Donna Cooks

Ribs & Beer (Asian Glazed Ribs, Lazy Potatoes, Ramen Salad, & Peachy Berry Parfait)
August 31, 2006, 11:34 pm
Filed under: Recipes

Summer’s almost over with Labor Day just around the corner.  This was one of my last chances to do a seasonal menu, and beer and ribs it was.  Pictured below is the main meal: Asian glazed ribs, lazy potatoes, ramen salad, and a cold bottle of Shiner.


Shiner Kolsch is a summer brew that was just perfect for this meal with its clean, crisp, effervescent quality.  And if the label says Shiner, all Texans must love it, right?

The great thing about this menu is that the prep work for the ribs is done the night before, so you’re not overwhelmed the day of the dinner party.  Most of the ingredients for the rib marinade (plum sauce, hoisin sauce, black bean sauce) can be found in the international foods aisle at your local grocery store, otherwise, you’ll have to venture out to an Asian foods market.


Asian Glazed Ribs

1/2 cup plum sauce
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp black bean sauce
1 tbsp chili paste (optional)
2 tbsp sherry (or chicken broth)
1 tbsp minced garlic
1 rack (about 2 lbs) baby back ribs

Combine first 7 ingredients in medium bowl and mix well.

Cut ribs into fourths and place in ziplock bag.  Pour in half of sauce mixture (reserve half for basting later) and let marinate overnight.

Heat oven to 350 F.  Place ribs on on roasting pan and roast 1 hour, turning and basting once during roasting.

Increase heat to broil, baste ribs one more time and broil for 5 minutes.

Remove from oven, wait 10 minutes before slicing

Serves 3 to 4

The lazy potatoes got its name because I had planned on making mashed potatoes (skin on with red potatoes) but ran out of time and patience.  Instead, I made up this recipe on the fly and it worked out pretty well.


Lazy Potatoes

1 lb red potatoes, quartered
1 tsp sea salt
1 tbsp butter or margarine
1 tsp salt
1 tbsp rosemary
1 tsp garlic powder
1/4 cup fresh grated Parmesan

Boil potatoes in large pot with sea salt until potatoes are tender.  Drain potatoes, return to pot, and toss hot potatoes with remaining ingredients. 

Serves 4


Ramen Salad

1 heart of romaine, chopped into bite sized pieces
3 tbsp pine nuts
3 tbsp slivered almonds
1 package chicken flavor ramen noodles
3 tbsp extra virgin olive oil
1 tbsp Balsamic or red wine vinegar
2 tbsp sugar

Crush uncooked ramen noodles in a large bowl (my favorite way of doing this is putting the ramen in a ziplock bag and hammering away with a meat tenderizer).  Combine with lettuce, pine nuts, almonds.  Toss to mix.

In a small bowl, combine ramen flavoring packet with olive oil, vinegar, and sugar.  Stir to mix well.

Toss dressing with salad immediately before serving (ramen noodles get soggy if dressing is mixed in too soon).

Serves 4

And last but not least, summer is the season for fruit.  You can do a fruit parfait with just about any kind of fruit, I just had an itch for nectarines and blueberries when I was at the grocery store. 


Peachy Berry Parfait

4 nectarines, sliced into thin wedges
1/2 pint blueberries
1 cup peach yogurt

Arrange nectarine wedges, blueberries, and peach yogurt in any way that you find fun/creative.  Drizzle with a little honey and serve.


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