{"id":1086,"date":"2021-02-17T10:45:07","date_gmt":"2021-02-17T17:45:07","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1086"},"modified":"2021-02-17T10:46:03","modified_gmt":"2021-02-17T17:46:03","slug":"powerful-ribs","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2021\/02\/17\/powerful-ribs\/","title":{"rendered":"Powerful Ribs"},"content":{"rendered":"<p>Tried many rib recipes but this is my favourite. Start it in the morning&#8230;.delish by dinner time.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>4 &#8211; 5 lbs pork side ribs<\/li>\n<li>1 can cheap beer<\/li>\n<li>1\/4 c soy sauce ( light or dark)<\/li>\n<li>1\/4 c hoisin sauce<\/li>\n<li>1\/4 chili&nbsp; paste (Conimex Sambal Oelek Hot Chili Paste)<\/li>\n<li>1\/2 c honey<\/li>\n<li>1\/4 c brandy or sherry<\/li>\n<li>2 tsp grated ginger<\/li>\n<li>2 tbsp minced garlic<\/li>\n<li>2 tsp pepper<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Heat oven to 350F<\/li>\n<li>Cut the ribs into portions.&nbsp; I usually do 2 rib sections.<\/li>\n<li>Put ribs in a roasting pan.&nbsp; Pour beer overtop and bake with the lid on for about&nbsp; 45 &#8211; 60 min.<\/li>\n<li>Remove ribs. Clean the roasting pan.<\/li>\n<li>In a zip lock bag or large bowl combine the remaining ingredients and mix well.<\/li>\n<li>Add in the ribs and make sure that ribs are fully immersed in the marinade.<\/li>\n<li>Put the mix in the fridge until 1 hr before serving time.<\/li>\n<li>Take the ribs out, put them and the marinade in the roasting pan.<\/li>\n<li>Bake for about 45 &#8211; 60 min. The sauce should be thick or mostly gone.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tried many rib recipes but this is my favourite. Start it in the morning&#8230;.delish by dinner time. Thanks<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[10,15],"tags":[],"class_list":["post-1086","post","type-post","status-publish","format-standard","hentry","category-entrees","category-pork"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-hw","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1086"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1086"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1086\/revisions"}],"predecessor-version":[{"id":1088,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1086\/revisions\/1088"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}