork sausage Sidon called chorizo; salads made of cucumbers and daigu’ radishes pickling in a bowl of soy sauce and lemon juice sitting beside a plate of stir fried bok choy, Hylian shrooms, and spicy peppers. The smell of hot frying oil filled his senses as they passed the fried vegetable lumpia, its rice paper wrapping dark brown and sizzling. A few bońelos uhang, small, pan-fried cakes of shrimp and vegetables sat next to the lumpia and red rice creating a small wall between it and savory breadfruit swimming in fresh coconut milk. Link recognizes the smell of kelaguen and tityas from the meal Kodah and Kayden gave him the morning before, but Sidon explains that this is kelaguen månnok, made with poultry rather than seafood. Its spicy aroma sent Link’s mouth tingling, the taste of sharp lemon, crisp spice, and fresh, earthy niyok coming back to him joyfully.
The “entrees,” as they would be called on Hylian tables, comprised of pansit bihon månnok; clear, thin rice noodles dressed brown with fish and oyster sauce, tossed together with sautéed snow peas, poultry, carrots, and bamboo shoots, topped with bright white, crunchy bean sprouts and lime juice. There was fresh, seared sizzelfin trout encrusted with sesame seeds that fell apart beautifully when you took a bite, the sesame seeds adding a delicious texture to the soft fish. Tender grilled pork spareribs sprinkled with only pink rock salt and course pepper sat at the end of the line followed by three small bowls of desserts, which, once they finally came into view, made Link’s eyes widen in excitement. In one sat steamed sweet niyok and cassava, its smell bringing a sense of freshness and cleanliness after the line of strong, savory dishes. Sidon has to turn Link away from the baked pumpkin empanadas (påstets) and crumbly inafliton roset cookies before he could stuff them in his mouth, promising that he will bring them once they sit.
At their place settings are cups of fresh water and an earthenware pot of lemon ginger tea. Link, a master of restraint, waits for Sidon to finish making his own plate and sit down before he explores the vast richness in front of him.
#i'm working on incorporating more culture into thtws#writing tptktb taught me a lot about what i want to write and also how i write#coming back to this first draft that i wrote in APRIL is coocoo nutzo to me#hence the two week breaks between updates#because i'm basically rewriting everything sksksksskk#anyway i do go into detail about food#so that's fun#sidlink#sidlink fic#my writing#my fic#link/sidon#link#prince sidon#loz fanfic
23 notes
·
View notes
Photo
Recipe for Robin's Spicy Ribs
Put your pork ribs in this spicily flavorful marinade for some serious grilling fun. It will be hotter in your mouth than a grill! 1/2 cup barbeque sauce, 1 cup chopped red onion, 1 teaspoon salt, 2 lemons juiced, 2 tablespoons Worcestershire sauce, 2 pounds pork spareribs cut into serving size pieces, 2 tablespoons crushed red pepper flakes, 2 teaspoons ground black pepper, 2 fresh jalapeno peppers chopped, 1 jar picante sauce, 3 cloves garlic minced, 3 tablespoons prepared mustard, 1/3 cup brown sugar
2 notes
·
View notes
Text
Delve into Flavorful Discoveries with Chinese Food Restaurant in San Francisco
Chinese cuisine is among the most diverse in the world, featuring aromatic dishes, bold flavors, and sometimes, one-of-a-kind, surprisingly delicious ingredients. Whether you’re craving your usual favorites or looking to try something new, May Lee Restaurant has the best selection for you. This Chinese food restaurant in San Francisco is located at 1256 7th Avenue and is open Monday to Friday and Sundays from 11:30 AM to 9:00 PM, so be sure to drop by.
May Lee Restaurant is known for serving the most delectable local Chinese cuisine. Their menu has something for everyone, so you and your family or friends don’t have to be picky or feel deprived. And if you’re not sure what to order, you can always ask the friendly staff for recommendations!
No time to dine in? Luckily, May Lee Restaurant is now online. Delicious Chinese dishes are just a few clicks away, and you can order them for delivery or pick-up!
