ran across this recipe and it sounds good. And even though it’s supposed to be Korean flavors there are no strange ingredients that you can’t find in Rockdale, with the possible exception of sesame seeds which I would leave out anyway. I
Korean-style Pork Ribs
2 pounds pork loin rib racks
Salt and freshly-ground black pepper
1/2 medium onion grated
3 garlic cloves grated or crushed
1- inch piece of fresh ginger grated
2 tbsp honey
1/4 cup soft dark brown sugar
1/3 cup soy sauce
2 tsp toasted sesame oil 2 tbsp rice (or white or
2 tbsp rice (or white or cider) vinegar
3 tbsp water
1 tbsp sesame seeds plus extra to serve
Sliced scallions to serve
Preheat the oven to 350°. Line a baking dish with parchment paper or foil. You want enough foil to be able to fully wrap the ribs so you might need to join 2 sheets together to ensure the ribs can be covered in one layer.
Season the pork ribs generously with salt and pepper and lay them in the lined dish. Fold up the foil around the ribs. Slide the dish into the oven and bake for 1-1/2 hours.
Meanwhile, in a small bowl, stir the onion, garlic, ginger, honey, sugar, soy sauce, sesame oil, vinegar, water, and sesame seeds together.
After 1-1/2 hours, increase the oven temperature to 400° and remove the ribs from the oven.
Carefully open up the parcel and pour the sauce over the ribs, ensuring the pork is well covered. Return to the oven, uncovered, and cook, turning the ribs and basting halfway through, until the sauce is dark and sticky, about 30 minutes more. Don’t worry if the edges scorch during cooking; this is completely normal!
Cut the ribs into pieces and serve with some sesame seeds and the scallions sprinkled over the top.
—kwc— I like the ease of these “sheet pan dinners” that seem so popular lately. This recipe doesn’t say to line the sheet pan in foil, but I think that would make clean up easier.
If you have room in your refrigerator for a sheet pan you could prep this the night before and then stick it in the oven for the following day’s dinner. Or if a pan won’t fit, just get everything chopped and into a bowl the night before and put it on the sheet the following day.
Sausage and Pepper Sheet Pan Dinner
3 large bell peppers in assorted colors, cut into
1-inch chunks 1 large red onion, cut into
1 large red onion, cut into 1-inch chunks
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound uncooked sweet or hot Italian sausage
Fresh parsley or basil leaves for garnish, chopped (optional)
Preheat oven to 425°F: Arrange a rack in the middle of the oven.
Place the bell peppers and onions on a sheet pan, drizzle with the olive oil, season with salt and black pepper, and toss to coat. Spread them into an even layer.
Remove the casings from the sausage, if using links. Break the sausage into bitesized pieces and drop them in the empty spaces among the vegetables.
Bake until the vegetables are tender and lightly browned and the sausage is cooked through, stirring once halfway through, 25 to 30 minutes.
To serve, garnish with parsley or basil, if desired.
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