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Sticky Asian pork ribs with grilled asparagus over red wine feta aioli
Sticky Asian pork ribs with grilled asparagus over red wine feta aioli

Before you jump to Sticky Asian pork ribs with grilled asparagus over red wine feta aioli recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to resolve the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

You may well prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is actually greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. You get the maximum energy savings by completely loading the dishwasher before commencing a wash cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry features to increase the money you save.

As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. Green living is actually something we can all accomplish, without difficulty. It’s related to being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to sticky asian pork ribs with grilled asparagus over red wine feta aioli recipe. You can have sticky asian pork ribs with grilled asparagus over red wine feta aioli using 25 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Sticky Asian pork ribs with grilled asparagus over red wine feta aioli:
  1. Provide 1 bunch asparagus
  2. Provide 1 packages pork loin back ribs (bone in)
  3. Get 1 chili powder
  4. Prepare pepper relish
  5. Use 1 white onion
  6. Take 5 mini sweet peppers
  7. Provide 2 tbsp red wine vinegar
  8. Use pinch salt
  9. Take pinch ground black pepper
  10. You need aioli
  11. Take 1 feta cheese
  12. Provide 1 garlic powder
  13. Use 1 salt
  14. You need 1 black pepper
  15. You need 1 tbsp red wine vinegar
  16. Use 1 olive oil, extra virgin
  17. Get 5 tbsp mayonnaise
  18. Take sticky Asian bbq sauce
  19. Use 3/4 cup brown sugar
  20. Use 1 salt
  21. Take 1 garlic powder
  22. Use 1/2 cup balsamic vinegar
  23. Use 1/4 cup ketchup
  24. Get 1/4 cup soy sauce
  25. Get 1/2 cup water
Steps to make Sticky Asian pork ribs with grilled asparagus over red wine feta aioli:
  1. First let's season the ribs. In this recipe I hit them with salt and pepper. That's it. Let the meat speak for itself.
  2. Next we season up our asparagus. Drizzle with extra virgin olive oil then a 3 finger pinch of salt and cover them in chili powder
  3. Let's hit the grill. We put our asparagus and ribs directly over the heat to get some carmelization on both.
  4. While the veggies and meat are getting some color, let's build the sticky sauce.
  5. Combine the ingredients and whisk over medium heat. Let it reduce by half and get thick and sticky.
  6. Let's check the grill! Once the ribs and asparagus have some char on them were gonna wrap the asparagus and ribs to finish them off. Add a pad of butter onto the asparagus and wrap them up.
  7. Next we wrap our ribs. We smother them in the sticky sauce and wrap them up.
  8. Both wrapped and ready to finish. Well cook the ribs until they are 160 internally
  9. While the meat and veg are finishing. Let's create the aioli. Combine the aioli ingridients and whisk. Toss it in the refrigerator
  10. I wasn't happy with just a meat and a vegetable for this dish. So I threw together a quick tangy pepper relish and it turned out amazing to cut through the rich and creamy aioli. Let's make it
  11. Slice the mini peppers and thinly sliced onion Toss them in the red wine vinegar and hit them with salt and pepper. That's it.
  12. Let's pull the ribs and asparagus and plate
  13. I used the aioli as a base for all the flavors and then put the food on top of it. The tangy relish is a perfect compliment to the rich aioli. The ribs are sweet and sticky while the asparagus is smokey and tender. Bon appetit

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