Category Archives: Thai

Spicy Ginger Lime Thai Pork Tenderloin

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Spicy Ginger Lime Pork Tenderloin

Spicy Ginger Lime Pork Tenderloin

I was talking with a blogging friend of mine yesterday, comparing future posts. When I mentioned I would be using this recipe I came up with for a grilled pork tenderloin, her response to me was “is there anything you can’t cook?”. Being a woman with the brain cells of an eggplant, I wasn’t sure what she meant and asked. Her response (Beyond “Duh Janet”) was that I ran what I called a baking blog but I didn’t  do just baking posts and certainly didn’t seem to be a food blogger who knew how to cook one type of food and that was it.

My response? That yes, there were things I can’t cook. I make a truly atrocious dish of boxed mac and cheese. I am utterly incapable of following the directions on the box and always end up with either a soupy or a gritty mess. Though how one makes something with a gritty powder into something that ISN’T a mess is beyond me anyway :-P. My husband, who can’t cook a lick, manages fine however. Go figure. I also am horrid at decorating layer cakes. I can make a homemade cake with the best of ’em but when it comes to decorating/frosting it, I am fairly sure that my 4 year old son could do better.

I also reminded her that I have six kids (though admittedly, three are grown and married) and that at one point in my life, I was cooking for 5 kids, three of them teens and a husband. When doing that, you learn to make a variety of things sheerly out of self defense. I was scared that if I didn’t have a constant supply of food ready, they would turn on me and I would wake one night to find my legs being salted and peppered, and two teen boys and a girl along with two little boys standing over me with napkins around their necks.

So I cook. Many different things. Not just baking, though that is the favored thing in a house that still has two teen boys (the ones who were little in the above mentioning), a 4 year old and a husband. Not to mention, at the moment, 2 stepkids, my daughter and three of my grandkids. yeah, baking is a definite favorite.

But this pork loin went over well too. When the mongrel hordes settled down, there was less than one loin left out of four. I think they liked it. I don’t blame them. It WAS pretty awesome. 😀

I had been trying to figure out for a few days what I wanted to do with this pork loin and I finally got fed up waiting for an idea to pop into my head and just went to the cabinets and fridge and starting pulling things out. I tend to do some of my best cooking that way actually; when I stop trying to do things by a recipe and just…cook. This spicy, but not too much so, a little bit sweet, tangy and with the perfect balance of saltiness. All in all, just yummy. And you can’t get much easier than combine some ingredients, put the meat in them, marinate and cook.

You know the drill….

Spicy Ginger Lime Thai Pork Tenderloin

  • 1 package (about 3 pounds) pork tenderloin (tenderloin, not just regular loin)
  • 1 bottle Kens Lite Asian Sesame With Ginger And Soy
  • zest and juice from one lime
  • 1/4 teaspoon ground ginger
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon minced garlic
  • 3 tablespoons red curry paste
  • 1 1/2 teaspoons Nam Pla (fish sauce, and don’t worry, it doesn’t taste fishy at all… think of it as a strange version of soy sauce if it makes you happy)
  • 1 teaspoon dark sesame oil
  • 1/3 cup dark brown sugar
  1. In a large bowl or 2 gallon ziploc bag, combine all ingredients other than the pork. Stir well to combine or if in the bag, close the bag and squeeze it to mix ingredients. Take out one cup to use as a basting sauce then add the pork to the remainder of the marinade.
  2. Marinate in the fridge (I suggest setting the bag into a bowl to be safe in case the bag leaks) for at least 2 hours and up to overnight.
  3. When ready to cook,  preheat grill to medium hot.  Your coals should be totally covered in gray and you shouldn’t be able to hold your hand close to them for more than three or four seconds before you have to pull away.
  4. Oil your grill grate by brushing it with a bbq brush that has been dipped in oil.
  5. Place the pork directly over the hot area. Cook the pork until an instant read thermometer inserted in the thickest part of one of the loins registers about 145 degrees. Turn a few times during cooking, basting each time with the reserved marinade.
  6. Transfer to a platter, cover with foil and let rest for ten minutes before slicing.
  7. If you want to serve this with what sauce is left, make sure you bring the remaining sauce to a boil first to prevent cross contamination.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

