Sunday, September 30, 2007

Mango Torte




No matter what anyone says, I think the Philippines has THE BEST mangoes in the world. Nope. Save your breath. No one can convince me otherwise.

This recipe combines two of my favorite things: mangoes and dacquoise. Dacquoise is basically a nut-meringue which is used as a base for cakes and other desserts. Its chewy-crunchy texture is a perfect foil to creamy frostings and fillings, like buttercream. Back home, one of the most popular desserts, sans rival, is basically cashew dacquoise layered with decadent buttercream.

I had never attempted to make a dacquoise before, although I've tried my hand at pavlova a few times. Since we were going to Tita M and Tito O's for dinner, I figured that this was a perfect time to be brave and wander into the world of dacquoise making.

Dacquoise (based on The Joy of Cooking)
3/4 cup almonds
1 tbsp. cornstarch
1/2 cup sugar
4 egg whites
1/2 tsp. white vinegar (the recipe called for cream of tartar but I didn't have any)

Prep: Preheat oven to 200. Draw two 8-inch circles on parchment then cut about an inch outside circles and place on cookie sheet. I used 2 cookie sheets since I had medium sized ones.

1. In a food processor, pulse nuts, cornstarch and sugar until mixure looks like breadcrumbs.
2. Set aside.
3. Beat eggwhites and vinegar on medium speed until soft peaks form.
4. Gradually add sugar while beating on high speed until stiff peaks form.
5. Gently and gradually fold in nut mixture, taking care not to deflate the meringue too much.
6. With a spatula, form the dacquoise into circles on the parchment using the drawn guides.
7. Bake at 200 for 2 hours.

Mango buttercream
1 cup pureed mango
1 cup butter, room temperature
3/4 cup sugar
1 1/2 cups whipping cream

1. Using the whisk attachment of the mixer, cream butter and sugar until light and fluffy.
2. Add mango puree and mix well.
3. Add cream and whisk over medium high heat until stiff and frosting holds its shape.

To assemble, place one dacquoise on a serving platter. Frost with 1/3 of the mango buttercream. Put second dacquoise and frost with second 1/3 of buttercream. Use last 1/3 to frost sides.

You could probably decorate this torte with mango balls on top, but I didn't have any.

Verdict: It was ok. Hubby didn't like it too much but Tita M said it was very good. I don't know. I couldn't decide. I think there was too much buttercream between the layers. This recipe defnitely needs to be tweaked a bit. I think thinner dacquoise layers would work better. So next time, I'm going to try dividing the dacquiose into 3 and putting less buttercream between layers.

Friday, September 28, 2007

Caldereta


This dish is proof of the immense influence the Spanish had on Filipino cooking. It's difficult not to imbibe so much of a culture that was around for more than 300 years, pretty much permeating everything from our religion, to our names, our language, and our food. I think this is what makes Filipino food so different from those of our Southeast Asian neighbors. Because the Philippines was under Spanish rule for so long, add to that the omnipresence of the Chinese, Filipino food, as a final product, is truly an amalgamation of Malay, Hispanic and Chinese cuisines.

Caldereta is essentially a beef stew, along the lines of osso buco and other occidental stews, but the use of coconut milk makes it decidedly Filipino. This dish is considered "celebration food," served during birthdays, fiestas and other gatherings. It's a Friday. In my book, that is always cause for celebration.

Caldereta


2 lbs. beef, cubed
1 medium onion, sliced
3 cloves garlic, minced
2 bay leaves
1/2 can whole tomatoes (about 4-5 pieces and half the juice)
salt
pepper
1/2 cup beef broth
2 tbsp. soy sauce
2 cups coconut milk
3 potatoes, peeled and cubed
1 red pepper, cut into strips
1 cup drained whole olives

1. Season beef with salt and pepper.
2. In a heavy pot, like a dutch oven, brown beef on all sides.
3. Add onion and garlic.
4. Add tomatoes, crushing them as you add them.
5. Add soy sauce, bay leaves and beef broth.
6. Cover pot and simmer over low heat until beef is tender, about 2 hours.
7. Add potatoes, red peppers, olives and coconut milk. Adjust seasoning with salt as needed.
8. Simmer uncovered for 15-20 more minutes until potatoes are done and sauce has thickened.

