Asian Inspired Red Chili Apricot Pork Spareribs

Asian Infused Pork Spare Ribs

3 pounds pork spareribs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion chopped
12 ounce domestic beer
2 clove garlic minced
1 red chili pepper deseeded chopped fine
½ cup chili sauce
½ cup apricot preserve
1/3 cup red wine
1 tablespoon ginger minced
2 tablespoons low sodium soya sauce
2 tablespoons fish sauce
1 tablespoon Worcestershire sauce
2 tablespoon cilantro chopped fine
1 tablespoon rice wine vinegar
2 green onions chopped
1 tablespoon sesame seeds
Preheat oven at 350 degrees.
Mix salt, pepper and garlic powder together. Sprinkle ribs on both side with the seasoning salt. Place the onions in a 9 x 13 baking pan sprayed with cooking spray place the rib rack on top of onions pour beer around the rib rack. Cover with foil and bake 1 hour 30 minutes.
While ribs are cooking add sauce ingredients in a small sauce pan and simmer on low heat for 30 minutes whisking the sauce a few times.
Preheat grill to medium low heat. Remove ribs from oven and let them cool slightly or just until you can handle them. Cut ribs into individual ribs brush both side of ribs with sauce place on grill and cook 10 minutes turn ribs and brush again with sauce and cook an additional 10 minutes repeat these steps one more time. Brush ribs with remaining sauce before plating top ribs with sesame seeds and chopped green onion. Serve immediately.

It’s that time a year the water has warmed up to 80 degrees plus and we are starting to catch our local Mangrove Snappers. Got to love it here is a fabulous recipe to enjoy your fresh catch of the day!

Tropical Ceviche
This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds mangrove snappers filets chopped small(any snappers will do)
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
Tropical Ceviche