Sticky Spicy Sweet Thai Wings

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Sticky Spicy Sweet Thai Chicken Wings

Sticky Spicy Sweet Thai Chicken Wings

Yesterday, I was having a conversation with friends on facebook about how the American public (and a few other westernized cultures) has gotten fatter and fatter even though there is a far larger variety of good for you foods to choose from. We went back and forth over whether diet or lack of exercise was the larger culprit with my personal stance being right in the middle of both. We make crappy food choices, then do nothing to work it off. As a society we have come so far from our agricultural work 10 hours a day at manual labor roots that’s it’s frightening. most of us now get our exercise at home via a dvd or at the gym or maybe jogging and that’s assuming we even get up off of our computer chairs to do ANYTHING. And as I said to friends, I’m as guilty of that as anyone.

Case in point, chicken wings. I absolutely love them and would happily eat them several times a week with no problem. The problem lies in how I usually like them. I love the prepackaged bags of Hooters coating, frying the wings up all nice and crispy and then slathering them in the Hooters sauce. In my defense, I don’t have them often, maybe 2 or 3 times year, but to be totally honest, that probably stems more from the price of wings than any healthy living on my part. Like I said, I’m as guilty as anyone else. Last night, I had those same Hooters wings all planned for dinner. But after that conversation, I just couldn’t do it. I have been trying to eat better lately anyway (as I’ve said before, I actually don’t eat much of what I make for the blog… this is where having teenage boys and my husband having female coworkers who love sweets comes in handy hehe) and after my soapbox talk on facebook, couldn’t justify fried wings coated in flour and a buttery sauce.

So I played. I love spicy foods, I love sweet hot foods even more and I love Thai influenced foods too. So I dreamed up a sauce that had those flavors. I am rather pleased with how these turned out. The sauce is sticky, (and a good wing just HAS to be sticky. It’s the law!), sweet and with a nice punch of heat to it. If you’re spice averse, just lower the amount of jalapeno pepper.  This makes a lot of glaze. You can store the excess in the fridge to use as a dipping sauce for many different foods. 🙂

You know the drill… git to cookin’

Sticky Spicy Sweet Thai Wings

  • 1 4 lb bag frozen chicken wings, thawed
  • 8 ounces apricot preserves
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • juice and zest from one small lime
  • juice and zest from one small orange
  • 2 tablespoons red curry paste
  • 1/3 cup Thai sweet chili sauce
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons finely minced jalapeno
  1. Preheat oven to 400. Line a large baking sheet with non stick foil (you could also use regular foil but spray it with cooking spray… as much fat as wings render, they still stick to the pan).
  2. Place the wings in a single layer on the baking sheet.
  3. Bake at 400 degrees for 20 minutes, then drain off all of the rendered fat or your wings won’t crisp at all, they’ll just steam in their own fat.
  4. Continue baking at 400 until wings are cooked through. If they haven’t browned enough for you, turn your broiler on high and put the pan under the broiler until they are of desired brownness. Watch closely so they don’t burn.
  5. As the wings cook, make your sauce. In a medium non stick pot, combine all the sauce ingredients. Bring to a boil over medium heat, stirring constantly so it doesn’t burn while the preserves melt. Once it is smooth, turn the heat to medium and continue boiling, stirring very frequently to prevent sticking. Turn the heat off about ten minutes before you take the wings out of the oven to let the sauce cool and thicken. it will look thin hot, but will thicken nicely as it cools.
  6. Put your cooked wings in a large heatproof bowl and pour the desired amount of sauce over them. Toss to coat. Garnish with sesame seeds and sliced green onions.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

Thai Chicken Coconut Soup

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Thai Chicken Coconut Soup

Thai Chicken Coconut Soup



Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings Of A Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.

I think everyone has been touched by heart disease in one way or another, be it with their own health or that of a family member. It is still, in the year 2013,  the leading cause of death for both men and women in the United States with over 600,000 deaths per year. Why? genetics of course but you can add in there the increasing tendency towards obesity and the utter lack of exercise many of us get other than walking to and from the snack cabinet. Add in the high fat, high calorie foods so many of us, including myself, love and it is far too common to see people be literally one heartbeat away from death.

