http://www.theislander.net. 75
NEWS 4 STEWS
and roughly chopped
Marinade
100 ml tomato ketchup
100 mil Hoisin sauce
1 teaspoon ground cumin
3 tablespoons brown sugar
Pop your ribs in a rather
large saucepan and cover
with cold water, Add all the
cooking ingredients. Bring
to boil (skimming off the
revolting froth) then lower to
simmer for 40 minutes. Take
pan off heat and allow ribs to
luxuriate and cool off in the
cooking liquid. (Handy little tip
here - do this the day before
and leave overnight)
Hook your ribs out of the
cooking liquid, knocking off
the bits of onion or ginger that
might be hanging on. Lay las
costillas on some paper towel
and dry. Mix all your marinade
ingredients in a bowl, add the
ribs and coat them throughly
with the marinade. Cover
and refrigerate for about
three hours. Conserve left
over marinade to baste ribs.
Preheat oven to 180C and
place the ribs on a baking
tray lined with foil. Cook the
ribs until the tops start to
caramelise, basting often.
This should take about 20
minutes. Place ribs on a
chopping board, hold a rack,
standing upright and using a
sharp, heavy knife, cut down
between the ribs leaving an
even amount of meat on each
side. Pile in a bowl and serve
immediately. This is pretty,
bloody sticky stuff, so Iād also
set up some lemon finger
bowls with plenty of napkins.Unfortunately, obesity is an
alarming issue - and a huge
disaster for any country that
has an obesity epidemic - and
a skinny jeans fad. My humble
advice for this dilemma is to
lose weight by eating naked
in front of the mirror. Very
effective as most restaurants
will throw you out before you
eat too much.God Bless America.
I really do love you.
Galley Goddess