Craving for dim sum?
May Lee is the best Chinese food restaurant in San Francisco when it comes to classic crowd favorites like siu mai, shrimp dumplings, BBQ pork buns, and vegetable and pork dumplings. Feeling adventurous? Try the Salt and Pepper Tofu Dim Sum and Wonton with Chili Sauce Dim Sum. For something sweet and savory, order the sesame balls dim sum in sweet sauce!
Whet your appetite with these options.
This Chinese food restaurant in San Francisco has a wide range of appetizers, from pot stickers, honey BBQ spareribs, honey BBQ pork slices, and egg rolls to contemporary options like fried crab cheese puffs, fried chicken wings, and fried garlic calamari. Or get the Assorted Appetizers, which consist of all-time favorites like egg rolls, fried shrimp, pot stickers, fried crab cheese puffs, and BBQ ribs!
You’ll never go hungry at May Lee Restaurant.
May Lee Restaurant has a diverse menu with satisfying dishes you’ll love to keep eating. Check out their one-of-a-kind Chef’s Specials like Phoenix and Dragon, which is sliced chicken (white meat) with shrimp and greens and the Chef’s special sauce. Or try General’s Chicken if you want it spicy. May Lee also serves authentic Chinese orange chicken in a sweet orange sauce.
Satisfy your Chinese food cravings!
Head to May Lee Restaurant or order your favorites online for pickup or delivery. Be sure to browse the menu on their website to see the full selection of beef, seafood, poultry, vegetables, pork, lamb, and meatless dishes.
1 note
·
View note
Text
[CC English SUB] 🫵手殘也OK！🍷紅酒豬肋骨一擊即中😋 ! 🍖Authentic Phil's BBQ Spare Ribs Recipe
1 waiting Premieres Apr 26, 2024 #spareribs #bbq #redwine
A’s Spare Ribs with Red Wine Sauce
Ingredients:
1.5Kg (2 Racks) .... Pork Rib
Salt, Pepper To Taste
250ML .... Red Wine
140G .... Brown Sugar
60ML .... Apple Cider Vinegar
¼TBSP .... Ground Allspice
250ML .... Tomato Sauce (250ml)
3TBSP .... Tomato Paste
100ML .... Water
A姐紅酒豬肋骨
材料：
1.5公斤 ... 豬肋骨（2條）
鹽、胡椒調味
250毫升 .... 紅酒
140克 .... 紅糖
60 毫升 .... 蘋果醋
¼茶匙 .... 雜香料粉
250 毫升.... 番茄醬
3湯匙 .... 茄膏
100毫升.... 水 (烤豬肋骨用)
Thank you for watching~
多謝收看~❤️
#spareribs #redwine #authentic #bbq
師奶煮HIGH遊樂園
1 note
·
View note
Text
| 032724 . WEDNESDAY . 📌 WONG PLACE
📍 Verve Two, 7th Avenue BGC, Taguig, 1630 Metro Manila
Matagal tagal din bago ko sya na idate. Kaya eto pambawi dahil puro ako videogames. Ngayon sya naman uunahin at bibigyan ko ng time. Actually matagal ko ng plano talaga na mag dinner kame sa labas, madami ako tiningnan na restau. tapos nakita ko to, sakto mahilig kame sa Chinese food kaya dito ko na sya dinala. Napaka ganda ng ambiance nya solid, pati syempre masarap din food nila.
Ito yung mga inorder namin, try namin yung ibang best seller nila.
● Pan-fried spicy wantons (must try! 11/10)
● Salted egg taro chips (must try! new fave)
● Calamansi Chicken
● Pork & Shrimp siomai w/tobiko
● Salt & pepper Spareribs
● Salted egg chicken
● Hakaw (must try! Ang saraaaap!
