Garlic-Ginger-Sesame Barbeque Chicken with Sweet-n-Sour Cabbage

If you haven’t noticed yet, Ms. Foodie is on a cabbage kick!  It’s a super vegetable that is versatile, and has so many health benefits: it’s a cancer preventative, its juice has been known to heal stomach ulcers and fungal infections, and it is rich in iron, sulfur, and antioxidants–what’s not to love?

I’m partial to both red and green, but red cabbage has TWICE the Vitamin C as green; so that’s my cabbage of choice for tonight.  I first quartered the head, then chopped two of the quarters into square chunks.  NOTE: Cabbage freezes well, so if you have no plans to use the rest of the head any time soon, place it in a freezer bag, make sure you get rid of all the air before sealing, and you’ve got cabbage whenever you need it!

With a touch of olive oil, I sautéed the cabbage with diced green onions, a couple of chopped garlic cloves, and a layer of sugar–no more than 1/4 cup.  After merging the ingredients for five minutes I added a 1/2 cup of water, covered the mix, and let it simmer for 30 minutes until tender, but not mushy.  Super easy, and super tasty!

Then I took a tablespoon of sesame oil and threw in some thyme, basil, rosemary, Sea salt and ground pepper.  After a few minutes of heat, I layered on chicken drumsticks and allowed them to lightly brown, turning constantly until the chicken is cooked, about 25 minutes or so.

Once the drumsticks are golden and fully cooked, I brought out the good stuff: the Ginger-Chili Sauce I used on my ribs a few days ago.  Slathering a generous amount on the drumsticks, and lowering the heat locked in that flavor in five minutes flat!

Complement the cabbage and the BBQ chicken with your grain of choice, and you have a Simple Fare meal that is ready in less than an hour.

I’m gettin’ my grub on!

What’s Cookin’?

Barbecue Pork Spare Ribs with Ginger-Chili Sauce.  The base recipe for the sauce can be found on recipestips.com–the addition of crushed ginger, molasses (instead of brown sugar), chili-garlic paste, and a touch of lemon juice  is all mine!

I also brine my ribs overnight in chopped ginger, brown sugar, soy sauce (in place of salt), rice vinegar, Worcestershire sauce, thyme and ground pepper.  After rubbing the brining into the ribs, I cover them with hot water (to melt the brown sugar) then some cold water and ice cubes to melt overnight and maintain the balance.

Once the ribs have basted overnight, I place them in a pan, pour some of the marinade over the top, cover with aluminum foil and braise them in a 250 degree oven for about three hours, give or take.

Depending on how much time I have, I either baste the ribs in barbecue sauce and oven grill them for 20 minutes, or I ask hubby to do the same on the gas grill–either way, they get that nicely grilled flavor!

These ribs are for a potluck tonight celebrating three college graduates from our church.  Bob McNelis, Hazel Morgan and Janette Knudson not only share the same graduation year, but they also graduated from the same school–California State University in Northridge!  They aren’t young whippersnappers either; These three are people like me, in the middle of their lives, who chose to make a change and better themselves by going back to school.  Hazel and Janette raised their kids while doing this–so they deserve a celebration and Ms. Foodie is bringing her best.

Not that anyone would expect anything less…