fo o d
C E L E B R A T E E V E R Y D A Y
Pam
Ande
rs
OVEN-BARBECUED RIBS
PREP:30MIN. BAKE: 1 HR.40 MIN. OVEN:350°F
2
racks pork loin back (baby back)
ribs
(5
to
5 1 2
3
/2
pounds)
Va
cup packed brown sugar
2
Tbsp. garlic powder
1
Tbsp. ground black pepper
1
Tbsp. Chinese five-spice powder
1
tsp. ground ginger
Va
tsp. salt
Va
cup Dijon-style mustard
Vi
cup hoisin sauce
2
Tbsp. molasses
i
Tbsp. reduced-sodium
soysauce
i
Tbsp. rice vinegar
i
Recipe Asian Slaw (optional)
1. Preheat oven to 350°F. Cut ribs into
serving-size pieces. In a small bowl
combine brown sugar, garlic powder,
ground black pepper, Chinese five-spice
powder, ginger, and salt.
2
. Brush meaty sides of ribs with
mustard. Sprinkle generously with spice
mixture. Place ribs, bone sides down, in a
large shallow roasting pan. Bake, covered,
in for
1
hour. Carefully drain off fat.
3
. In a small bowl stir together hoisin
sauce, molasses, soy sauce, and rice
vinegar. Spoon mixture evenly over ribs.
Bake, uncovered, for 40 to 60 minutes
more or until ribs are tender. Serve with
Asian Slaw,
makes
6
servings
.
PER SERVING OF RIBS
779
cal, S3 g total fa t
(20 g sat. fat), 188 m gchol, 953 m g sodium,
28g carbo, 1 gfiber, 40gpro. Daily Values:
2% vit. C, 12% calcium, 20% iron.
ASIAN
slaw
In a large bowl combine 4
cups finely shredded bok choy and
1
cup
shredded carrot. Drizzle with a mixture of
V
a
cup seasoned rice vinegar,
1
tablespoon
cooking oil, and
1
to
2
teaspoons sugar.
Season to taste with salt and pepper. inb
A lOSt 0 f \l IS SpCIld
the better part of November sweating
the big meal, but there are twenty-nine other days to share a meal
with family and friends.
How about a late afternoon potluck one weekend this month?
Make the Asian-flavored ribs and slaw from the recipe at right and
ask guests to bring accompaniments. Suggest spring rolls or egg rolls
for an appetizer. Corn bread goes well with ribs regardless of the
flavorings in the sauce, so consider that as a side dish. To finish off
the meal, ask the baker in the crowd to make a pear orappje crisp.
There’s always Thanksgiving, so why not find another moment
to celebrate this month?
RECIPES
i
232
NOVEMBER
2008
BETTER HOMES AND GARDENS
PHOTOS: (PORTRAIT) MAURA MCEVOY, (RIBS) ANDY LYONS; FOOD STYLING: JILL LUST
