Faith & Food

Recipes from Chef Sharon Van Meter

Thai BBQ Park Ribs

Yield: 6-8 Servings

Ingredients

Full Rack of Pork Spare Ribs

Marinade

  • 1 Tablespoon red curry paste

  • 2 garlic cloves, minced

  • 2 Tablespoons rice vinegar

  • 1 Tablespoon soy sauce

  • 1 Tablespoon brown sugar

Thai BBQ Sauce

  • 2 Tablespoons soy sauce

  • 4 Tablespoons fish sauce

  • 2 Tablespoons cilantro, minced

  • 4 Tablespoons peanut butter

  • 4 Tablespoons brown sugar

  • 1 1/2 Tablespoons tomato paste

  • 2 teaspoons rice vinegar

  • 2 Tablespoons chili garlic sauce

Directions

Sear the ribs on the grill. Combine all of the marinade ingredients in a bowl and coat ribs. Let sit in the fridge for at least 6 hours or overnight.

In a bowl, add all of the BBQ sauce ingredients and mix well. Store in the refrigerator until ready to use.

Wrap ribs in several layers of foil (to prevent leakage) and place in the oven at 300 degrees. Cook for 2 hours. Remove ribs from the oven and base one side with BBQ Sauce. Cook for an additional 10 minutes. Flip ribs and repeat several times.

Japanese Cucumber Salad

Yield: 4-6 Servings

Ingredients

  • ½ teaspoon red pepper flakes

  • 1 Tablespoon sesame oil.

  • 2 medium scallions

  • 2 Tablespoons fresh cilantro

  • 2 Tablespoons fresh mint

  • 1 Tablespoon toasted sesame seeds, divided

  • ¼ teaspoon chile oil

  • 1 pound mini cucumbers

  • 1 teaspoon kosher salt, divided

  • 1 Tablespoon dried wakame

  • ¼ cup water

  • 2 Tablespoons rice vinegar

  • ½ teaspoon fish sauce

  • ½ teaspoon granulated sugar

Directions

Cut cucumbers in 1 1/2-inch diagonal pieces. Sprinkle pieces with ½ teaspoon kosher salt and toss to combine. Let sit for at least 30 minutes (the water will draw out of the cucumbers). Prepare the wakame, dressing, scallions and herbs. 

Place 1 tablespoon dried wakame in a medium bowl and cover with ½ cup of water. Set aside to hydrate (10 minute). Remove from water and pat dry. Chop coarsely.

Please rice vinegar, fish sauce, granulated sugar, and remaining ½ teaspoon kosher salt and red pepper flakes in a bowl. Whisk until dissolved. Add toasted sesame oil.

Thinly slice scallions. Chop herbs. Add all to wakame and toss with vinegar dressing. Top with sesame seeds and chile oil as garnish.

Enjoy!