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Hawaiian Baby Back Ribs

Hawaiian Baby Back Ribs

Al Fresco with Megan Mitchell - Sn 1/Ep 10Al Fresco with Megan Mitchell - Sn 1/Ep 10

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In our final episode of the season, Megan is taking a break from the cold weather to head to the North Shore of Hawaii to make a delicious inspired feast.

Spicy Guava Glazed Ribs

Ingredients

  • 1 cup guava jelly

  • 1/2 cup ketchup

  • 1/4 cup of water

  • 1 tablespoon fresh ginger, grated

  • 1 large garlic clove, grated

  • 4 scallions minced, white parts only

  • 1 teaspoon of spicy chili garlic sauce

  • 3 tablespoons unsalted butter

  • 1 rack of baby back ribs

Instructions

  1. Heat grill on medium high. Remove membrane from the back side of the ribs, then season with salt and pepper. Wrap ribs in aluminum foil. Place wrapped grill on indirect heat. Cook for 2 hours.

  2. Add all other ingredients to a medium sauce pan on low heat. Cook until glaze is thick, about 10 minutes. Brush on both sides of ribs before placing on the grill. Occasionally brush more sauce as you flip ribs. Remove ribs, let stand for 5 to 10 minutes, before slicing. Pour remaining sauce over ribs. Serve

Crunchy Slaw

Ingredients

  • 1/2 small head Napa Cabbage, finely sliced

  • 4 small cucumbers, julienne cut on a mandolin

  • 3/4 cup chopped roasted, salted peanuts

  • 1/2 cup chopped fresh cilantro leaves

  • 1 mango, peeled and cored cut in small cubes

  • 2 teaspoons of black sesame and salt mix, if not available substitute 2 teaspoons of black sesame seeds and add an additional 1/2 - - teaspoon of salt

  • 1/3 cup peanut oil

  • 1/4 cup freshly squeezed lime juice

  • 2 tablespoon rice wine vinegar

  • 2 teaspoons sugar

  • 1 1/2 teaspoon Hawaiian salt

  • 1 garlic clove, grated

  • 1 teaspoon of chili garlic sauce

Instructions

  1. Combine cabbage, cucumbers, and cilantro in a large bowl.

  2. Whisk lime juice, sugar, salt, garlic and chili sauce in a small bowl, slowly drizzle oil into mixture while whisking.

  3. Pour over cabbage mixture and toss to coat.

  4. Add mango, peanuts, black sesame seed mix and serve.

Layered Ahi Poke with Avocado Salsa

Ingredients

  • 10 Wonton Wrappers

  • Canola oil for deep frying

  • 2 teaspoons of Hawaiian sea salt

  • 1 1/2 pounds sashimi-grade ahi tuna, cubed in 1/4 inch

  • 1 tablespoon sesame oil

  • 2 teaspoons of toasted sesame seeds

  • 2 scallions thinly sliced

  • 1 tablespoon low sodium soy sauce

  • 1 small serrano pepper, seeded and finely chopped

  • 2 large ripe avocados

  • 2 tablespoons fresh cilantro, chopped

  • 1 inch ginger, peeled and grated

  • 1 limes, juice

  • 1 teaspoon chili sauce

  • 1 teaspoon Hawaiian salt

  • 1/2 cup mayonnaise

  • 1 teaspoon Dijon mustard

  • Juice from half of lemon

  • 1 tablespoon Siracha

Instructions

  1. Stack wonton wrappers on top of each other and slice in 1/4 inch strips. Fill a 12 inch skillet with about an inch of oil. On high heat, heat oil until hot. Add strips in batches, do not over crowd the pan. Wonton wrappers cook quickly. Cook until golden brown and drain on a plate with a paper towel. Sprinkle with salt after removing from oil.

  2. In a small bowl add scallions, sesame oil, serrano, soy sauce and sesame seeds. Mix well. Cut ahi tuna in small 1/4 inch cubes, add to bowl and gently mix. Set aside.

  3. In another bowl, scoop avocado into a bowl. Add chili sauce, ginger, lime juice, cilantro, 1 teaspoon of salt and mix. Gently mash together. Set aside.

  4. In a small bowl, add mayo, mustard, lemon, and Siracha and mix well.

  5. To assemble, on a plate, add a layer of avocado mixture, top with marinate Ahi tuna. Drizzle with siracha mayo and top with wonton strips. Serve immediately or keep in refrigerator until ready to serve.