Solid yung Salted egg taro chips nila, di namin tinigilan, kaya nabusog kame agad e. Yung hakaw nila at siomai ang laki ng shrimp sa loob saraaaap! Lalo na yung Pan-fried spicy wanton nila grabe wala ako masabi. Gusto pa nga namin umorder kaso ang bilis talaga namin nabusog dahil ang bigat sa tiyan nung rice nila. Japanese rice talaga, nakalahati lang namin yung rice. Tapos hindi sila madamot sa chili sauce especially pag take out. Ang daming chili sauce. Tapos ang babait pa ng staff and manager nakangiti sila at infairness kabisado nila menu. Sa dami ng order namin walang lista lista kabisado nila agad astig! And mabilis din dumating yung food. And yung place medyo crowded sya pero ok lang kase talaga naman maganda yung place.
I hope mahal ko masaya ka sa naging date naten. Sa susunod ulit dadate kita hehe. Ikaw kaya ang forever date ko. Iloveyou po.
1 note
·
View note
Text
Slow Cooker Ribs recipes 2024 release
There’s no easier way to make amazing ribs than this Slow Cooker Ribs recipe! It produces tender, flavorful ribs that only take a few minutes to prep and are sure to impress any guests!
Ingredient
▢ 1 rack pork ribs* (about 2 lbs)
▢ 32 ounces BBQ sauce *
▢ salt and freshly ground black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon light brown sugar
>>>Get a FREE EBOOK with over 100 tricks to lean homemade recipes here<;<<
Instructions
Preheat oven to 400 degrees F.
Season the ribs generously on both sides with salt and pepper. Rub garlic powder, onion powder and brown sugar onto both sides of the ribs.
Pre-Bake: Line a large baking sheet with tinfoil or parchment paper. Bake the ribs on prepared pan for 15 minutes. Flip the ribs to the other side and bake for another 15 minutes.
Slow Cook: (I like to use a slow cooker liner, for easy clean-up). Place the rack of ribs around the inside of the slow cooker, meat side facing out. Alternately, cut the ribs into a few sections and place them in the slow cooker. Smother them in some barbecue sauce, reserving some sauce for serving later. Cover and cook on LOW for 4-6 hours, until tender but not falling off the bone.
Serve warm with extra barbecue sauce slathered on top.
Notes
Ribs: I prefer baby back pork ribs but spareribs, country-style and boneless ribs will all work. Double or triple the recipe for multiple racks of ribs. I can fit two racks of ribs in my 5 quart slow cooker.
......................................... Keep reading ...........................................
1 note
·
View note
Photo
Recipe for Apple Butter BBQ Ribs
Precook these BBQ ribs the day before, then marinate them in a mixture of apple butter and barbecue sauce and finish them up on the grill the next night for a quick dinner. 2 tablespoons lemon juice, 2 cloves garlic crushed, 1 teaspoon salt, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 4 pounds pork spareribs, 2/3 cup apple butter, 1 teaspoon ground black pepper, 14 fluid ounces barbecue sauce divided
0 notes
Photo
Slow Cooker Barbecued Ribs
For a quick weeknight meal, simmer pork spareribs in a simple homemade barbecue sauce in the slow cooker for several hours. 1/2 teaspoon salt, 1 tablespoon chili powder, 1 tablespoon soy sauce, 1 teaspoon garlic powder, 2 teaspoons ground cumin, 1/3 cup brown sugar, 2 tablespoons red wine vinegar, 6 pounds pork spareribs cut into serving-size pieces, 1 teaspoon paprika, 1 can chunky tomato sauce, 1 pinch cayenne pepper
1 note
·
View note
Photo
Larry's Smoked BBQ Spare Ribs Recipe
Sweet brown sugar and pungent paprika add intense flavor to these slow-smoked BBQ ribs that can be done on a grill, in a smoker, or in the oven. apple wood chips, 3 cups apple juice, 2 tablespoons light brown sugar, 2 tablespoons garlic powder, 3 racks pork spareribs, 3 cups barbeque sauce, 1 tablespoon salt, 1/2 cup paprika, 1 tablespoon ground black pepper
