Everyday Divas Celebrations
with Mimi and Sue
Jeff's Birthday Celebration
Preparation the Day of the Celebration
Hoisin and honey spare ribs
Remove the ribs from the marinade about an hour before you are going to grill or broil them. If you put them on the grill or under the broiler straight from the refrigerator, you will dry them out heating them up.
Put them, meat side up under a high broiler just until they are crispy and golden brown -- 6 - 8 minutes. Flip them over for a minute or two to heat the other side. Place them on a tray in a warm 275 degree oven to keep them warm if you are cooking them in batches.
On a grill, you will need even less time. Place the ribs over a medium high heat (there should be no flames if you are using charcoal) with the cover on the grill for 3 - 4 minutes. Check the ribs to make sure they are crispy and golden. Again flip them over to heat up the other side. It only takes a couple of minutes. This is trial and error. If they don't look golden with a little crust, just add a minute or two on the grill or under the broiler.
Remember the meat is already cooked, you are just finishing them off in the broiler or on the grill.
Vanilla cream cheese icing
- 1/2 stick unsalted butter at room temperature and cut into pieces
- 4 oz cream cheese at room temperature cut into pieces
- 3 tbsps solid vegetable shortening (i.e. Crisco)
- 1 cup confectioners sugar
Put the butter, cream cheese and vegetable shortening in a medium sized mixing bowl. Beat with an electric mixer on medium speed until butter cream cheese and shortening start to get smooth. Now add the confectioners sugar 1 heaping tbsp at a time beating constantly. After all the sugar is added, add the vanilla extract and mix well. When you taste the icing it should have a creamy mouth feel, not be to sweet with a nice balance of cream cheese and vanilla.