Indonesian Pork Sate - the Anti-Leftovers

Getting past the glut of turkey leftovers and finding something that appeals to a houseload (including myself) of cold-sufferers who can hardly taste anything created quite a challenge, but it was met by a delicious dish I hadn't made in awhile- Indonesian sate.  Sate is a dish that can be made with chicken pork or beef, but I usually use pork, it is a nice switch from chicken and boneless country style ribs have the perfect mix of lean and fat to be neither dry nor greasy, and you can often find them on sale. If you can't find boneless ribs, then any cut of pork loin will work.

In our family, the star of this dish is not the meat (which is delectable), it is the amazing peanut sauce which elevates the lowly jar of peanut butter to new heights with the addition of a very few common ingredients.  I always double the sauce,because it is in great demand - a combination of smooth, creamy, sweet and spicy- served over long grain and wild rice, it is perfection!

How do I know this was the right choice for beating the leftover-and-cold-doldrums?  Because before I could even get a picture, it was all gone!!  Give this a try- you won't be sorry (and don't count on leftovers)!

Indonesian Sate

2 lbs of country style boneless pork ribs, cut into uniform-size chunks (you could use chunks of chicken instead)
3 tbsp soy sauce
3 tbsp sherry
1/2 tsp sate seasoning (I got this from Penzey's and it adds a lot of flavor, but if you don't have it, it is okay)

3-4 garlic cloves chopped
1 tbsp olive oil
1 cup smooth peanut butter
2 tbsp brown sugar
2 tbsp soy sauce
1 1/2 -2 cups chicken broth
juice of 1/2 lime
1-2 teaspoons red pepper flakes

Mix the soy sauce, sherry and spice in a zip-loc bag and put pork chunks in to marinate for an hour or so.  In the meantime make the peanut sauce. Saute the garlic in the olive oil.  Stir in the peanut butter, then add brown sugar, soy sauce, stirring to incorporate.  Slowly stir in chicken broth until sauce has consistency you like. Stir in lime juice and then add pepper flakes a bit at a time until your desired level of heat is reached.  Keep sauce warm.  Remove meat from marinade, place on broiler pan and drizzle with olive oil. Broil meat until done, turning pieces as necessary.  Serve meat with sauce and rice.

Ribs- Wet or Dry...That is the question

One of the quintessential Southern foods is barbecue ribs and there are as many different versions as there are Southerners. Hot sauce, sweet sauce, secret sauces, charcoal grill, gas grill,oven...it seems here in the South everyone has an opinion about what makes great ribs.

For me, the best way to cook ribs is low and slow,whether in the oven or on the grill over indirect heat. For most of my life I ate "wet"ribs-my mother made them that way with barbecue sauce,I didn't know any other way. even when I began cooking them myself. It wasn't until we visited Busch Gardens Williamsburg back when they first opened and they served ribs with a dry rub in their New France Smokehouse. These ribs were cooked in slabs on an open fire and were perfectly seasoned and the meat almost fell off the bone. From that moment on I have been a dry rub person when it comes to ribs.

The most important thing to help make delicious ribs is pulling off the membrane that is on the underside of the ribs. That will make the cooked ribs easier to eat and will allow seasonings or rubs to permeate the meat. And cook low and slow to ensure tender, pull-apart ribs that are tender but not dry. You can make your own rub, which I sometimes do, or use a good spice rub like Penzey's Galena Street blend or Barbecue 3000. Then get out the napkins, and enjoy! And if you have to have sauce, serve it on the side.

What is your favorite way to cook ribs? And do you like them wet or dry?!