Gluten Free Chinese BBQ Pork Ribs in 34 minutes...

Our dinners are always quick. Start time 5:22pm.
Because I plan a menu each week, and shop accordingly, I always have exactly what I need to make a swift and delicious meal. Cabbage is in full season here in my weekly farmshare, so here is a great way to use it in place of noodles. I don't need to tell you how good cabbage is for you, since your mother already did that. All the other items in this dish–the vinegar, the spices, the sesame seeds–are all just-good-for-you-ingredients. The pork comes out tender and juicy, while the outside is sticky and sweet and tangy-sour, a beautiful combination.
I know it sounds impossible, but you can have this meal in 34-minutes.

This makes two servings.
Cabbage Noodle

• ½ head cabbage
• 1 tbs olive oil
• 1 tsp sesame oil
• 1 tbs Tamari sauce

Rib Glaze

• 1 lb. country style pork ribs (must be country-style)

2 tbs balsamic vinegar

1 tbs apple cider or rice vinegar

1 tbs ketchup (I make my own, I will post that recipe soon)

2 tbs brown sugar

½ tsp Chinese five spice (don't be afraid to make this dish w/o this if you do not have it on hand)

 Garnish

½ tsp sesame seeds

2 tsp. cilantro

Directions 

Cover pork ribs with water in a large lidded sauce pot, place on high heat and bring to a boil. Cook these for 22-minutes total (start your timer from the time you turn on the heat). Pork over cooks quickly, so do not over cook.

In the meantime, start the cabbage. Slice cabbage into long strips, like noodles. Over medium-high heat, add to the large skillet the olive oil and sesame oil. Add the cabbage and sauté until it begins to brown and wilt down. While that is cooking, make the lacquer BBQ sauce.

Stir together all ingredients in the glaze (except the rib meat). When the ribs are done, turn your broiler on, then blot the wet ribs quickly on a paper towel, then dredge in the glaze, coating all over. Place the glazed ribs on a sheet of foil on a cookie sheet.

Place the ribs under the broiler and broil each side about 1-2 minutes, until they start to crisp and get bubbly. Using tongs turn the ribs and broil each side until all sides are broiled.

In the meantime, turn off heat on the cabbage and stir in 1 tbs of tamari sauce.

To plate the dish, mound the cabbage, garnish with ¼ tsp sesame seeds and 1 tsp cilantro, and add the ribs on top. Use any extra sauce as a dipping sauce.

End time 5:56pm––enjoy!

By the way, use the glaze as a sauce for anything, chicken and rice to make a teriyaki sweet and sour, or with dark greens...its perfect!