I had a stroke last year as many of you know. While it’s not the same as a heart attack or heart disease, it can be caused by many of the same things I just talked about. So is this important to me also? Damn straight. It’s why I lost almost 50 pounds and have tried to get my own health issues fixed.

My family history isn’t pretty when it comes to heart disease. My dad had a heart attack in his mid 40’s. My mom had tachycardia from early adulthood until her death. I have issues with a heartbeat that goes so slow at times that I get dizzy.

On my husbands side, HIS dad has had…five…yes, five…heart attacks. The man is amazing. But the chances of most people being that blessed are rare. Tragically, a lot of the time, one heart attack is all it takes to leave behind a family who will feel that loss forever. So if there is a family history of heart issues for you (and even if there isn’t), I beg of you, don’t wait until later to take steps to insure your own heart health. If you need to lose weight, do it NOW, not after you finish all the junk food you have in the house. If your exercise consists of lifting your hand to your mouth to insert a doughnut, get off your butt and move, even if it’s only a short 20 minute walk per day. But please… please… take care of yourself. Too many people need you. Yes, even YOU back there eating that bag of potato chips, no matter what you think. You…are…loved. Why? Because you have a good heart. So keep it that way.

This soup can be either semi decadent or healthy, depending on what you use in it. For this post, I obviously chose the healthy way; even if you ARE used to seeing foods that have 14,000 calories from me. It can also be played with in many ways to make it more to your family’s tastes. Like things spicier? Add some Sriracha or red pepper flakes at the end or use a hot curry paste. Want a bit less tang? Use less lime juice. Slightly sweeter? Add a touch of brown sugar along with the regular. Plus you can use full fat coconut milk if so inclined and regular chicken broth instead of fat free. Don’t like chicken or just not in the mood? Use shrimp. You could even do this full on vegetarian by using vegetable broth and firm tofu instead of meat. This is a very versatile recipe. It’s also delicious and made as stated you won’t miss the fat or calories. I PROMISE. I mean, c’mon, you all know what I normally cook. So would I lie about something low fat being tasty? This has it all. Spicy, meaty, rich and creamy (yet with no dairy), sweet, salty, tangy. Also, don’t use dried lemongrass in this. If you can’t find fresh (I couldn’t) get the squeeze tubes of lemongrass you can now find in the produce section of most major supermarkets.

This recipe originally comes from Cooks Illustrated.

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Thai Coconut Chicken Soup

  • 1 teaspoon vegetable oil
  • 3 stalks lemongrass, tough outer parts removed, then sliced lengthwise (or use 1 tablespoon of the squeezable lemongrass)
  • 3 large shallots, chopped
  • 8 sprigs cilantro (they say to chop them but I don’t bother since you will be straining them out later anyway)
  • 3 tablespoons fish sauce (Nam Pla) (do NOT omit this. Yes, it smells ghastly as it heats but it adds that needed something to so many Thai dishes and it leaves NO fishy taste)
  • 4 cups fat free chicken broth
  • 2 14 ounce cans low fat (lite) coconut milk
  • 1 tablespoon sugar
  • 1/2 lb mushrooms, sliced thin
  • 1 lb boneless skinless chicken breast, cubed into bite sized pieces
  • 3 tablespoon lime juice (I also use the zest from one of the limes)
  • 2 tablespoons Thai red curry paste (I tend to use more… no such thing as too much curry in my book hehe)
  1. Heat oil in large saucepan over medium heat until shimmering.
  2. Add the lemongrass, cilantro, shallots and one tablespoon of the fish sauce (like I said, the fish sauce smells horrid as it heats. But it is not meant to be eaten plain. Once mixed with everything else, the smells fades and it leaves an undefinable flavor. Cook this mixture just until the shallots and lemongrass are softened, about 2 to 5 minutes. If using the squeeze lemongrass, use it now too.
  3. Pour in the chicken broth and one can of coconut milk; bring to a simmer over high heat.
  4. Reduce heat, cover and simmer for about ten minutes
  5. Strain soup over a mesh strainer into another pot; discard the solids.
  6. Return pan to medium high heat and stir in the remaining can of coconut milk and the sugar.
  7. Add the mushrooms and chicken. Stir and cook for about 3 to 5 minutes, until the chicken is JUST done.
  8. Combine the lime, zest if using, remaining 2 tablespoons fish sauce and the curry paste in a bowl. Stir into the soup.
  9. Ladle soup into bowls and garnish with more cilantro and scallions and some slices of serrano (or jalapeno) pepper. If you really like the tang, pass around some lime wedges too.

