Pupu Style Spareribs Food

OVERNIGHT PUPU SPARERIBS

Steps:

• Cut spareribs into 1 1/2 inch pieces.
• Combine ribs, garlic, ginger, and salt in a large pot with lid.
• Add water to cover ribs, bring to a boil, lower heat to minimum, cover and simmer until ribs are tender (approx 1 to 1 1/2 hours).
• Drain.
• Mix the remaining ingredients and coat ribs well.
• Marinate overnight in the refrigerator.
• Broil ribs 3 inches from element for 7-10 minutes, basting with remaining sauce.
• Turn and broil for 5-7 more minutes.
• If preferred the barbeque can be used instead of the broiler.

BABY PORK RIBS

Steps:

• Place ribs in a large shallow baking dish; set aside.
• Combine the garlic, ginger, chile paste, sugar, molasses, hoisin, soy, and jelly in a medium bowl. Pour mixture over ribs, stirring to coat. Cover with plastic wrap and let marinate, refrigerated, for at least 8 hours or up to overnight.
• Preheat oven to 375 degrees. Remove ribs from marinade, reserving marinade. Place ribs on a rack set over a foil-lined baking sheet. Bake, turning frequently and basting with reserved marinade, until the ribs are tender and well browned, about 45 minutes.
• Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

PUPU STYLE SPARERIBS

Steps:

• Cut spareribs into 1 1/2-inch pieces. In a large sauce pot, combine spareribs, garlic, ginger and salt. Add water to cover spareribs; bring to a boil, lower heat and simmer 1 1/2 to 2 hours or until spareribs are tender. Drain.
• Combine remaining ingredients and marinate spareribs in sauce overnight in the refrigerator.
• Place spareribs on rack of broiler pan and broil 3 inches from heat for 7 to 10 minutes, basting with remaining sauce. Turn and broil for 5 to 7 more minutes.

PUPU PLATTER

Steps:

• Assemble shrimp toasts:
• Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
• Make bacon-wrapped pineapple:
• Preheat oven to 450°F with rack in middle.
• Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
• Meanwhile make beef teriyaki:
• Stir together soy sauce, vinegar, garlic, and ginger.
• Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
• When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
• Meanwhile, fry shrimp toasts:
• Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
• Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
• To serve:
• Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.

PUPU PLATTER

Steps:

• Assemble baby pork ribs and shrimp toast on platter. Martha also likes to add chicken drumettes, dumplings, roast duck, fresh mango, pineapple, toasted coconut, scallion brushes, cucumber, duck sauce, and pancakes (for duck).