Thursday, September 27, 2007

Tonkatsu



Breaded fried meat. Every culture has its version. The Italians have parmigiana. The Viennese and Germans have schnitzel. The Polish have kotletschabowy. And the Japanese have tonkatsu, which is my favorite. Somehow panko stays crisper than traditional breadcrumbs and cooks more evenly, giving you that golden brown, crunchy coating that makes breaded cutlets so good!

The key to frying up these babies is to keep the oil at a constant temperature, which means not overcrowding the pan. Fresh oil with a high smoke point is crucial too. When you bread the meat, you want the first layer of flour to be as thin as possible, just enough so that the egg has something to adhere to. After dipping the meat in the panko, let it rest for 5-10 minutes, so that the panko stays on.

Alton Brown says that you should keep one hand "wet" and one hand "dry" to prevent what he calls "club fingers." That piece of advice is good in theory, and it does minimize "clubbing" (and I mean this in a very non-medical way), but I find that clubbing is inevitable. You just need to keep a dish towel or some paper towels nearby.

Anyways, here's my version of tonkatsu.


Tonkatsu

6 pork cutlets (I use center cut quick-fry porkchops which I pound until they're about 1/4 inch thick)
1 cup flour
2 eggs, beaten
2 cups panko breadcrumbs
2 tsp. salt.
1 tsp. pepper

1. Put flour, egg and panko in three separate wide dishes.
2. Add 1 tsp. of salt and 1/2 tsp. pepper each to the egg and the flour. Mix well.
3. Make sure pork cutlets are dry. Dip cutlets in flour, making sure to shake off excess.
4. Dip in the egg, then into the panko. Press the panko onto the meat, making sure that the meat is well coated.
5. Set aside meat while you heat up your pan.
6. Fry over medium-high heat until golden on both side.
7. Slice into 3/4 inch strips and serve with tonkatsu sauce*.


*There's a brand of tonkatsu sauce that I really like, but you could substitute this home-made version in a pinch. I didn't have tonkatsu sauce tonight, so I made this. The kids couldn't even tell the difference.

For the tonkatsu sauce, mix together:

4 tbsp. tomato ketchup
2 tbsp. worcestershire sauce
1 tbsp. kecap manis (or 1 tbsp. soy sauce with 1 tsp. sugar)

In the picture above, you can see garlic kuchay, which we also had, beside the tonkatsu. Always good to have some veggies to lessen the guilt of eating something fried :-)


Wednesday, September 26, 2007

Pork and Long Beans in Coconut Milk



I mentioned before that I come from a region in the Philippines which is known for cooking everything with coconut milk. I've successfully passed on my love for coconut milk to the hubby and the boys, hence the ubiquity of coconut milk-based dishes in this blog :-)


Pork and Long Beans in Coconut Milk

1 lb. lean pork, cut into strips
1 can coconut milk (about 2 cups)
1 medium onion, quartered
2 cloves garlic, minced
3 slices ginger
2 thai chilis, chopped (optional but highly recommended)
3 tbsp. shrimp paste (Barrio Fiesta brand)
salt to taste
1 bunch long beans, cut into 2-inch pieces

1. Simmer coconut milk, pork, ginger, garlic, onions, shrimp paste and pepper until pork is tender and coconut milk has rendered some oil (about 20 minutes).
2. Season with salt to taste.
3. Add long beans.
4. Simmer for 5 minutes more until long beans are cooked but still has some crunch.

Baked Mussels with Butter, Cheese and Garlic



This is the simplest version of Baked Mussels there is.

Son #2 loves it and could probably eat a couple of dozens if I let him!

This dish is exquisite with freshly steamed mussels, but you could definitely use pre-cooked frozen mussels in a pinch (which is what I did today).


BAKED MUSSELS WITH BUTTER, CHEESE AND GARLIC

36 cooked mussels on the half-shell
3 cloves of garlic
2 tbsp. butter
2x2x2 inch cube of sharp cheese
2 tbsp. olive oil

1. Put all ingredients except mussels in a food processor and pulse until you make a paste.
2. Put about 1/2 tsp. of the paste on each mussel.
3. Bake in a 400 oven for 15 minutes until the topping is sightly brown.

Friday, September 21, 2007

Adobo sa Gata (Adobo in Coconut Milk)



Adobo is probably the quintessential Filipino dish. This dish, which is a stew of a protein in vinegar, garlic, black pepper, and soy sauce, can be found in practically every Filipino household. There are endless variations...more soy sauce, no soy sauce, dry, saucy, twice fried, chicken, pork, chicken and pork, etc., etc.


