Saturday, March 3, 2018: Dinner No. 108: Honey-Hoisin Ribs with Broccoli Stir Fry (and Crepes for dessert)
March 9th, 2018 by Katekoster

Tonight I (Max) was in charge of dinner and I wanted to make Asian-inspired ribs.  These ribs marinade in a hoisin-ginger marinade for several hours, then roast in the oven and finally get brushed with honey at the very end. We added more honey than suggested because who doesn’t love honey.  On the side I made stir fry broccoli and jasmine rice.  And Alex made delicious and decadent nutella-banana crepes for dessert.

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The hardest part of this recipe was cutting the ribs up (we bought a big slab of them); we had to use a Chef’s knife and meat scissors to cut them into ribs.

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Then we let them sit in a marinade made of chopped ginger, chopped garlic, hoisin sauce and soy sauce.  They need a minimum of two hours in the marinade.  Mom wanted salmon tonight so I experimented by using some of the marinade for a piece of salmon and roasting it too.

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For the ribs, I roasted them in a pan on a rack over a cup of water for about an hour, turning once mid way through.  I also roasted the salmon but only for about 15 minutes.  The final touch was brushing them with honey and letting them cook for 10 more minutes.  Meanwhile I chopped broccoli, blanched it (cooked in boiling hot water briefly) and stir fried it.  We served everything with rice.  Mom liked the ribs but she loved the salmon.  Next time she told me to make more salmon.

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Hi, this is Alex! For the crepes, I made a simple crepe mixture of eggs, milk, flour and salt.  The key is to gradually whisk the wet ingredients into the dry and then strain the whole mix to get out lumps.  It’s also easier to make if you have an electric crepe maker…we got one after we spent a week in Paris and fell in love with the crepe stands on the sidewalks (that had these cool crepe makers: sort of like a smooth grill pan).  If you don’t have an electric crepe maker,  use a crepe pan or shallow nonstick pan.

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After I made the batter, I heated the crepe maker, got all the ingredients ready, and poured a 1/2 cup of batter onto the heated, buttered crepe maker. When the first side was done, I flipped it over.

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Then came the fun part: spreading the nutella and bananas, folding and serving. I like it with whipped cream and strawberries!

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