April 23, 2019

Sticky BBQ ribs with broccoli

Did you all had a happy Easter? The time has gone so fast. I am filled with Easter food and I really have to sarve today something what is not an egg, chocolate rabbit or any similar! After all this superb days I am coming back with a new proposition for nice dinner. If you like ribs this is something for you. If you are not a big fun it's time to get to know them better. This is very sticky and messy but so worth it!


  • half rack of baby ribs
  • 6 juniper berries
  • 2 star anise
  • 2 cloves
  1. Preheat the oven - 180°C up and down.
  2. In the heat proof pot put the ribs flash side down, cover with water and add spices. Cook in the oven for 1h in 180°C.

  • 90 g soft brown sugar
  • 4 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tsp ground Chinese five spice 
  • splash of water
  1. In a small sauce pan combine all ingredients. 
  2. On a medium heat cook the glaze until the sugar will dissolve and the sauce thickens.
  3. Take out the meat out of the oven. Drain.
  4. Put it back into to the heat proof pot. Brash with half of the glaze. Roast for 30 min.
  5. Open the oven and glaze meat with the rest of the glaze. Keep in the over for another 10-15 min.
  6. Serve hot with broccoli on side.


  • 1 broccoli flower
  •  1/2 of red chili
  • 1 tbsp of sesames seeds
  • 2 tbsp of soy sauce
  • 2 tbsp of sesames oil
  1. In the big pot boil water with no salt. 
  2. Break the broccoli into florets. 
  3. Cook it in boiling water for 2 min. Drain and set aside.
  4. In the wok/large pan heat up sesames oil with finely chopped chili.
  5. Add broccoli and soy sauce. Toss together. 
  6. Serve with ribs. 

My computer is down so I was straggling with adding this post. All my date and pictures are happily backed up on the separate hard drive but it doesn't change the thing that I am not able to work. Tomorrow I will have to visit the apple store service and hopefully they will find the reason why my sweet pie is it not turning even if it's well charged.

Back to the recipe I hope you'll love it.

Myniowska xxx 

No comments:

Post a comment

Copyright © 2016 cooking and my lifestyle , Blogger