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Now that you’ve seen my recipe and have read what I have to say, go check out what these other bloggers have to tell you. You’ll find good food and stories that will touch your heart.

 

The Recipes from the Heart Crew:

Healthy Snacking with Radish Dip by Juanita’s Cocina

Arugula, Walnut Pesto by Dinners, Dishes and Desserts

Farro, Apple & Pecan Salad by It’s Yummilicious

Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie

Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker

Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress

Dark Chocolate Covered Walnuts by All Day I Dream About Food

Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey

Kung Pao Chicken Tacos by The Dutch Baker’s Daughter

Honey Soy Glazed Salmon by Curry and Comfort

Apple Walnut Spinach Salad by Magnolia Days

Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious

Maple Mustard Glazed Salmon by That Skinny Chick Can Bake

Make-Ahead Chocolate Oatmeal by Crumb

Hoisin Flounder by Taking on Magazines

Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen

Veggie Nachos by Dine & Dish

Cheesy Quinoa and Asparagus Bake by Hungry Couple

Ahi Tuna Salad by Noshing with the Nolands

Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story

Thai Chicken Soup by From Cupcakes to Caviar

Italian Turkey Quinoa Meatloaf by Rachel Cooks

Black Bean Quesadillas by Pastry Chef Online

Sautéed Rataouille with Quinoa by Whipped

Polenta Rounds with Apples and Cheddar by Diethood

 

 

Now It’sThai(m) For Something Completely Different

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I'm never going to be a world class photographer but what my photos don't show is that the food I make is darn good :-)

I’m never going to be a world class photographer but what my photos don’t show is that the food I make is darn good 🙂

Sorry. I couldn’t help myself there. I managed to find a way to mix one of my favorite shows (Monty Python) with a really really… no, I mean REALLY bad pun based on one of my favorites types of food.

It was “snack night” here in the Cupcakes household. We have that far more often than I’d like to admit to. But most of you can probably identify with it. You have every intention of cooking but this pesky thing called life gets in the way. Today life meant Wal Mart. Jordans homebound teacher was here and then we had to go to Wal-Mart to get his meds so by the time we got home, it was too late to make the wings I had planned on making. So frozen pizza came to the rescue. The problem with that is that while the guys like frozen pizza, I’m not a fan. Not of it or of fast food which is the other snack night staple. So I usually end up making myself a Lean Cuisine; preferably Salmon With Basil or eating junk food which I know is bad for me.

But tonight at Wally World, I saw a reduced chub of ground turkey that was calling to me, saying “Janet… Jannnnnetttttt, take me homeeeeee. Cook meeeeee… you know you want meeeee.” I wasn’t sure whether to be frightened or aroused so I grabbed it and hid it in the cart under the Oreos. Then came figuring out what to do with it. As hubby and I walked to the car (God; I once said I would never refer to my husband in print as “hubby” and look at me. How the mighty have fallen.) I was reeling off possible ingredients to use to make meatballs from it, at which point he told me he hated me because I was able to visualize a dish in my mind without a recipe whereas he can barely do that WITH a recipe. I don’t think he was appeased when I said that maybe I could do that, but I sure couldn’t chop wood the way HE could. Go figure.

So in the end, I decided to try to make a version of sauced Thai meatballs from it. If I do say so myself, it turned out pretty darn good. The eating parties were torn only about whether I should omit the lime zest from the sauce with me saying it needed to go and my husband saying it was yummy as it was. So I’m going to put the lime zest as optional. All in all though, I was pleased with these. The meatballs were tender and flavorful; the sauce was sweet, hot, sour and salty all in one, which is a combo that can’t be beat. How authentically Thai they are I couldn’t tell you. Call them Americanized Thai. Whatever you call them, try them. They’re yummy! Now to see if I can remember the ingredients correctly hehe.

