Anyone that thinks you can’t smoke spare ribs on a gas grill, with excellent results, is retarded. I mean that literally, with offense, because I get the most ridiculous insults in my comments about it. All you need is a controlled, indirect heat source, smoke and a great recipe. The slow and low process takes care of the rest and, with a little finesse, no one will ever be able to tell the difference. I’ll prove it!
2 Recipes for Spare Ribs Ingredients:
1st Recipe: Garam Masala Spare Ribs 2 tbsp Kosher Salt & Pepper, each side 2 tbsp Sriracha, each side 2 to 3 tbsp Garam Masala Seasoning or Ground Cumin, each side 1 cup Apple Cider Vinegar, for spritzing
This kind of goes with out saying but, you’re going to need a gas grill that has enough space to run indirect heat under the ribs, a bowl of water and some wood chips or pellets to produce smoke. I use this smoke tube but you can shape a box of aluminum foil with poked holes instead, full of burning chips or pellets, and it will work just fine. You’re also going to need some Aluminum foil for wrapping, as well.
Season and cook the ribs, on low indirect heat, for 4 hours at 235° Fahrenheit. Then wrap the ribs in Aluminum Foil, with the wrapping ingredients, and cook for an additional 1 1/2 hours. Follow the instructions in the video tutorial for more details and best results.
There are a ton of variations of this juice recipe but basically, it’s the super green fruits and vegetables that make this such a nutritional and tasty drink. It’s packed with Kale, Cucumber, Celery, Green Apples, Ginger and a squeeze of Lemon. I even like to mix spinach into the ingredients when I have it. This drink is a powerful detox for the body and it aids in weight loss if managed properly. Super foods like the ingredients in this drink are cheap too so, there’s no reason not to give this a try.
Detox and Weight Loss
I’m no expert and I’ve only began to scrape the surface of juicing but I’ve personally been incorporating into my diet for almost 10 months now. I have a celery juice every single morning to start, which aids the liver. According to those flat belly experts, it’s impossible to have a healthy liver and be over weight so I’ve been cleaning that bad boy up.
As far as the Mean Green Juice goes, Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients.
Cucumber hydrates the body and contains potassium and magnesium to support fluid balance. I recently passed my first, hopefully my last, Kidney stone and hydration was one of the key ingredients to move that along. Cucumber may also clear up your skin, reduce your blood pressure and I’ve heard it even helps to break up Gout.
Green Apples contain pectin, which is a fiber source that works as a prebiotic to promote the growth of healthy bacteria in your gut to help digestion. I’ve also heard that one apple is the equivalent of one cup of coffee, only better for you.
Ginger has anti-inflammatory and antibacterial qualities. It also has a ton of other benefits that include easing digestion, calming nausea or motion sickness and aids the immune system to fight colds and congestion.
Lemon can ease a sore throat, help blood sugar, prevent kidney stones, it has cancer fighting benefits, aids weight loss and, once again, aids in digestion and clears up skin.
Juicer vs Blender
There are a ton of nutrients that get wasted juicing but some people just can’t stomach all that fiber from a blender so, it’s going to be up to you and your personal preference, which one you choose to use. If you don’t have a juicer and you only have a blender but don’t want the pulp, you can poor the juice through a mesh strainer and mash the pulp with a spatula.
Mean Green Juice Ingredients:
3 Celery Ribs 6 Kale Leaves 1 Cucumber 2 Green Apple 1 Lemon, 1 tbsp Ginger, approximately 1″ inch
Watch the short video tutorial and I’ll show you exactly how to make this Mean Green Juice. Also, I like to refrigerate this juice for a couple of hours first, then give it a good stir before I drink it. It just tastes better that way, to me.
If you’ve only been eating 15 cent grocery store bought Ramen packages, with foam noodles, and you’ve never had Ramen made fresh in a Restaurant or at home with egg noodles, you’ve been missing out. There’s nothing like a fresh bowl of gourmet cooked Ramen made right because it’s packed with carbs, proteins and all kinds of vitamins and nutrients; especially if it’s made with Bone Broth. Real Ramen recipes have this and they’re delicious.
Cooking Pork Belly
The most important thing about cooking pork is making sure it’s cooked all the way through. But, you don’t need to worry about that when you’re braising because the slow and low process goes above and beyond the safety measure temperatures and breaks down the enzymes in the meat to the point of absolute tenderness. In this recipe, I encourage you to poach the pork belly pieces for no less than 20 minutes. This will delicately cook the meat all of the way through before braising in my secret sauce.
Making this Noodle Soup
It’s always a good idea to use the freshest ingredients when making this dish, however, some substitutions can be made and I’ve made a few. I do teach you how to make Beef Bone Broth from scratch and it’s great in this recipe if you want to spend 3 hours making it. If not, Knorr’s Bouillon is a fantastic alternative and I use their Beef, Chicken and Tomato recipes often(not affiliated, I just like it).
It’s also nice to have fresh noodles on hand and you can either Make them yourself, the way I show you “How to make Pasta“, purchase the oriental style Yaka Soba noodles, which I use in this recipe, or just use a plain cheap package of Ramen noodles. All will work just fine for this recipe.
Vegetables are always a fine addition to practically any soup and this dish is no exception. You can add what ever you like but my recomendations for this recipe 3 simple greens; fresh spinach, baby bok choy and scallions. Celery, carrot, cilantro, bean sprouts, red onion and corn are also other great alternatives and additions.
As far as proteins go, boiled or poached eggs are very common in Ramen bowls, chicken, instead of pork belly if you prefer or even beef brisket is great.
Braised Pork Belly with Noodles
1 lbs Frozen Yaki Soba Noodles (my favorite) 3 cups Beef Broth, to cook the noodles in and use as soup 2 to 3 lbs Pork Belly, cut into cubes
Vegetables 8 oz Spinach 10 Baby Bok Choy 2 Green Onions, chopped
Hong Shao RouBraising Ingredients 2 Fresh Ginger, sliced (size of a quarter) 1/4 tsp Anise 1 tsp Pickling Spice, ingredients below 1 pinch Chili Flakes 1/4 cup Soy Sauce 1/4 cup White Wine 1/4 cup Brown Sugar Top off pork belly with water in pot (2 to 3 cups)
Bring to a boil then simmer and cook, with a lid, for 1 1/2 hours.
Serve with 8 oz of cooked noodles, 5 to 6 cubes of Braised Pork Belly, 2 to 3 ladles of beef broth, 3 oz of Hong Shao Rou sauce, Garnish with Spinach, Baby Bok Choy and Green onion.