1 1/2 lb. leafy greens, such as Swiss chard, kale or spinach
Instructions
Preheat the oven to 400 deg. Line a baking sheet with foil and place the ribs on top. Rub the ribs all over w/ 1 T. each garlic and ginger. Drizzle w/ 2 T. sesame oil; season w/ salt and pepper. Cover w/ another sheet of foil and crimp the sides to seal tightly. Bake for 45 min.
Meanwhile, in a small saucepan, heat 1 T. sesame oil over med. heat and add the onion and 1 T. each garlic and ginger. Season w/salt and pepper. Cook stirring frequently, until the onion is softened, about 5 min. Stir in the cranberry sauce, cranberry juice, hoisin sauce and chili paste and simmer over med. heat for 5 min. Season w/ salt and pepper; set aside.
In a wok or large skillet, heat the remaining 2 T. sesame oil over med-high heat. Add the remaining 1 T. garlic and 1 T. ginger and cook, stirring, for 30 seconds. Add the greens, season w/ salt and pepper and cook, turning, until just wilted, 2 to 3 min.
Preheat the broiler. Transfer the ribs to a work surface and carefully unwrap. Flip the ribs over and brush w/ some of the reserved glaze. Broil about 4 inches from the heat until the bones are slightly charred, 2 to 4 min. Turn the ribs right side up, brush w/ the remaining glaze and broil until slightly charred, 3 to 5 min. more. Let rest for 5 min. and slice before serving. Serve w/ the wilted greens.
Originally Submitted
6/15/2008
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