Hoisin and Kecap Manis Glazed Ribs
Despite being pretty absinthe’d out, I wanted to know how well absinthe goes with Asian flavor profiles so I grilled a slab of pork ribs with hoisin, kecap manis, freshly grated ginger, and absinthe. The absinthe is probably really off putting but here’s my reasoning: Star anise is used in a lot of Asian cuisines and even though their biological classifications are pretty different, anise (from the absinthe) and star anise do have similar qualities in flavor.
The original pork ribs recipe from Gourmet Traveller required star anise and malt vinegar. Since I didn’t have star anise on hand so I swapped the star anise for absinthe (an anise-flavoured spirit) and I used apple cider vinegar instead of malt vinegar.
The absinthe replaces star anise quite nicely because of the sweet and savory elements in this dish; it ends up adding a light, subtle herbal scent.
My favorite lazy summer activity is to watch TV on my laptop (or read a book) with a cocktail in the backyard. Despite my fancy pants preference for high-end whiskeys and pricey cocktails, I don’t make extravagant cocktails at home because 1.) I’m not a bartender/mixologist/barkeep 2.) I don’t have a fully stocked bar 3.) sometimes you just want a damn cocktail that doesn’t require a lot of thinking. Thus, the cocktails I make for myself are pretty simple and today, I just want to drink something simple and refreshing — a highball with whiskey and ginger ale does just that.
I also felt a little Martha Stewarty so I wasted two minutes of my life cutting out letters from melon slices with 1” letter cookie cutters.