Saucy Thai Turkey Meatballs

      • MEATBALLS-
      • 1 pound ground turkey
      • 3/4 cup panko bread crumbs
      • 1 egg yolk
      • 2 green onions, finely minced
      • 1 stalk celery, finely minced
      • 1 1/2 tablespoons sesame oil
      • 2 tablespoons sesame seeds
      • 2 cloves minced garlic
      • 1 teaspoon ground ginger
      • 1 teaspoon salt or to taste
      • 2 tablespoons Spice Hunters Thai Seasoning Blend (I wish I could give some sub if you don’t have it but it has some ingredients not readily available at the grocery store. Just trust me and go buy some. This stuff has SO many uses it’s worth getting some just because)
      • 1 teaspoon fish sauce (Nam Pla… you can’t taste the fishiness. I promise)
      • 2 teaspoons orange zest
      • 1/4 cup Thai Sweet Chili Sauce
      • SAUCE-
      • 1/4 cup honey
      • 1/4 cup hoisin sauce
      • 3 tablespoons soy sauce
      • 2 cloves minced garlic
      • 1 teaspoon fish sauce
      • 1 teaspoon grated lime zest (optional)
      • 1 teaspoon grated orange zest
      • 1/4 cup sweet Thai chili sauce
  1. Meatballs- easy peasy, all those other weird ways of saying it doesn’t take much to do this. Preheat oven to 375 degrees and Just get a large mixing bowl and using your hands or a large wooden spoon if you’re squeamish, mix everything together.
  2. Shape into golf ball sized meatballs (you can do them smaller, but this is what I chose. I got 14 meatballs out of this) and put onto a foil lined, greased baking sheet.
  3. Bake at 350 for about 25 minutes or until an instant read thermometer stuck into one reads at about 160 degrees. If you remember, turn them once during cooking so they brown evenly. If you don’t it isn’t that big of a deal.
  4. Sauce- while meatballs cook, prepare your sauce.
  5. In a medium saucepan, combine all sauce ingredients. While stirring, bring to a boil. Turn off and remove from heat..
  6. When  sauce is done, you have the option of straining it to get rid of the garlic pieces. Personal choice. I wanted it smoother looking so I did but if you really want the little bits of garlic and don’t mind the look of them, keep them in there. Otherwise, strain through a fine mesh strainer. Then set side until the meatballs are done.
  7. When meatballs are done, toss them GENTLY in the sauce.  Sprinkle with more minced green onions and sesame seeds.Serve over a bed of rice (preferably Basmati) or rice noodles.

 


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Dem Bones

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Zesty Sticky Thai Spareribs

I’ve never been a sun worshiper. I was always content with (ok, slightly vain of)  my very pale, snow white, not too wrinkled complexion. When I was a kid, the trend was to rub baby oil on yourself and go outside and quite literally fry your skin to reach a skin tone that hopefully wasn’t lobster red but nice and golden brown. Few succeeded but they all kept trying anyway, burn after burn after burn. About the only time in my life I’ve ever had a tan instead of the burn I usually get after 32 seconds exposed to sunlight…just call me Vampirilla was when I was a little kid and always outside and when I lived in Houston for a year and swam every day. Sun bathing as a hobby never interested me. My tans were EARNED… either playing or swimming

Now at 47, relatively wrinkle free (I usually get guessed as being late 30’s, early 40’s due to lack of sun damage and I love it lol), things seem to have changed. Hello wrinkles here I come! As many of you know, we moved late last year. The home we bought sits on ten acres of land and we have a pool. Not a huge Olympic in ground pool, but a pool nonetheless. Well, part of having ten acres means upkeep. I mow a large portion with the push mower every week (my husband does the larger portion on the riding mower) plus we now have a huge garden to take care of. Add in pool maintenance (being in the pool floating on a floatie counts as maintenance. Really. I’m…er….making sure there are no bugs in the pool) and other out doors things and I have found myself outdoors a LOT. For a while I burned every time but now I have a rather respectable tan.

