Meaghan Moineau — Home Cook & Story-Driven Food Creator

Tag: Holiday

  • Spare Ribs | Made by Meaghan Moineau

    Spare Ribs | Made by Meaghan Moineau

    Deliciously Sticky Spare Ribs

    There’s something truly magical about the aroma of spare ribs roasting in the oven, filling the house with warmth and mouthwatering scents. As a child, I remember visiting my grandmother’s house during the holidays, eagerly anticipating the moment when she’d open the oven door, revealing a tray of perfectly glazed ribs. The rich, savory sauce and tender meat were always the highlight of our family gatherings, a tradition I’ve lovingly continued with my own family. Today, I’m excited to share this cherished recipe with you, adding a touch of nostalgia to your kitchen and hopefully creating new memories for you and your loved ones.

    Why You’ll Love It

    This spare ribs recipe is the perfect balance of sweet and savory, with a sticky glaze that will have everyone licking their fingers clean. It’s surprisingly simple to prepare, yet it delivers restaurant-quality flavor that will impress any guest. Whether you’re hosting a barbecue, a casual dinner, or a festive celebration, these ribs are sure to be a hit. Plus, with the option to marinate overnight, you can save time on the day of your event, making it a stress-free addition to your menu.

    Ingredients

    • 2 tablespoons oil
    • 1/4 cup clear honey
    • 1 tablespoon fresh ginger root, grated
    • 1/4 cup dark soy sauce
    • 2 tablespoons hoisin sauce
    • 1 teaspoon five-spice powder
    • 2 garlic cloves, minced
    • 3 pounds of spare ribs

    Instructions

    1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
    2. In a jug, combine the oil, honey, ginger, soy sauce, hoisin sauce, five-spice powder, and garlic. Mix well to create a marinade.
    3. Place the spare ribs in a large dish and pour the marinade over them. Ensure the ribs are well coated, then cover and leave to marinate for as long as possible, ideally overnight in the refrigerator.
    4. Once marinated, place the ribs on a rack in a roasting pan.
    5. Cook the ribs in the preheated oven for about 45 minutes, turning them over halfway through the cooking time to ensure even glazing.
    6. After cooking, allow the ribs to cool slightly. Serve them cold or warm, as desired.

    Tips

    • For best results, marinate the ribs overnight. This allows the flavors to fully penetrate the meat, resulting in more flavorful ribs.
    • When turning the ribs halfway through cooking, baste them with the leftover marinade for an extra sticky glaze.
    • For a smokier flavor, consider finishing the ribs on a grill for a few minutes after roasting.

    Variations & Substitutions

    If you want to switch things up, here are a few variations and substitutions you can try:

    • Spicier Ribs: Add a teaspoon of chili flakes or a dash of hot sauce to the marinade for a spicy kick.
    • Alternative Sweeteners: Swap honey for maple syrup or brown sugar for a different type of sweetness.
    • Gluten-Free: Use tamari instead of soy sauce to make the dish gluten-free.
    • Different Protein: You can use the same marinade for chicken wings or pork chops if you prefer.

    Storage

    Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the ribs for up to 3 months. To reheat, allow the ribs to thaw completely in the refrigerator, then warm them in the oven at 350 degrees Fahrenheit until heated through.

    FAQ

    Can I use a slow cooker for this recipe?

    Yes, you can! Simply place the marinated ribs in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Finish them off in the oven or on a grill to achieve a sticky glaze.

    What side dishes pair well with spare ribs?

    Spare ribs pair beautifully with a variety of side dishes, such as coleslaw, cornbread, baked beans, or roasted vegetables. For a refreshing contrast, consider serving a crisp salad with a tangy vinaigrette.

    Can I make the marinade in advance?

    Absolutely! You can prepare the marinade up to 3 days in advance and store it in an airtight container in the refrigerator. This can be a great time-saver for busy schedules.

