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

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

Try it out: Hellofresh 31

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared  Here's what you get: Forgot the cheese! Sweet potato  Kale  Italian chicken sausage mix  Chili flake  Yellow onion  Italian seasoning  Chicken stock concentrate  Parmesan cheese  Not used: Demi baguette  The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through.  Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris
Post a Comment
Read more

Croissant in the making

Making: Sourdough Croissants! Makes 8-12 depending on cut size Here's what I have: Dough 28 G butter  315 g flour plus additional for dusting.  *Today I'm using King Arthur gluten free bread flour 25 G sugar  1 tsp salt  97 G sourdough starter  180 ML whole milk  Butter pad 240 G butter  Allowed to soften at room temp. Egg wash 1 large egg 2 tbsp whole milk Preparation: In total this recipe took 3 days from mixing to lamination process then baking. Day 1  The dry goods were all combined in the mixing bowl and whisked together until incorporated. The bowl is placed on the stand mixer and set to the third setting with the dough hook in. Slowly I added milk and butter in increments. Once all the what ingredients were in the bowl I turned the speed up and let it run scraping down the sides every once in a while until a dough ball formed. Making the butter sheet: While the mixer was going I placed the butter for the butter sheet in between parchment ...
Post a Comment
Read more