Turf It! The Filipino Style Sweet & Spicy Cajun Ribs w/ Cajun Fried Rice
How to Cook Recipes Turf It! The Filipino Style Sweet & Spicy Cajun Ribs w/ Cajun Fried Rice using 11 ingredients and 6 steps
Turf It! The Filipino Style Sweet & Spicy Cajun Ribs w/ Cajun Fried Rice - - When you've got a passion for cooking and you spend a lot of time in your kitchen, then most likely you've a substantial quantity of recipes on hand. Some cooks have an orderly group system and a few do not. If you find yourself usually shuffling by way of mounds of recipes and not finding what you are searching for, then it's good to do some organizing.
You can have Turf It! The Filipino Style Sweet & Spicy Cajun Ribs w/ Cajun Fried Rice using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients make Turf It! The Filipino Style Sweet & Spicy Cajun Ribs w/ Cajun Fried Rice
- You need 1 kilo pork ribs.
- Prepare 1 pack Cajun mix.
- You need 1 tsp black pepper.
- It's Dried red chilli.
- It's 1/3 cup wild honey syrup.
- It's 3 cloves garlic.
- It's 2 tsp soy sauce.
- Prepare 2 cups left over rice.
- It's Carrots, beans and parsley.
- You need 1 tsp salt.
- You need 1 stick butter.
Turf It! The Filipino Style Sweet & Spicy Cajun Ribs w/ Cajun Fried Rice step by step
- Marinate the ribs in Cajun mix with 1/4 cup of water overnight.
- Boil the ribs for about 10-15 minutes using the Cajun mix used in marinating..
- Drain and Remove the excess sauce after boiling and set it aside(we will use it for the Cajun fried rice).
- Add butter in another pan, garlic and pepper, then the pork ribs. Add soy sauce and then Sauté it for 5-7 minutes..
- Add the Dried red chilli and then drizzle it with honey. Simmer for 2-3 minutes until caramelised..
- Making the Cajun fried rice - sauté butter, garlic, carrots and beans. Then add the Cajun sauce let it simmer for 2 minutes. Add the rice and mix thoroughly for the rice to absorb the flavour then serve with buttered corn and carrots!.
Turf It! The Filipino Style Sweet & Spicy Cajun Ribs w/ Cajun Fried Rice - Thank you and good luck