This winter has been super busy here at my Brooklyn studio. Since launching Plate & Pencil, and being busy teaching a ton of post-holiday classes, I've been pretty much sticking to simple nightly cooking routines. Roast chicken and salads. Spaghetti. Takeout. A Sunday of dumpling-making followed by 5 days of dumplings for dinner. I kept meaning to get back into the kitchen to develop a new recipe. And luckily, a few weeks ago, I got asked by Bonne Maman, one of my favorite jam companies, to develop a recipe with the National Pork Board to use one of their delicious jams and preserves with St. Louis-style pork ribs.
How could I say no to developing a recipe for sweet and savory ribs?
When I make Chinese-style roasted meats, there is usually a sweet element involved, whether in the form of honey, sugar, and/or hoisin sauce. So it wasn't a big departure to use plum preserves instead. The thick texture makes the preserves perfect for a marinade, and they whisk easily with other ingredients I have on hand.
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