Homestead Road Feel The Joy Spring Issue 2022 - Flipbook - Page 9
JUICY RIB
RECIPE THAT’S
ACTUALLY
GOOD FOR YOU
EATING HEALTHIER doesn’t
mean giving up on your favorites
— even ones you would never
think could be made into
something good for you.
Take this finger-licking-good
recipe for Korean-style short
ribs, which is low in sodium and
could fit a kidney-friendly diet.
It’s made by chef Kris Gaudet for
the Kidney Community Kitchen,
a Kidney Foundation website
that offers tasty recipes, tips and
expert advice on how to make
cooking fun again, even if you
have restrictions in your diet.
If you’re looking to cut back on
beef, you can substitute pork
tavern ribs, pork side ribs or
pork back ribs. Whatever meat
you choose, serve with steamed
jasmine or basmati rice and enjoy.
KOREAN-STYLE SHORT
RIBS
Serves: 6
INGREDIENTS:
•
2 tbsp low-sodium soy sauce
•
2 tbsp rice wine vinegar
•
2 tbsp white vinegar
•
2 tbsp granulated sugar
•
1 tbsp Sriracha sauce
•
1 tsp ground black pepper
•
½ yellow onion, finely
chopped
•
½ bunch green onions, thinly
slice
•
4-6 garlic cloves, finely
chopped
•
1 ½ lbs beef short ribs
•
½ cup water
DIRECTIONS:
1. In large bowl, whisk together
soy sauce, water, vinegars, sugar,
Sriracha and pepper. Add onion,
green onion and garlic. Stir to
combine.
2. Add short ribs to a resealable
plastic bag and coat with
marinade. Remove as much air
from bag as possible to get a tight
seal. Let marinade for at least
12 hours; 24 hours would be
preferable.
3. Line a large baking sheet with
foil. Remove ribs from marinade
and remove onions and garlic left
on ribs.
4. Wrap ribs in tinfoil and bake
at 250°F for three hours. Unwrap
and serve.
*Source www.newscanada.com
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