0 notes
Photo
Chef John's Sunday Pasta Sauce Recipe
This delicious tomato-based pasta sauce gets extra flavor from the combination of slow simmered beef, pork, and chicken. 1/4 cup freshly grated Parmigiano-Reggiano cheese, 1 slice beef shank, 1/4 teaspoon red pepper flakes, 2 teaspoons salt or to taste, 1/4 cup tomato paste, 2 pounds pork spareribs, 2 tablespoons olive oil divided, 6 cloves garlic, 2 bone-in chicken thighs, 2 tablespoons chopped flat-leaf parsley, 1 teaspoon ground black pepper, 2 cups water divided, 3 cans crushed Italian tomatoes, 1 pinch salt, 1 onion diced
0 notes
Photo
Spareribs and Kraut Recipe
On a chilly winter night, this straightforward dish of sauerkraut and baked spareribs is a hit. Serve with butter and crusty rye bread. 1 jar sauerkraut drained, 4 red potatoes quartered, 1 rack pork spareribs cut into 2-rib portions, salt and pepper to taste
0 notes
Photo
Recipe for BBQ Country-Style Pork Ribs - Sous Vide
These simple country-style pork ribs are slow cooked in a sous vide and then finished in the oven with a layer of barbecue sauce. 1/2 teaspoon red pepper flakes or to taste, 1 tablespoon kosher salt, 1/2 cup barbecue sauce or to taste, 1 tablespoon white sugar, 1 pound pork spareribs, 1/4 teaspoon ground black pepper or to taste, 1/4 teaspoon five-spice powder or to taste, 2 teaspoons liquid smoke flavoring or to taste
0 notes
Photo
Recipe for Slow-Smoked Pork Spareribs
Slow smoked ribs are rubbed with a sweet and spicy dry rub, cooked to perfection, then finished on the grill with a tasty sticky barbecue sauce. 1 lime cut into wedges, 1 tablespoon onion powder, 1 orange cut into wedges, 1 tablespoon garlic powder, 16 pounds pork spareribs, 1 teaspoon cayenne pepper, 1/4 cup soy sauce, 1 lemon cut into wedges, 1/4 cup paprika, 1 onion cut into wedges, 1 apple quartered, 1/4 cup lime juice, cooking spray, 3 cups red wine, 3 cups water, 1/4 cup kosher salt, 1/4 cup packed brown sugar, 1/2 cup ketchup, 3 tablespoons ground black pepper, 1/2 teaspoon celery seed
0 notes
Photo
Recipe for Classic Barbecued Ribs
In this traditional barbecue recipe, garlic salt is used to season the pork ribs before baking them with homemade barbecue sauce. 1 teaspoon salt, 1/4 cup white sugar, 4 teaspoons celery salt, 1 package pork spareribs, 1 pinch garlic salt or to taste, 1.5 teaspoons chili powder, 1 teaspoon paprika, 1/2 cup white vinegar, 1 teaspoon dry mustard, 1/2 teaspoon ground black pepper, 1 cup ketchup
0 notes
Text
Choosing Between Baby Back Ribs and a St. Louis Style BBQ
When it comes to ribs, there are two options; baby back or St. Louis style. Baby back ribs come from the part of the rib cage below the spine. They tend to be more substantial – containing more fat and are typically pricier.
St. Louis style ribs refer to spareribs that have been trimmed into a shape. While they do have bones, they also offer tastier meat. If you prefer fall-off-the-bone tenderness, opt for baby backs. However if you’re a carnivore, St. Louis style is the way to go.
Now that you’ve made your choice, it’s time to start smoking! Now, that doesn’t mean you should buy a pack of Marlboros. You need to smoke those ribs to get the best results.
Some Key Ingredients
Also, an essential element is the rub. Create your blend of spices like paprika, chili powder, brown sugar, garlic and cumin. Apply the rub generously on both sides of the ribs. Let them marinate in the refrigerator overnight so that the flavors can infuse just right.
Fire Up the Smoker or Grill and Keep the Barbecue Pellet at Hand
When you’re ready to cook, fire up your smoker (preferably) or grill using the best of the best woods for a smoky taste. The key is to maintain a slow cooking temperature; around 225 to 250°F (107 -121°C).