I posted a favorite recipe a few weeks back, but today I decided to try something new. Adobo sa gata is a dish popular in Marinduque, an island province in the Philippines. I based my recipe on the one in "The Best of Food Magazine Cookbook" and I just tweaked it a little bit.


12 chicken pieces (I used legs)
2 tbsp. cooking oil
4 tbsp. vinegar
2 1/2 tsp. salt (to taste)
1 tsp. ground black pepper
3 thai chilis
4 cloves garlic, minced
3 slices ginger
2 bay leaves
1 medium onion, sliced
2 tsp. turmeric powder
2 cups coconut milk

1. In a pan, heat oil and brown chicken pieces well.
2. Lower heat and add salt, pepper, onion, garlic, ginger, turmeric, bay leaves and vinegar.
3. Simmer uncovered for 15 minutes until almost all of vinegar has evaporated, flipping chicken pieces once.
4. Add coconut milk and simmer for about 20 minutes.
5. Best served with white rice (like many other things).

This recipe was a hit with the boys! Definitely a "make again" dish!

Tuesday, September 18, 2007

Baked Oatmeal v. 1

This method of preparing oatmeal transforms this plain jane grain into a wonderful breakfast treat. This version is soft and resembles some sort of pudding, with oats instead of bread. My second version, which I will post sometime time in the future, is more granola like. I like both, so it really all depends what I'm in the mood for :-)

Baked Oatmeal

3 eggs
1/2 cup oil
1/2 cup white sugar
1/2 cup dark brown sugar
3 1/2 cups oats
2 tsp. baking powder
1 tsp. salt
1 cup milk
1 tsp. vanilla

1. In a large bowl, beat eggs.
2. Add oil and sugar and mix well.
3. Stir in oats, baking powder, salt, milk and vanilla
4. Pour into a 9x13 pan and bake for 40-45 minutes in a 325 oven.
5. Cut into 8 squares. Serve with milk.

Friday, September 14, 2007

Thursday, September 13, 2007

Banana Bread Beauties


Whenever we buy a bunch of bananas, we always end up with one or two overripe ones. I guess the boys get tired of them after a while and they sit there, languishing in our fruit basket, attracting fruit flies (which I absolutely abhor). So I throw the overripe ones in the freezer until I have enough to make banana bread, most recipes of which call for at least 4 bananas. Just thaw the frozen bananas and they're ready to use.

Tonight, I reached my 4-banana minimum, so I decided to experiment and make different flavors of banana cupcakes, which is actually just banana bread baked in cupcake holders and baked for roughly half the time. So practically any cake recipe can be made into cupcakes. Just watch your oven closely so you don't overbake them

Anyways...


I made 4 kinds: butterscotch, chocolate chip, peanut butter and sugared. I haven't tried them all so the verdict is still pending as to which one is the best. But they all look so good, don't you think?

Banana Bread (inspired by Elise)

4 bananas, smashed (my preference is to use 3 super overripe ones and 1 just on the brink)
1/2 cup white sugar
1/4 cup firmly packed brown sugar
1/4 cup melted butter
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
pinch of salt
1 1/2 cup flour

1. Mix bananas, butter, sugar, egg and vanilla. Make sure everything is room temp or else the butter will solidify.
2. Sift in salt and baking soda. Mix well
3. Add flour and fold into wet mixture. Do not overmix so as not to develop the gluten.
4. Scoop into 12 cupcake container or a loaf pan.
5. Bake at 350 for 3o minutes (cupcakes) or 50 minutes (loaf).

You can add the "flavors" once you've mixed the batter. I like to add them after I've put the batter into the cupcake holders so that I can make different flavors in one batch. Gently mix in whatever your adding and sprinkle some on top. For the peanut butter, just swirl in a teaspoon or so.


Addendum:
Ok, I've tried them all (took a small piece from each, didn't eat 4 cupcakes in one sitting). The peanut butter is my favorite. The saltiness of the peanut butter balances the sweetness of the bread. I'm not surpised actually, since I routinely eat bananas with peanut butter anyway. Next flavor to try: Nutella!

