Chinese Ribs w/Sesame CrustSummertime recipes, magazines, all point to grilling meat as an mandatory achievement. But this peer pressure gets tiresome. I’m in my Brooklyn apartment and I’m not going near a grill. Defiantly, I’ve baked some fantastic ribs in my oven. These were “wow” ribs.

The baking method for the “Chinese Ribs with a Sesame Crust,” from The Woks of Life, produced perfect meat. First, marinating the ribs overnight in the fridge was easy: red miso, Shaoxing wine, white pepper, Chinese five-spice powder, garlic powder, sugar, soy sauce.

Do you know Shaoxing wine? It’s a Chinese rice wine, interchangeable with dry sherry.

The next day, I needed to “lightly dredge” the marinated ribs in the breadcrumb/sesame seed mixture, although I panicked about the determination of “lightly.” So, I multiplied the crumb mix by two-and-a-half times. Done.

The ribs roasted in the oven for a total of 55 minutes. Smell that dreamy five-spice powder as it cooks. I garnished with scallions and reveled in the fun crumb texture and sweet moist meat. Have a party.

Sweet and Sour Cabbage w/TofuWe like tofu. We like cabbage. So, it was not difficult to reach for the recipe for “Sweet and Sour Cabbage with Tofu,” from The Taste Space. This gave us a heap of food that was good to eat and reheat, thereafter.

This was a cook’s recipe, in that it was a pleasure to mise en place, to assemble, to prep. Chop tofu and onion and scallions and garlic and ginger and cabbage and get your big pot ready to stir-fry all this.

Your taste combo will be a little sweet (seasoned rice wine vinegar) with a little heat (chili flakes). I did indeed add another splash of soy sauce to the pot at the end. Spongy tofu and lots of scallions. I got cute with my black sesame seeds.

Baby Back Ribs (1.5 lbs.) = $11.99
Extra-Firm Tofu (14.13 oz.) = $1.50
Onion (1) = .61¢
Scallions (1 bunch) = .81¢
Cabbage (1 lb. 6.6 oz.) = $1.75

PREP TIMES: marinate ribs overnight, then bake for 55 minutes; spend meditative time chopping, then stir-fry the cabbage and all of it in 15 minutes
sweet moist ribs with a fun crumb texture; sweet and warm cabbage and tofu

Next time, I want to cook the “Lowcountry Shrimp and Grits,” from the May 2015 issue of Cooking Light. I’m reaching for the comfort of creamy grits. Come back to my site next week, to share it with me.