Summertime Dinner | jovina cooks



Candy and Spicy Asian Barbecued Ribs

Ribs take 2 ½ hours to prepare dinner.

Yield: 4 servings


1 slab of child again ribs, trimmed of extra fats
2 tablespoons store-bought Asian spice rub {0r equal elements 0r Chinese language spice powder, salt, brown sugar, pink chili flakes, sesame seeds, ginger, garlic}

1 small clove garlic, minced
1 1/2 tablespoons soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon hoisin sauce
2 tablespoons ketchup
1 heaping tablespoon of honey
1 heaping tablespoon of apricot preserves
1 heaping tablespoon of brown sugar
1/2 teaspoon freshly grated ginger
3/4 teaspoon chili sauce (advisable: Sriracha)
1 inexperienced onion, finely chopped


Preheat the oven to 300 levels F.
Season the ribs with the Asian spice rub. Put the ribs, and meat facet up, on a big baking sheet. Cowl with foil and bake for 1 hour.

Whereas the ribs are cooking, put together the barbecue sauce. Mix all of the sauce elements in a small saucepan over medium warmth. Simmer over low warmth for about 20 minutes till thickened.

After the ribs have cooked for 1 hour, take away the foil and place the ribs on a plate. Discard all of the fats on the pan. Return the ribs to the baking pan.

Baste the ribs with the barbecue sauce. Proceed to baste the ribs, each 20 minutes three extra occasions, or till the ribs attain an inner temperature registers 165 levels F on an instant-read thermometer, about 1 hour and 20 minted of basting time.

Place the ribs on a chopping board and let relaxation, tented with aluminum foil for five minutes. Slice the ribs between every bone and organize them on a serving dish.


Corn-Stuffed Tomatoes


4 agency, medium-sized tomatoes
2 cups recent corn kernels, divided
¼ cup diced pink bell pepper
3 tablespoons heavy cream
2 minced scallions
Kosher salt, cayenne pepper, and black pepper to style
½ cup shredded cheddar cheese

Preheat oven to 400°F.

Minimize off the tops of tomatoes; take away seeds and pulp with a spoon. Go away a 1/2-inch wall of flesh across the inside the tomato so the perimeters don’t collapse when baked (discard pulp or reserve for one more use). Invert tomatoes on a plate to empty briefly whereas making ready the filling.

Within the processor, mix 1/2 cup of corn kernels and the cream till pureed. Pour right into a mixing bowl.

Add the remaining corn, bell pepper, scallion, salt, and pepper.

Season the within of the tomatoes with salt and black pepper, then fill with corn filling (the quantity will range relying on the scale of the tomatoes). Prepare stuffed tomatoes in a baking dish. Press the cheese on the highest of every tomato.

Bake tomatoes for 15–20 minutes till scorching.



Half a medium head of inexperienced cabbage
1 carrot
2 scallions

1/4 cup mayonnaise
1/4 cup bitter cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lemon juice


Whisk collectively the dressing elements in a big bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.

Add the dressing and stir effectively/ Cowl the bowl and refrigerate till serving.





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