Cooking Thread~ Recipes & Things

[Martian_Tech_Adept]

Oven-Baked BBQ Pork Riblets

Ingredients:

• Pork riblets (large)
• BBQ sauce

Instructions:

1. Preheat your oven to 350°F.
2. Lay down a large sheet of aluminum foil (this will form the bottom of your packet).
3. Place the riblets on the foil and coat them generously with BBQ sauce.
4. Place a second sheet of foil over the top and crimp the edges tightly to seal the riblets in a foil packet.
5. Bake for 1 hour, or until the pork is cooked through and tender.

 

[Biigoh]

Oven-Baked BBQ Pork Riblets

Ingredients:

• Pork riblets (large)
• BBQ sauce

Instructions:

1. Preheat your oven to 350°F.
2. Lay down a large sheet of aluminum foil (this will form the bottom of your packet).
3. Place the riblets on the foil and coat them generously with BBQ sauce.
4. Place a second sheet of foil over the top and crimp the edges tightly to seal the riblets in a foil packet.
5. Bake for 1 hour, or until the pork is cooked through and tender.

Click to shrink...

Have you tried going down to 300 and then cooking for 2+ hours, and then pop open the foil and broil on high for a minute or 2 (please keep an eye on the meat when doing this) so that sauce caramelize?

 

[Imabot]

Been a while since I posted anything here. I've been lately into making Bento Lunchboxes for myself, so here's one I've made today:

Spoiler

1st Dish:
Pumpkin Hash Browns with Feta Dip:
300g Pumpkin flesh (Obviously no seeds and skin)
1 Chili Pepper
2 Green onions with chives
1 Clove of Garlic
2 tablespoons of Dill ( Preferably fresh)
2 Tbsp of chopped Parsley
1 teaspoon of Red Pepper powder
2 Large Eggs
2-4 Spoons of Flour
Salt & pepper
Oli for frying

Grate the Pumpkin. Chop Green onion, chives, Garlic, Dill, Parsley. Add it all to the pumpkin. Add Red Pepper powder, a teaspoon of salt, lots of Black Pepper, and eggs. Mix it, then add flour one Spoon at a time until you get a slightly unny batter. Use spoon to put small amout of batter on a heated pan.

For a dip, mix half a cup of Greek yogurt, 100g of feta cheese, 1 teaspoon of lemon juice, and 1 teaspoon of olive oil. Blend until smooth.

Dish 2:
Stir-fry Cauliflower with Cashew Nuts.

400g of Cauliflower curds
2 Cloves of Garlic
1 Shallot
1 Chilli pepper
1 Tablespoon of finely chopped or grated Ginger
30g of Cashew Nuts
Some roasted white sesame seeds.
1 Chopped green onion.
2 tbl spoons of Vegetable oil for frying

Sauce:
3 tablespoons of Soy Sauce
2 tbsp lime juice
1 tablespoon of Water
1 Tbl Spoon of Mirin ( Optional)
1 Tbl espoon of brown Sugar

Chop the chili, Ginger, shallot, and garlic, and sauté them in a heated pan for about a minute over medium heat, then add the cauliflower and fry for 5-7 minutes. Add the Sauce and nuts, then increase the heat and stir fry it for a few minutes, until the sauce reduces and coats all cauliflower curds. Remove it from the pan, add roasted Sesame seeds and chopped green onion, mix, and serve.

Snack:
Few Pickles. I like ones from vinegar brine with chili in it for a nice kick.

This is enough for 2 servings but can be more if you prefer smaller portions.

For nutrition facts: 1 portion is around 215 Calories, with apox of 10g of proteins, 23g of sugars, 11g of fats and 10 grams of fiber.

Enjoy.