Beyond all of that however, I’ve come to realize that the sun has this weird thing called heat. And that this heat, for a woman who has suffered from arthritis since in my 20’s (virus gone awry, settled in my joints) feels damn good on my old middle aged bones. So I find myself spending more time outside for that reason and in the process accumulating more wrinkles tan. I haven’t been this tan since I was 13. But heat is good. Bones like heat. Yes, yes they do. Precious precious heat. My precious.

Sorry. I was having a very warped Lord Of The Rings moment there. GEEK ALERT!

Bones really do like heat however. Not just mine; all bones. Look at the photo above. Don’t those bones look like they enjoyed the heat to you? If not, I can tell you that we certainly enjoyed what the heat DID to said bones hehe. I had 2 racks of spareribs I was making (my daughter & her family were coming over) and wanted to do something different with each rack. You’ve probably noticed by now that when I make pork, I tend to go for Asian flavors a lot of the time. They and pork just go so well together. I used a Thai Seasoning blend from my favorite spice company, The Spice Hunter . That mixed with other ingredients for a spice rub then a few times glazing it with a fantastic (if I do say so myself) thick and spicy sauce made these out of this world.

So as I always say… give these a try. You won’t be disappointed. Also, yes these are made in the oven. I wasn’t in the mood to die of heatstroke using the grill when I could be floating in the pool 😛 Nor are they cooked in the crockpot (I don’t care for them that way as they get too soft) nor are they covered and cooked for 50 hours at 10 degrees (same reason). They are cooked at a reasonable temp for a fairly small amount of hours compared to many recipes and they turn out tender as can be, yet still slightly crispy. Best way next to grilling. Trust me.

Sticky Zesty Thai Seasoned Glazed Spareribs

  • 1 5 lb (approximate) rack of spareribs
  • Spice rub-
  • 4 tablespoons Spice Hunter Thai Seasoning Blend
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon curry powder
  • 1 teaspoon finely crushed anise seeds
  • 1 teaspoon ground ginger
  • 1 tablespoon seasoned salt (preferably a low sodium version)
  • 1/4 cup dark brown sugar
  • Sauce-
  • 1/2 cup ketchup (this is more just for a touch of flavor & to have a base to start from)
  • 1/4 cup soy sauce (again; preferably low sodium)
  • 2 heaping tablespoons red curry paste
  • 1 cup apricot preserves
  • 2 tablespoons sriracha sauce (amount optional but at least use SOME or I’ll cry)
  • 1/4 cup sweet Thai chili sauce (use your favorite brand)
  • 3 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons plum sauce
  • zest and juice of one lime
  • zest and juice of one orange
  1. Preheat oven to 350 degrees. Line a large baking pan with heavy duty foil….more than once. Again; trust me. Nothing worse than trying to clean a pan with stuck on sauce of any kind.
  2. Lay the ribs down flat in the pan. In a small bowl, combine all the rub ingredients. Sprinkle them evenly over the ribs. Rub them in well into the surface of the meat. Let stand for at least 15 to 30 minutes.  (unless it is unbearably hot in your house. Refrigerate them if so).
  3. Bake at 350 for about 1.5 to 2 hours or until a fork/knife/spork/large sword/stuck into the meat shows that they are tender but not quite done. You should be able to pull on the meat and it come apart but you don’t want it falling off of the bones. This isn’t a pot roast.
  4. While they are baking, in a large pot, combine all of your sauce ingredients except for the orange zest and lime zest. Zests have better flavor if added at the end of cooking in a food like this.
  5. Bring to a gentle boil over medium high heat, stirring constantly. When it comes to a boil, reduce heat to medium low and let simmer for about 30 minutes, stirring occasionally to prevent sticking. Add in the zest and stir. Turn off the heat and set aside. Reserve some of the glaze (about a cup) to use as dipping sauce later.
  6. When ribs are tender, glaze with the sauce. Turn heat down to 325 degrees. Cook for 15 minutes, then glaze again. Do this two more times for a total of 4 times glazing and another hour cooking.
  7. Take the ribs out and let rest for about 10 minutes before cutting. Serve with the reserved glaze.
  8. Make sure you have lots of napkins