Martha Stewart Recipe that while typically complex and layered is a great way to use sour cherries
Source: Martha Stewart Living, July/august 2019
Ribs
1. Stir together scallions, garlic, ginger, spices and salt.
2. Rub mixture evenly on both sides of ribs to coat,
3.Cover and let stand an hour or refrigerate up to a day. Bring to room temperature before cooking
Glaze
1. Combine cherries, sugar, scallions, ginger and vinegar in a saucepan; bring to a boil over medium heat. Stir to submerge cherries in bubbling liquid. skimming any impurities from the surface.
2. Reduce heat to medium and simmer, stirring occasionally, until sherries and scallions are very soft and liquid has reduced slightly; 40 to 45 minutes.
3. Strain through a fine-mesh sieve pressing to extract as much of the syrup as possible; reserve solids.
Transfer liquids to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes.
4, Let cool completely.
5. Transfer cherry solids to a blender and puree into a thick sauce, season lightly with salt.
6. Refrigerate glaze and sauce in separate airtight containers.
1. Meanwhile, preheat oven to 325 degrees or prepare a grill for indirect cooking.
2. Stir together soy sauce and oil; pour over ribs.
3. Wrap ribs in a double layer of parchment lined tin foil or place in a covered dish, and roast or cook over indirect medium-high heat 45 minutes.
4. Uncover and brush liberally with thick sauce, then recover and return to oven or grill; continue cooking, brushing every 45 minutes. until meat is tender and can be easily pulled off the bone; about 1 hour 30 minutes to 2 hours.
1. Prepare grill for direct heat cooking (or preheat the broiler with rack 8 inches from heat).
Brush ribs with glaze and grill over medium high heat; flipping once, until crisp and very browned on edges, about 5 minutes
2. Finish with a final brush of glaze and sprinkle with cilantro and scallions.
3. Serve with remaining glaze along side.
Short cuts can be taken but the end result following the recipe is elegant.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 314 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1415.3mg | 49 % | |
Potassium 439.6mg | 12 % | |
Total Carbohydrate 77.4g | 23 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 74.3g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 314
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