#Ginger stache birthday how to
#Ginger stache birthday full

Once the ribs are done, remove them from the crock pot and garnish with more scallions and sesame seeds.Set your crock pot on low and cook for six hours. Add the pieces of ginger root into the pot. Lay them on the bottom of the crock pot and pour the marinade over the ribs. Cut your ribs so that you can fit them in one layer inside of your crock pot.Whisk together until the sugar dissolves. Combine tamari, sesame oil, coconut sugar, fish sauce, garlic, minced ginger, red pepper flakes, lemon juice and scallions into a mixing bowl. Once the ribs are browned, remove them from the oven and set them aside.

Lay them down on the baking sheet and broil for 7 minutes a side, or until the ribs start to brown. Cut your rack of ribs into quarters and generously season them with salt, pepper and granulated garlic. Line a baking sheet with aluminum foil and spray it with non stick spray (or simply use a little olive oil so that the ribs will not stick).

Position your oven rack about 6 inches from the top of the oven. Okay… I’m going to need you to leave me alone with this plate now. It’s not a lot of work for a serious flavor pay off. And, let’s be honest… ever since I made these Sticky BBQ Korean Chicken Wings, I’ve been looking for excuses to create similar flavors. It’s where I listen to Fiona Apple by myself while sporting a glistening mustache of sweat - I’m not fancy). Who doesn’t love a machine that cooks dinner for you while you get through a work day? Also, there is no excess oven heat contributing to Sweat-Stache Summer Jams ’14 (this is the imaginary music festival I am holding in my living room. I’ve been getting chummier and chummier with this appliance, and it’s yet to let me down. I will not be putting my body near a stove for that length of time until it’s necessary to wear a sweater and/or I find myself saying things like “Hey, I’m really cold…let’s make a Hot Toddy”.

#Ginger stache birthday how to

I also know how to make some pretty incredible beef short ribs ( See: Red Wine Braised Short Ribs) that are cooked in a giant pot of wine for hours on end. To sit in a house where the oven is adding to my sweat-storm does not prove to be appealing. Usually when I make ribs they are rubbed to perfection ( See: Three Hour Sweet & Spicy Ribs) and then cooked in an oven for 3 hours. I wanted the ribs, but I didn’t want the fuss of making them. However, at this point in time the ribs felt like a confrontation. The second lesson I learned is that after a day of kale-ing like a googly-eyed sheep (do sheep eat kale? I assume so), my body gives me a meaty, rib-ready thumbs up. Meat goggles come with serious blind spots for anything other than meat, meat and more meat. Oh, and I had to go back to Whole Foods because I forgot to get that original can of coconut milk.

#Ginger stache birthday full

I spent the next day pumping my body full of kale and crap. Let’s do smoothies.” And, just like that, with the gold medal completion of the best steak my husband has ever cooked me, the meat goggles are off and the veggie goggles are on. This shift can be summed up as your body telling you, “No, Gina - we don’t need to make a rack of ribs tomorrow. Here’s the lesson I learned, folks: Once you put an entire medium rare New York steak into your body, energy starts to shift. The only response to this in that moment is a very toothy grin. He gives you a very distinct look, communicating with garish certainty, “you’re going to die”. The kind of dude that has carrots tattooed on his forearms. The check out clerk looks at you like you should be ashamed. Now you look down at a heavy basket brimming with steak and ribs (and ground beef, and chicken - I told you, it was a meat-spree). Did I mention that the only reason you meant to come into the store was to get a can of coconut milk? This is why you opted for the basket. You grab one and put it in your very full basket of meat. Surely this is enough meat to quell your suspected protein deficiency. Perhaps you wander over to the meat counter and pick out two very thick, very juicy, very pricey New York Steaks. Do you ever wander into the grocery store when you’re having a maniacal, carnivorous rampage?