Saturday, November 3 –
This dinner was much less orchestrated, much less planned, and workout out just fine anyway. We decided to combine BigMan’s birthday with this dinner so everyone could get together, and in the chaos of our Halloween party I told A LOT of people about it. But I had no idea who would really show up. So I just picked one dish and let the rest happen by itself.
The people who showed up were: BestestFianceEver, Hot Momma (wine), Mr. Hero (birthday cake, plates, ice, rum, and sodas), BigMan, MissingMan, WingWoman (squash coconut soup), LightsOn, ChinUp (Tahiti-style Mahi Mahi), MyBuddy (Coconut Vanilla Prawns), and I cooked Polynesian pork ribs and rice and provided some wine.
These ribs were the easiest thing in the world to make. I bought four pounds of pork ribs (the meaty kind), cut them apart to fit better then added two chopped onions, six minced garlic cloves, and a whole can of crushed pineapple. I set it to cook on low in my crock pot for eight hours. By the time I came back to it, the meat had fallen completely off the bones and it smelled heavenly. So I drained the liquid into a bowl, thinking I might need it, then pulled all the loose bones out, and put it back into the pot. It looked like chunky pulled-pork.
Into a small bowl went one and a half cups of ketchup, six tablespoons brown sugar, six tablespoons of hoisin sauce, and a chopped up length of ginger that was about the size of my thumb, just a little thicker. I left the chop pretty course so that we would get little sparks of ginger along the way. (My mouth is drooling right now thinking about it…) I dumped this mix on top, mixed it altogether, turned it on high for about 45 minutes, came back and it was sticky, lumpy, and delicious.
The mahi mahi was pretty good, but it would have been better if we could have served it right away. We had to wait for everyone to show up so it had dried out a little. The coconut vanilla prawns were soupy and sweet – not the way I prefer my seafood. I want my seafood to be savory or spicy. So it was ok, but I personally didn’t like them much. The squash coconut soup was bland at first. Then we added more salt, pepper, chili powder, and, of course, bacon. Because all squash soups (in my humble opinion, anyway) deserve a little smoky, salty bacon to round off the flavor.
All in all it was a successful, friend-, rum-, and wine-filled evening. Thanks to everyone who showed up for BigMan’s birthday!
Next up – G countries!
Polynesian Pork Ribs
- 2 lbs boneless country-style ribs
- 1 garlic clove, minced
- 1 small onion, sliced
- 8 ounces crushed pineapple, undrained
- 3/4 cup ketchup
- 3 tablespoons brown sugar
- 3 tablespoons hoisin sauce
- 1 teaspoon ginger root, grated
Cooking Instructions: Spray slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of cooker clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, ginger root and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until ribs are glazed. Servings: 6