When you think of summer – it always conjures up playfulness and fun! When attending school I always looked forward to summer break. It was pure bliss to hang out on the beach, at home or with friends. It was a time to be a kid. We played outside from sun-up to sun-down and we weren’t bogged down with homework and getting to bed by 8pm. As an adult, summer is also something to look forward to. Less to no traffic in the morning commute, family trips and summer food. Yes, summer food. This time of the year we get sweet local mangoes and lychee. In the stores the oranges, strawberries, cherries and melons are sweeter. The corn is fresher and the peas are crispier.
All this talk about food is making me hungry. In fact I smell something delicious. Ah, it’s Kalea eating ribs! Fall off the bone baby back ribs was a treat at the family bbq and it would accompany the local favorites of Korean chicken, somen salad, baked beans, steak, macaroni salad, shoyu chicken, baked salmon and more.
4 lbs Bone in Spareribs
Boil ribs 1 hr with 3 inch crushed ginger
- 1 C Ketchup
- 1 C Brown Sugar
- 3/4 C Shoyu
- 1/3 C Oyster Sauce
Preheat oven to 350 degrees and brown ribs for 20 minutes flipping the ribs once or fire up the grill and brown the ribs making sure the internal temperature is 160 degrees.