    Nutrition (per serving)

    While the nutritional values can vary based on portion sizes and specific ingredients used, a general estimate for a serving of these spare ribs is approximately:

    • Calories: 450
    • Protein: 30g
    • Carbohydrates: 15g
    • Fat: 30g
    • Sugar: 10g

    Final Thoughts

    These sticky spare ribs are truly a labor of love, a recipe that brings fond memories and joy to any table. Whether you’re cooking for family or friends, this dish is sure to become a favorite in your home, just as it has in mine. With its simple preparation and irresistible taste, you’ll find yourself returning to this recipe time and time again. Enjoy the process, savor the results, and most importantly, cherish the moments shared with those around you. Happy cooking!

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  • Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios | Made by Meaghan Moineau

    Roasted Endive Salad With Prosciutto, Figs and Pistachios

    Why You’ll Love It

    As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm salad to bring comfort and elegance to your table. This Roasted Endive Salad with Prosciutto, Figs, and Pistachios is one of those dishes that combines simplicity with sophistication, making it perfect for both weeknight dinners and special occasions. The combination of roasted endive’s slightly bitter taste with the sweetness of figs, the salty crunch of prosciutto, and the nutty flavor of pistachios creates a symphony of flavors that will have you coming back for more.

    Growing up, my grandmother would often prepare a similar salad during the holiday season. The aroma of roasting endive would fill the kitchen, and I remember sneaking crispy bits of prosciutto off the counter when she wasn’t looking. It was a dish that brought the family together, a recipe filled with love and joy, and one that I am now excited to share with you.

    Ingredients

    • 4 heads of red or green endive
    • 2 tablespoons olive oil
    • 4 slices prosciutto
    • 1/2 cup dried figs, sliced
    • 1/4 cup pistachio nuts, shelled
    • 2 tablespoons honey

    Instructions

    1. Preheat your oven to 350°F (this is a great toaster oven candidate for smaller batches). Line a rimmed baking sheet with aluminum foil.
    2. Wash the endive thoroughly and remove any unsightly outer leaves. Slice each endive head in half lengthwise, from the stem to the tip.
    3. Arrange the endive cut side up on the foil-lined baking sheet. Generously coat each piece with olive oil.
    4. Bake in the oven for 30 minutes, or until the outer edges of the endive are golden brown.
    5. While the endive is roasting, fry the prosciutto slices in a skillet over medium heat until crispy. Drain them on paper towels, then crumble and set aside.
    6. Once the endive is done roasting, arrange three pieces on each plate. Add a handful of sliced dried figs and pistachio nuts.
    7. Drizzle a spoonful of honey over each plate, then sprinkle with about 1/4 of the crumbled prosciutto.

    Tips

    For the best results, choose endives that are fresh and crisp. When selecting figs, opt for those that are slightly soft but not mushy. If you’re short on time, you can roast the endive and fry the prosciutto a day ahead, then assemble the salad just before serving.

    Variations & Substitutions

    If you’re looking to mix things up, consider swapping out the dried figs for fresh figs when they’re in season. You can also try using a different type of nut, such as walnuts or almonds, for a different texture and flavor. For a vegetarian version, omit the prosciutto and add a sprinkle of feta cheese for a salty kick.

    Storage

    This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat the endive gently in the oven to retain its texture before serving again.

    FAQ

    Can I make this salad ahead of time?

    Yes, you can prepare the components ahead of time. Roast the endive and fry the prosciutto in advance, then store them separately in the refrigerator. Assemble the salad just before serving for the best taste and texture.

    What can I serve with this salad?

    This salad pairs wonderfully with a light protein like grilled chicken or fish. It also works as a delicious starter for a multi-course meal or as part of a larger spread for a festive gathering.

    Nutrition

    While this salad is a treat for the taste buds, it is also packed with nutrients. Endive is a great source of vitamins A and K, while figs provide dietary fiber and antioxidants. Prosciutto adds protein, and pistachios offer healthy fats and additional fiber. A drizzle of honey rounds out the dish with a natural sweetness, making this salad both nutritious and satisfying.

    Final Thoughts

    Roasted Endive Salad with Prosciutto, Figs, and Pistachios is more than just a dish; it’s a celebration of flavors that come together beautifully. Whether you’re hosting a dinner party or looking for a cozy meal to enjoy with your family, this salad is sure to impress. I hope it becomes a cherished part of your recipe repertoire, just as it has been in mine. Bon appétit!

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