So, you need to practice patience. If you do, you’ll be rewarded with tender ribs where the meat effortlessly slides off the bone. Flip the ribs every 30 to 45 minutes when cooking. Baby backs usually take about 3 to 4 hours total cooking time while spare ribs can take up to 6 hours.
You’ll know that the ribs are done when the meat has pulled back from the bones – approximately one-half inch.
For a burst of flavor, give the rack a subtle spritz of apple juice or cider vinegar during the last 30 minutes of cooking. Afterward, allow the ribs to rest for 10 to 15 minutes before slicing and serving alongside with sides – sides like potato salad, beans, coleslaw, corn, beans, or cornbread. Smoking is always a good thing when you’re cooking barbeque ribs!
Once more – to ensure your ribs are exceptional, it helps to create a spicy and finger-lickin’ delectable dry rub. It’s that extra touch that makes all the difference. Experiment with rubs – find a recipe that is personally crafted by you.
How to Experiment and Create the Ideal Rub
When it comes to ingredients – think sweetness (some sugar); a kick for added zest (Chile powder); garlic seasoning (always good), onion powder for additional interest; crushed red pepper (a daring ingredient); and one more spicy punch in the form of cayenne pepper.
You’ll also want to include salt and black pepper (according to taste). Mix the rub’s ingredients, generously, coating each slab of meat – infusing the mixture on each side. Again, you should take your time. The longer the seasoning works its wonders, the better tasting the meat.
Allow the ribs and seasoning to remain at room temperature for 30 minutes and marinate them in the refrigerator overnight. Doing so will make them smoker- or grill-ready.
Patience is Always a Virtue – When It Comes to Smoking Meat
Again, when smoking ribs, you’ll need to cook the meat from 4 to 6 hours. Don’t get tempted to wrap the ribs in foil. as it traps steam and accelerates the cooking time. Only use foil if you notice some charring before the meat has reached its desired tenderness.
Should You Create Saucy Ribs?
The age-old question arises time after time. Should you sauce your ribs or leave them as they are? While some traditionalists argue that a perfect rack of ribs requires no sauce, some strongly disagree.
Creating your own homemade sauce is always a great option. While store-bought sauces may offer convenience, they often lack the flavor. Also, if you’re struggling to pronounce half the ingredients on the bottle, it’s probably best not to consume them.
Crafting your sauce allows you to tailor the taste according to your preferences. Craving some heat? Add chili peppers. Prefer it on the side? Increase the amount of sugar. Fancy some herbal notes? Sprinkle in rosemary and thyme.
As your ribs, near completion during the smoking process, it’s time to start brushing on that sauce. Begin with a medium coating. Gradually apply more every 10-15 minutes until your desired sauciness is achieved.
The longer you let the sauce sit on the ribs, the more it will absorb into the meat. Just make sure not to overpower the meat with the coating. If anyone wants more sauce you can always serve it on the side.
Round Up Your Barbecue Pellet for Smoking or Grilling
If you need barbecue pellet, Knotty Wood Barbecue features plum and almond wood pellets. With the right pellets, baby back ribs, rub, and sauce, you can cook to your heart’s content!
0 notes
Photo
Rib Rub for Fall-Off-The-Bone Ribs
Pork ribs are coated in a sweet and savory rib rub and grilled creating fall-off-the-bone tender meat perfect for hot summer evenings. 3/4 cup white sugar, 4 racks pork spareribs, 3/4 cup brown sugar, 1/4 cup seasoned salt, 1 teaspoon cayenne pepper, 1 tablespoon onion powder, 2 tablespoons paprika, 2 tablespoons ground black pepper, 1 tablespoon garlic powder
0 notes
Last Seen Blogs
alleinkaempfenderloewe
Luisa
sketchquill
Too short to be a Disney Princess =(
catboyieejeno
carina
littlemermaiids
dream ;
emilover-1
mari