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Pork Short Ribs

full rack pork short ribs

salt, for seasoning

¼ cup ketchup

¼ cup teriyaki sauce

1 teaspoon toasted sesame seed oil

1 teaspoon brown sugar

toasted sesame seeds, for garnish

3 scallions, thinly slice

Beef Satay

1 pound flank steak

⅓ cup soy sauce

3 tablespoons vegetable oil

2 teaspoons Sriracha

½ lime, juiced

1 garlic clove, minced

1 tablespoon fresh ginger, minced

1 teaspoon brown sugar

Peanut Sauce

½ cup smooth unsweetened peanut butter

3 tablespoons soy sauce (or sub tamari to make gluten-free)

2 tablespoons rice vinegar

1 garlic clove, minced

1 lime, juiced

1 teaspoon Sriracha

crushed spicy peanuts (optional)


Preheat oven to 350°F.

In a small bowl whisk together ketchup, teriyaki sauce, toasted sesame seed oil, and brown sugar until smooth. Set aside.

Liberally season the rack of ribs with salt, then cut the rack in between the bones. Line them up meat-side-up on a 9x13-inch pan. Tightly wrap with aluminum foil to create a secure seal. Bake for 1 hour and 45 minutes. Baste with sauce, then bake uncovered for 20 more minutes. Baste with sauce again and stick under the broiler for a few minutes for a nice char.

Slice beef against the grain and at a 45 degree angle into ½-inch-wide strips. In a small bowl, mix together the marinade: soy sauce, vegetable oil, Sriracha, lime juice, garlic, ginger, and brown sugar. Place the beef strips in a plastic baggie, carefully pour in the marinade, seal, and leave in the fridge for 1-2 hours.

Once ready to cook the satay, thread each strip onto a wooden skewer. Discard leftover marinade. On a grill over high flames or in a cast iron skillet over medium-high heat, cook 2-3 minutes per side.

In a medium bowl, combine peanut butter, soy sauce, rice vinegar, garlic, lime juice, and Sriracha. Whisk until fully combined, place into a serving bowl. Garnish with chopped spicy peanuts if desired.

Once ready to plate, garnish the ribs with scallions and sesame seeds. Serve the beef satay with the dipping peanut sauce. Enjoy with Edna Valley Vineyard’s 2017 WMS Reserve Syrah. Enjoy!

Kendra Aronson
Food Stylist