Skip to main content

Cooking by the Book: Heroes Feast the official D&D cookbook (2)

Making: 

Sembian honey-glazed Rothé ribs

4 servings prepared 



Here's what I have: 

Ketchup 
Honey 
Worcestershire sauce 
Apple cider vinegar 
Dijon mustard 
Avocado oil 
Yellow onion 
Kosher salt 
Garlic cloves 
Chili powder 
Smoked paprika 
Cayenne 
Baby back ribs 
Black pepper 
Scallion

Onion powder 
Garlic powder
Avocado oil


Preparation: 

Two days before cooking. The ribs were removed from the packaging and dried with the paper towel before lightly coating in avocado oil. They were then coated with a mixture of a salt, pepper, onion powder, garlic powder and smoked paprika. These were wrapped tightly and placed in the fridge.


New year day:
The oven was set to preheat at 325°.

The ketchup, honey, Worcestershire sauce, vinegar and mustard were mixed together and set aside. 

Next in a nonstick skillet a bit of oil was added along with the onion and salt. This was cooked until the onion was soft. Next the minced garlic cloves, chili powder, smoked paprika and cayenne were added. This was allowed to cook until fragrant and then the ketchup mix was added to the pot. The sauce was cooked starring continually until it was thickened and then set aside to cool off.

The ribs were set up on a non-stick baking sheet and brushed with the sauce on  sides before placing the baking sheet on the middle rack of the oven. The ribs will be allowed to cook for 2 and 1/2 to 3 hours or until the rib temperature registered at 205°.

Once the ribs were up to temperature they were removed from the oven and the temperature was adjusted to 425° the rest of the sauce was brushed onto the ribs and they were roasted for another 10 minutes. 

During plating scallion whites and light greens were added.

The plate! 


The sauce for these ribs turned out really well.  The recipe is one I'll definitely be making again.

These ribs were made as a part of First Feast for 2021. I also included Orc bacon in this meal the review for that can be found here BACON!


Also included corn Muffins,  Hoppin John's and Collard greens
- Kris 

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner on Spice Islands

Making: Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus. 1 serving prepared  Here's what I have: 1/2  Cup Broth  6 oz Pork chops  1/2  Cup Sweet potato cubed 8 oz Asparagus  1/4  Cup White onion  ** 1 Tbsp Butter cut in half Spice Island sweet and spicy seasoning How to prepare: Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside.   The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot. I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan ...
Post a Comment
Read more