Recipe(tried): Peppery Asian Ribs, Radish Salad, Rice and Raspberry Cream Dessert

WEEKEND DINNER MENU:
Peppery Asian Ribs
Radish Salad
Rice and Raspberry Cream Dessert

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Here's a weekend dinner that goes well with early morning preparation, leaving plenty of time to go do something fun, and then just a few last-minute details before a really wonderful supper. I like to serve it with a crusty baguette - pull off pieces to mop up the wonderful rib sauce.

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PEPPERY ASIAN RIBS

A wonderfully easy recipe from my daughter-in-law. The most time is spent on finding the ingredients in your cupboard.

3 1/2 lbs pork country style ribs
6 green onions, chopped + 2 reserved green onions
1/4 cup reduced sodium soy sauce
1/4 cup molasses
2 tbsp hoisin sauce
2 tbsp brown sugar
2 tbsp white wine vinegar
2 tbsp toasted sesame oil
2 tsp lemon juice
1/2 tsp bottled hot pepper sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground red pepper
1/4 tsp ground black pepper

Place ribs in slow cooker (4 to 6 quart cooker).

For sauce, combine all other ingredients. Pour sauce over ribs, turning to coat.

Cover and cook on low heat for 8-10 hours. If cooking on the high setting, recommended time is 4-5 hours.

Transfer ribs to a serving platter, keep warm. Strain sauce; skim off fat and serve over ribs and rice. Slice reserved green onions thinly on the bias and sprinkle over ribs.

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RADISH SALAD

This quick salad adds some crunch if you want something cool to offset the spicy ribs.

Mix together 4 thinly sliced radishes and 1 thinly sliced carrot in a small bowl [I use a vegetable peeler to slice them]. Top with a drizzle of olive oil and a dash of vinegar, and a little salt and pepper; toss salad. May refrigerate; re-mix to serve.

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RICE

Make 4 cups [cooked volume] short-grain rice in a rice cooker or by following package directions. Serve hot with ribs and sauce.

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RASPBERRY CREAM DESSERT

My grand daughter's favorite dessert when she was four - and still good today!

1 (10 oz) pkg frozen sweetened raspberries, thawed
2 cups vanilla ice cream
1 (3 oz) pkg gelatin, raspberry flavor
Juice from raspberries and enough water to make 2 cups
1 (6 oz) can pink lemonade, thawed and undiluted
Fresh raspberries for serving, optional

Drain raspberries, reserve syrup. Put juice from berries into a measuring cup, and add water to make 2 cups total. Pour into saucepan and bring to boil [or microwave].

Pour gelatin powder into a medium bowl, pour boiling liquid over, and stir well. Immediately add ice cream by spoonfuls. Use whisk to stir in ice cream until melted. Stir in thawed lemonade. Chill in bowl until partially set.

Fold in raspberries and put into a 8x8 inch pan. Chill until firm, at least 2 hours. Cover with plastic wrap if refrigerating longer.

Cut into squares and top with fresh berries, if using, to serve.

Enjoy!