Ginisang Munggo (Sauteed Mung Bean Stew)


This is another one of those comfort foods that bring back fond memories of my childhood. I don't even use a recipe for this because I've been cooking this dish for as long as I can remember. It's only been recently though that I've discovered that a tablespoon or so of shrimp paste elevates this dish to whole new level. The shrimp paste adds so much umami, which I think translates best to the Filipino word malinamnam.

Ingredients:
*Remember, these are approximations...
6 cups boiled mung beans
1 tbsp. oil
1 tsp. minced garlic
1 medium onion, slices
2 tomatoes, cubed
1/2 lb shrimps, peeled
1 tbsp. shrimp paste (bagoong)
salt (or fish sauce) and pepper to taste
2-3 cups green leafy vegetable, such as spinach or water cress

1. Boil the mung beans in lots of water until soft, about 30-45 minutes. Watch that the beans don't dry up. Add water as needed during the boiling process. Once done, set aside.
2. In a large pot, heat oil and saute garlic, onions and tomatoes, waiting until the garlic and onion are slightly brown before adding the tomatoes. Saute until tomatoes are very soft.
3. Add mung beans and cooking liquid. Season to taste. This is the time to add the shrimp paste, salt or fish sauce, and pepper.
4. Add shrimp. Simmer until shrimp turns opaque.
5. Add greens. Traditionally, bittermelon leaves are used, but I've used spinach and watercress with much success.
Some people will saute some pork with the garlic, onions and tomatoes. But this meat-free version is more healthful and tastes just as good :-)

Sunday, September 9, 2007

Baked Chorizo and Eggs


After a two-week trip back home, our friends S&A came over for breakfast today to catch up and bring pasalubong. We listened to their adventures over coffee, Montreal bagels, cream cheese, smoked salmon, baked oatmeal, fruits and baked chorizo and eggs.


Baked Chorizo and Eggs

4 spanish chorizos, sliced diagonally into 1/4 inch pieces
1 medium onion, cut into wedges
1/2 red bell pepper, sliced into strips
1 tsp. minced garlic
1 tbsp. olive oil
6 eggs
3 tbsp. grated sharp cheese (I used parmegiano since that's what I had, but I think Manchego would work better)
freshly ground black pepper


1. In a skillet, heat olive oil and saute chorizo until it renders some fat.
2. Add garlic and onions and saute for a few minutes.
3. Add bell peppers and cook for a minute more.
4. Divide mixture and place in oven-proof dishes.
5. Crack an egg into each container and top with cheese and a sprinkling of freshly ground black pepper.
6. Bake in a 4o0 oven for 10 minutes.


Watch the eggs as you're baking them because they can become overdone quite quickly (mine were a bit too done, oops!). Take the dishes out of the oven as soon as the eggs begin to set because the residual heat will cook them through.

I'm thinking this dish would be so much prettier if I used the traditional Spanish cazuelas. But since I didn't have any on hand, I used glass ramekins instead.

I quite liked this dish! As I was telling S&A, anything with chorizo (or bacon for that matter) is bound to be good. Hehe! Thanks for the stuff, S&A!

Saturday, September 8, 2007

Cheesecake with Balsamic Strawberries


I baked three cheesecakes a few days ago, 2 to bring to work as a good-bye treat for my wonderful co-workers, and 1 I kept at home for the boys. One of my co-workers has gluten sensitivity and so for her, I made one of cheesecakes with a walnut crust. The walnut crust was surprisingly good. I was a bit worried that it would crumble when I sliced the cheesecake, but it held up very well. I just tossed 2 cups of walnuts in a food processor and mixed it with 1/4 cup of dark brown sugar. I baked it like a graham cracker crust, 10 minutes at 300.

For the 2 cheesecakes I brought to work, I made a blueberry-lemon-sage topping and a dulce de leche topping. To make the dulce de leche, I pressure cooked a can of condensed milk for 15 minutes. Make sure the can is fully submerged when you do this. And do not, I repeat, DO NOT open the can until it is completely, and again I repeat, COMPLETELY cool.

The last cheesecake, I served to my boys with a balsamic strawberry topping. Hull and slice a container of strawberries, place in a pot with 2 tbsp. sugar and 1 tbsp. balsamic vinegar. Heat through and add a slurry of 1 tsp. cornstarch in 1 tbsp. water. Simmer until it has thickened a bit.

The strawberry topping and dulce de leche were good, but I must say that the blueberry topping is still my favorite. :-)

Cheesecake recipe here...

