If you should happen to have any spare ribs leftover after a weekend BBQ, cut them off the bone and chop into 1/2″ pieces before you put them away. You’re then halfway done to a quick weeknight stirfry. Ingredients and amounts are flexible — use what you have on hand.
- Get a pot of rice cooking — I like brown short-grain rice, but any will do.
- Heat spare rib cubes in a large frying pan over medium heat until the fat starts to render. Pour off fat 2-3 times — you want to cook until the meat gets crispy but not burned, and about 3-4 tablespoons fat render out. Discard all but 1 tablespoon fat.
- Transfer cooked meat to a plate. Add chopped ginger and garlic to remaining fat and sauté until soft, 1-2 minutes. Add thinly sliced carrots, celery and/or radishes. Cook over medium heat until vegetables just start to soften.
- Return meat to the pan. If you like, add frozen peas, pineapple or mango (or anything else that doesn’t’ need much cooking at this point). Add a few glugs of Braggs or soy sauce, some mirin and brown rice vinegar, and cook, stirring occasionally, until heated through. (You can make a teriyaki sauce with brown sugar and cornstarch if you want, but the meat is generally rich enough that a simple sauce is enough).
- Serve with rice. Marvel at the healthy colorful dinner you managed to get on the table in 20 minutes flat!
