Instructions for the ribs
- Marinate the Ribs:
- In a large bowl, mix together the soy sauce, lemon juice, binja blanco, garlic powder, and black pepper.
- Add the pork ribs to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate. (For best flavor, let the ribs marinate overnight)
- Prepare the Ribs:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped garlic and chopped white onion to the pan, sauté for 2 minutes until fragrant.
- Add the marinated ribs to the pan and cook until they are browned on all sides.
- Make the Sauce:
- In a separate bowl, mix together the oyster sauce, brown sugar, sweet chili sauce, tomato paste, and beef stock.
- Add the sauce mixture to the pan with the ribs.
- Add the butter to the pan and stir to combine.
- Cook the Ribs:
- Reduce the heat to low and let the ribs cook in the sauce, stirring occasionally, until the sauce has thickened and the ribs are tender.
- Serve:
- Transfer the ribs to a serving dish.
- Garnish with chopped green onions before serving.
Instructions for the veggie rice
- Prepare the Ingredients:
- Chop the red onion, red bell pepper, and yellow bell pepper.
- Cook the rice if not already done.
- Cook the Vegetables:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped red onion to the pan and sauté until softened and translucent, about 3-4 minutes.
- Add the chopped red and yellow bell peppers to the pan and sauté for another 2-3 minutes.
- Add the Rice and Seasonings:
- Add the cooked rice to the pan with the vegetables.
- Add the butter, chopped cilantro, soy sauce, and turmeric powder.
- Mix well to combine all ingredients.
- Add the Mixed Vegetables:
- Drain the can of mixed vegetables and add them to the pan.
- Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld and the rice to heat through.
- Serve:
- Transfer the vegetable rice to a serving dish.
- Serve hot.