Shrimp with Special Sauce


This simple recipe is always a hit with the boys. The sweet-salty sauce coating the shrimp requires one to eat with the hands. Using forks and knives (or spoons) is simply an injustice. There is requisite slurping and licking as one tries to get every bit of garlicky goodness before peeling the shrimp. One then breaks of the head, and savors the shrimp fat within. Each segment of the shell is then peeled away to reveal the tender sweetness. The peeled shrimp is then used to scoop up more sauce, placed on a mound of steaming white rice, and popped into the mouth whole. Yum!


Shrimp with Special Sauce

1 kilo shrimp (I usually cut off the long antennae and the tip of the sharp barb on the head)
3 tbsp. minced garlic
2 tbsp. butter
1 tbsp. cooking oil
1/2 cup oyster sauce (Lee Kum Kee is my preferred brand)
1/2 tsp. sugar
2 tbsp. water

1. In a pan, melt butter and oil and saute garlic until light brown.
2. Add in the shrimp, oyster sauce, sugar and water.
3. Stir-fry for a few minutes, just until shrimp turns pink.
4. Serve with lots of rice.

Friday, September 7, 2007

Food and Wine Tasting


A good friend came to visit from Calgary and right after we picked him up from the airport, we headed straight to Ontario's top tourist destination...Niagara Falls. Big mistake. It was the Labor Day holiday, a long weekend on both sides of the border, so Niagara Falls was PACKED! Agoraphobia, here we come! But we had trekked all the way, so we decided to grin and bear the maddening crowd. We even rode the Maid of the Mist (first time for us!) and the kids had a blast getting soaked.

My favorite part of the trip was a visit to Niagara-on-the-Lake. We wanted to visit more wineries but the traffic was so bad that we only had time to do one. We decided to do the Art of Food and Wine at Peller Estates. This particular tasting combined different wines with different foods to demonstrate how food and wine can clash or complement. For this tasting, we were given a sauvignon blanc, an unfiltered merlot, and a vidal ice wine. And for our food, we had a cucumber mint soup, smoked beef ribs on rice with artichoke hearts, and for dessert, an oatmeal cake with brown sugar cream cheese frosting. You can see from the picture that the servings were pretty tiny. But for $12, you can't really expect much bigger morsels, I suppose.

The sauv blanc was crisp and light and it really enhanced the grassy notes of the soup. The freshness of the cucumber came through even after we had sipped the wine. Excellent pairing. Of course, our host asked us to try the soup with the merlot. Bleh. The merlot was definitely too strong for the soup.

Next up was the meat and merlot pairing. The merlot we were given was very rich and full-bodied. Lots of tannins and very robust. This was definitely not a sipping wine. In fact, I didn't quite like it when we first took our sips. Our host asked us to try it first with the soup. Not good. But when we had it with the smoked beef, the proteins in the meat broke down some of the tannins and smoothed out the wine a great deal. Gone was the mouth-puckering bite and the background flavor of fruit, mostly berries, began to come through. Amazing what the right food will do to a sip of wine and vise-versa.

For dessert, we had an ice wine, which is Ontario's biggest wine product. The grapes for ice wine are harvested in the dead of winter, when the freezing temperature concentrates the sugar in the fruit. The resulting wine is very sweet, almost syrupy. And the first time you try it, it's actually quite a shock to the palate. Our host, though, put it quite nicely. She says that a sip of ice wine at the end of a meal is like the clash of a cymbal in a symphony. Done with restraint, it gives that necessary oomph, that point of emphasis, that fleeting high. But repeated cymbal clashes deafen the ears like a whole glass of ice wine overwhelms the taste buds.

All in all, it was a lovely experience. I'd do it again in a heartbeat. Just not on Labor Day weekend.

Spaghetti alla Carbonara with Sea Scallops


What do you do when you have a pound of excellent bacon and a wedge of parmegiano reggiano? Make carbonara, of course! The name of this simple but delicious pasta dish comes from the Italian word carbone, which means coal. Pretty ironic since the pasta is white, no? But many believe that the origin of the name comes from the fact that this pasta was a staple meal of coalminers because it could be made with very few ingredients, all of which kept well without refrigeration: pasta, eggs, hard cheese, and dried meat.

I used the recipe from Mark Bittman's How to Cook Everything and just fiddled around as I went along. Sea scallops were on sale, so why not make a good thing even better?


