This was our Valentines' Day meal. As ever, I have had to work around my wife's numerous food allergies, gained since she had her appendix out five years ago. This meal is free of dairy, gluten, nuts, peanuts, and numerous other major and minor allergens she has trouble with.
1 cup canned unsweetened coconut milk
2.5 tbsp dried basil leaf
1/4 cup turbinado sugar
1/4 cup molasses
4 cloves elephant garlic
1 tbsp freeze-dried garlic
4 cloves fresh chopped garlic
1 tsp ground ginger
1 tsp ground turmeric
1 tsp hickory smoked salt
1/2 tsp rosemary leaf powder
1 small meyer lemon
1/4 cup gluten-free tamari soy sauce
1/2 tsp Saigon cinnamon
Peel and dice elephant garlic and garlic. Juice meyer lemon. Add with rest of ingredients above into a food processor and blend until almost smooth. Transfer marinade to 13 x 9.5 baking dish.
Take 3.61 lbs pork spare ribs. Cut into individual ribs. Add ribs to dish and turn to coat. Place lemon peel at corners under ribs to add flavor. Cover and refrigerate for about 10-12 hours.
Preheat oven to 350 F. Grease bottom of 10.75 x 14.75 glass baking dish with mixture of olive and corn oil. Place ribs in dish. Cook by weight.
Put 3.75 cups of water and a few pinches of hickory smoked salt in a medium-large sauce pan and bring to a boil. Add one 15 oz bag Heirloom Bhutan red rice, let boil a minute or two more, cover, drop heat to simmer, and cook for 20 minutes.
About thirty minutes into cooking cut a medium-small kabocha squash in half and remove seeds using a grapefruit spoon. Chop. Chop up one large garnet yam and 1/2 of a medium red onion. Place in a large square ridge-bottomed skillet with plenty of olive oil, sprinkle with hickory smoked salt and set fry on 6 (high medium high), stirring often to insure even frying.
Place remainder of marinade, sans peel, in a small sauce pan and set heat to 6. Bring to boil for several minutes, stirring constantly, then remove from heat and drop to 2 (low). Return to heat for 10 minutes, then drop to simmer, stirring occasionally. Cook for about 10 minutes, then add marinade to vegetables, drop heat to 2 (low), stir well together.
Serve veggies over rice alongside ribs. We also had plum wine with this.
My wife named this dish Sweethearts' Rainbow, for the holiday, the sweet flavors, and the colorful ingredients. It is our Valentines' Day meal, and it DOES have some wonderful sweet but savory flavors, from the kabocha, the yam, the onion, the sauce (which caramelized nicely once cooked down), and especially the ribs. There was some delicious caramelization with the ribs, especially at the ends of the bones. As you might notice, Thai cuisine played a major role in the inspiration behind this dish.