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Transcript

- Hey guys, Megan Mitchell here, and for the season finale I'm heading to the North Shore in Hawaii. I'm excited to explore the beaches and make an amazing meal. One hour from Honolulu, Oahu's North Shore is dotted with quaint little beach towns. And it happens to have some of the best surfing in the world. With seven miles of beach and waves that can swell over 30 feet, surfers head here from all over the globe. In the North Shore you can find some of the best shaved ice on the island. It's a treat the locals go nuts for. They use local flavors for their syrups and surprise, there's ice cream at the bottom. Today I'm making Baby Back Ribs, a Cabbage Slaw, and Ahi Poke. I'm gonna start with my baby back ribs. We start by sprinkling it with a little Hawaiian sea salt. And what they do is they bake the salt with the red clay that you find on the island. That's what gives it that bright pinkish-red color. And them freshly ground black pepper. So now I'm gonna tightly wrap it up with the foil, because I want it to almost steam when I put it on the grill. I have my grill preheated to about medium-low heat. And I'm gonna put it on indirect heat, which means half of my grill is lit and the other half isn't, and my grill will actually act like an oven and cook my ribs perfectly. While my ribs cook, I'm gonna make my guava glaze that goes on top of them. And it starts with guava jelly, about a cup, and then half a cup of ketchup, and kinda eyeball it a little bit. Some fresh ground chili sauce, and you need a teaspoon of the sauce. A fourth of a cup of water, this helps thin it our a little bit, and three tablespoons of unsalted butter. Gonna set this aside, and now I'm gonna move on to my scallions, or my green onions. I'm gonna use just the bottom part, the white part, and a little bit of the light green part. I'm gonna finely mince these. And I'm gonna save the bright green tops for later. Perfect. And then, my ginger. And the spoon just peels the skin right off. I need about an inch. And I'm gonna use my zester, and I'm just gonna grate this fresh ginger right into my ketchup, my guava jelly. Perfect! And one large garlic clove. And then I'm gonna grate that in to. I'm gonna give this a little stir. I'm gonna put it on medium, medium-low heat, and I'm gonna just cook it about 10 to 15 minutes. The best part about this sauce, it doesn't need to be hot for the ribs, I can let it sit room temperature, I can even pop it in the fridge, 'til my ribs are ready. Onto my cabbage slaw! I have a beautiful Napa cabbage here, and I'm gonna half it. Don't need this other half, I'm gonna save that for later. And I'm gonna thinly slice it into little ribbons. Put this in my bowl. Next I'm gonna mandoline my Persian cucumbers. I like using a mandoline because it gives me even and consistent slices. If I was doing this by hand it would take me longer, it might not be as pretty. I'm gonna do about four of these, and put them in with the cabbage, perfect. Next I need a half cup of fresh cilantro. I'm gonna take out these stems. Just give it a rough chop. Add that to the bowl as well. And next I have some dry-roasted, chopped peanuts, about three fourths cup, I'm gonna add that to the bowl as well. Adds some really nice crunch and obviously a nutty flavor. I really like it with the slaw. And lastly I have this beautiful mango that I bought at a market up the street, and I just cubed it up. Now on to my dressing. The juice of two limes, a third of a cup of canola oil, which is just a very mild flavored oil, two tablespoons of rice wine vinegar, two teaspoons of granulated sugar, and one teaspoon of garlic chili sauce. Adds a nice kick o' heat. And one and a half teaspoons of Hawaiian sea salt. And then one clove of garlic, grated directly into the bowl. Gonna just whisk this together, and pour it over my slaw. And then just toss. Smells so good. And to finish it off, I have this little seasoning, sesame seeds and salt and seaweed all mixed together. The best thing about this slaw is the longer it sits the better it tastes. Now onto my Ahi Poke salad. And Poke is a Hawaiian sashimi salad, and today I'm using Ahi tuna and it's gorgeous. What I'm gonna do is thinly slice it, and then slice it the other way to cube it. Gonna put this all in a bowl. To my tuna I'm gonna add one tablespoon of sesame oil, one tablespoon of low-sodium soya sauce, and then some black sesame seeds, about two teaspoons. And then two green onions, the greens and the whites. And then one small Serrano chili. And this is where I'm gonna get a little kick o' heat. I'm gonna leave the seeds in. If you don't like things spicy you can take out the seeds. To the bowl. And I'm just gonna mix this together. And I'm gonna set this aside. And move on to my avocado. I'm gonna cut it in half and take the pit out. And depending on how soft or how firm your avocado is, you can either mash it or you can cube it. Mine's pretty soft so I'm gonna mash it. And to that I'm gonna add two tablespoons of fresh cilantro, that I'm gonna chop up. And then ginger, I'm gonna peel it with my spoon again, and grate it into the bowl. Juice of one lime. This adds a great flavor but it also keeps the avocado from browning. And then one teaspoon of my garlic-chili paste. Mix that all together. Now I'm gonna set this aside. And the last part, I promise, I'm gonna make the Mayo-Sriracha sauce which is my favorite part. It starts with half a cup of mayo, and then a teaspoon of Dijon mustard, adds a nice little kick. The juice from half of a lemon. Gonna squeeze this over my hand so I don't get any of the seeds in the sauce. And then Sriracha, which is garlicky, it's spicy, and it makes the sauce a bright pink color. Stir that together. And now, onto assembly. I'm gonna start with the avocado mash. Put that down first, and make sort of a bed for the tuna to sit in. Alright, that looks great. Next my tuna, which has been marinating in the soya and the sesame oil. Pile that up on top of the avocado. Smells so good. And then a little of the Sriracha-Mayo sauce. Just a drizzle on top. And then I'm gonna finish it with these little fried wonton strips. They add a nice little crunchy bite to the whole dish. And voila! These look so beautiful. And I think my ribs are ready. So these have steamed and they are falling off the bone. So I'm gonna put 'em back on my grill, then I'm gonna glaze 'em. These look so beautiful. There's a nice, crispy, crunchy crust from the glaze. I'm gonna start slicing 'em up. You wanna cut between the bones. These are meaty ribs. And it just cuts right through. These are just falling off the bone. You wanna pile them high, on this beautiful wooden platter. Drizzle 'em with a little of the guava sauce. We're all over, oh my gosh. Food makes me so happy. This is unreal. Remember those green onions that I used just the white part? Well I saved the top green part and I made these little curly cues. I had a blast here in Hawaii. It was the perfect way to end the series. Be sure to check out all of our videos and thanks for watching, bye.

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