Spaghetti alla Carbonara with Sea Scallops

1 pound spaghetti (I used spaghettini)
1/2 pound bacon, sliced into 1 inch pieces
2 eggs
1 cup grated parmegiano
freshly ground black pepper
seared sea scallops*
1. In a skillet, cook bacon until crisp. Drain most of the fast, leaving about 2 tbsp. in the pan. (In an ideal world where calories wouldn't matter, I'd use all the drippings. But, oh well.)
2. In a separate bowl, mix eggs and cheese together.
3. Cook pasta according to package directions.
4. Add pasta to egg and cheese mixture. Add bacon and season generously with pepper. Mix well.
5. Top with sea scallops and a sprinkling of sea salt.
*For the sea scallops, melt butter in a small skillet. Pat scallops dry and season with salt and pepper. Sear scallops until caramelized, about a minute per side.

Saturday, September 1, 2007

Chicken Wings


1/4 cup butter
3 tbsp. tomato ketchup
2 tbsp. bbq sauce
2 tbsp. soy sauce
2 tbsp. sweet chili sauce
2 tsp. sriracha hot sauce (add less or more depending on how hot you want your wings)
1 tsp. worcestershire
salt to taste (amount really depends on whether you're using salted or unsalted butter)


1. Mix everything together in a saucepan over low flame until the butter emulsifies into the rest of the ingredients.

2. In large container with a lid, put cooked wings and pour sauce on top.

3. Shake, shake, shake until all the wings are coated with the sauce.

4. Serve with blue cheese dressing* and celery sticks.

*Mash blue cheese into sour cream. Add a splash of worcestershire.


Traditionally, this recipe calls for deep fried wings but I actually cook my wings in the oven. No fuss, no muss. Plus I can do LOTS of wings without having to slave over a splattering pot of hot oil. For instance, today, I made about 50 wings, which fit nicely in my oven all in one go.

Place wing pieces in a single layer on a cookie sheet lined with parchment (to prevent sticking). Bake in a 450 oven for 15-20 minutes. Flip chicken pieces over and bake 15-20 minutes more until nice and golden brown.

Oven-grilled Pork Ribs


I don't understand how some people can eat ribs with a fork and knife. For me, the entire point of eating ribs is so you can use your fingers, get down and dirty, and bite juicy, saucy chunks of meat off the bone. Maybe that's why I'd rather eat ribs at home than in a restaurant. At home, no one will stare if at the end of the meal, I'm wearing sauce on my face like some sort of war paint. And I can lick the sauce off my fingers and make smacking sounds to my heart's content :-)

My favorite way to make ribs at home is in the oven. I don't have the space for those huge grills that will allow me to cook ribs over indirect heat and smoke them with wood chips so I can't really say if that cooking method will give me superior results. But the oven gives me consistent heat and thus produces a tender and juicy product every time.

The key to falling-off-the-bone ribs is to use low heat. This principle holds true whether you use the oven or the grill. Some people like to boil their ribs to tenderize them. I used to do this a long time ago, but I've found that a lot of the flavor was lost during the boiling process. A low, slow stint in the oven breaks down all that connective tissue between the bones and makes the ribs succulently soft but not mushy.

Anyways, enough of the chatter. On to the recipe...

1. Rub the ribs (I used 2 whole racks) with a good steak seasoning or sprinkle with the rub ingredients below.

Rub:
salt
pepper
garlic powder
paprika

2. Wrap ribs in foil, place on a tray and cook in a 300 degree oven for 2 to 2 1/2 hours.
3. Take ribs from oven and pour off the fat that is rendered. Increase oven temp to 450.
4. Glaze both sides of the ribs.

Glaze:
1/2 cup brown sugar
1/2 cup tomato ketchup
1/2 cup soy sauce
1 tsp. minced garlic
1 tsp. sriracha hot sauce (optional)
1 tsp. smoked paprika
2 tbsp. hoisin sauce
2 tbsp. apricot jam
2 tbsp. balsamic vinegar
2 tbsp. worcestershire sauce
*Simmer everything in a saucepan for about 5 minutes.

5. Return ribs to oven, unwrapped, top side down. Cook for 8-10 minutes.
6. Flip ribs over and glaze the top a second time. Return to oven for another 8-10 minutes or until the sugar from the glaze has caramelized and you get a few dark areas.
7. Let ribs rest for about 10 minutes before serving.