Thursday, September 6, 2012

Miso-ume glazed Pork Ribs...Labor Day BBQ Dinner

On Labor Day, we did a small BBQ dinner at home.

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Shio-koji marinated baby back ribs with homemade 2-year miso & plum syrup glaze.  The ribs were marinated overnight before baked in the oven for 2 hours.  Then, I grilled them on our Santa Maria BBQ Grill with the miso-plum basting sauce.  Scrumptious!

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Appetizers and side dishes...Roasted cauliflower on a bed of caramelized onion, with creamy hot sesame sauce.  Roasted eggplant and cherry tomato salad.  Sun-dried zucchini and shio-koji chicken breast in lemon-parmesan sauce.

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What a wonderful evening we had.  And, of course, the dinner was served with the donabe rice.
Hope I will have time to write recipes of these dishes soon...I've been a bit too busy lately...

Happy donabe life.