You guys i’m excited.
Why you ask? Ok, this may be kind of stupid but guess what?
I finally got some of my pictures onto foodgawker!
Feel free to laugh at me now. I know tons of people get their photos published on foodgawker but i’d been trying for a while and everytime there was always something wrong with them.
“There isn’t enough room around the plate.” “The lighting is off.” “You’re just not good enough a food photographer.”
Ok, maybe they didn’t say the last one, but seriously it’s hard. But finally, finally I got now one but 3 published on foodgawker so far! Woot, go me!
It’s a foodblogger milestone.
I know these pictures aren’t nearly good enough to get onto foodgawker and also it’s driving me crazy how the pictures get smooshed when I upload them onto this blog… I’m not sure how to fix it yet, but hey I got something up there and while these pictures may not be the greatest, this recipe is great!
Chinese Braised Pork Spare Ribs
(Recipe by Sarah Eats Austin)
1 rack pork spare ribs
2 tsp chinese 5 spice powder
2 tsp chili powder
1 tsp mustard powder
1/4 cup brown sugar
salt to taste
1/4 cup light soy sauce
2 tbls rice wine vinegar
2 tbls honey
2 tbls sriracha hot sauce
2 cloves garlic, minced
Preheat oven to 325F.
Place ribs inside a dutch oven. In a small bowl the seasonings, brown sugar and salt and mix. Sprinkle half of the mixture over one side of the ribs, then flip and sprinkle the rest on the other side. Rub the seasonings into the meet.
In another bowl combine the rest of the ingredients and mix to combine. Pour this mixture over the ribs.
Place in oven and let braise for 2-2 1/2 hours or until tender and falling off the bone.