Grilled Thai Basil Korean Ribs

Meat

• 1 1/2 - 3 pounds beef short ribs

Rib Marinade

• 1/4 cup brown sugar or 2 TBS honey (less if using agave)
• 1/4 cup soy sauce
• 2 tsp rice wine vinegar
• 1 garlic scape, minced
• 2 tsp sesame oil
• 2 scallions, thinly sliced
• 2 tbs Thai basil

Directions

Place the ribs in a zip top bag and pour the marinade over top. Seal and marinade in the refrigerator for at least 4 hours or overnight.

When ready to cook, heat grill to medium. Drain and discard the marinade. Grill the ribs, turning once, until cooked to one's liking, about 3 - 4 minutes per side. Serve with vegetable and/or salad.

Recipe courtesy Acme Farms and Kitchen

Catharineʼs World Famous Pork or Chicken Posole Verde (Slow Cooker)

For your easiest, slow cooker posole verde:

Chicken Posole Verde - Garnish with Your Favorites

Ingredients:

• 1 Onion,  Chopped
• 4-6  Pork  Chops,  ,  cut  into  3  pieces  each  with  bone
• 2-3  Large  Cans  Green  Enchilada  Sauce  -  Medium,  La Palmas or La Victoria  brand
• 1  Can  Green  Salsa,  Herdez
• 1 Can  Hominy,  Juanita's
• 1-2  Cans  Corn

For  Chicken  Version

• 8  Chicken  Thighs  With  Bone,  skin  removed  &  cut  into  3 pieces  each.

Toppings:

• Fresh  Cilantro
• Mozzarella, Goat Cheese, Cotija or Queso Fresco, Shredded/Crumbled
• Avocado,  chopped
• Sour  Cream
• Radish, sliced
• Purple Onion, chopped
• Lime, slice or wedge

Directions:

In  a  crock  pot  put  the  onions  in  first,  then  pork.    Add  the  rest.    If  there  is  room,  add  another  can  of corn  or  more  enchilada  sauce.      This  recipe  cannot  be  ruined. Cook  in  crock  pot  on  low  8-10  hours.  (Cook  in  garage  if  the  odor  is  too  strong  for  the  home.) Remove  bones.  Serve  with  toppings:  cilantro,  shredded  mozzarella,  chopped  avocado,  sour  cream.

Chicken  Version: 

Cook  as  above. When  ready,  push  the  chicken  against  the  side  of  the  crock  pot  to  break  it  up  into  small  pieces. Remove  bones.    Serve  with  above  toppings. It  is  almost  always  better  the  next  day.

Recipe courtesy Catharine Vader