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Haleiwa Barbecued Pork Ribs

2 whole slabs pork ribs, cut into sections of 3 ribs each
enough water to cover ribs in stockpot
one half cup sea salt (1/2 cup)
4 cloves of garlic, whole
1 finger fresh ginger, whole
2 green onions, whole

Haleiwa Barbecue Sauce:
1 teaspoon red chili flakes
2 cans (15 ounces) tomato sauce
2 cups brown sugar
one half cup vinegar (1/2 cup)
one half cup honey (1/2 cup)
2 cups onions, minced
2 teaspoon liquid smoke
2 teaspoon chili powder
1 teaspoon coarsely cracked black pepper
2 Tablespoons steak sauce
one half teaspoon dry mustard (1/2 teaspoon)
1 cup canned crushed pineapple
1 Tablespoon garlic, minced

Place ribs in stockpot and cover with water. Start with one half cup sea salt and keep adding until water taste salty, then add garlic, ginger, and green onions. Bring to a boil. Reduce heat and let simmer 45 minutes to 1 hour, or until ribs are tender.

While ribs are cooking, combine all barbecue sauce ingredients in a saucepan, bring to a boil, reduce heat and let simmer for 1 hour. Strain.

When ribs are tender, remove from stockpot and let cool. Brush with barbecue sauce and grill over hot coals on a hibachi until heated through. Baste the ribs with barbecue sauce as they cook.


Creamed Chicken with Garlic Mashed Potatoes and Harvard Beets

2 to 3 pounds chicken, cut into stewing pieces
one quarter pound butter (1/4 pound)
2 medium onions, diced
2 cans chicken broth
3 cups heavy cream
2 cups mochiko
one half cup parsley, chopped (1/2 cup)
salt and pepper, to taste

In your favorite braising pot, melt butter and brown chicken and onions about 5 to 8 minutes. Stir from time to time on medium heat, until chicken is lightly browned. Add broth to cover and let simmer for 30 minutes.

Skim off fat, add cream and bring to a boil. Cook for 2 minutes. Thicken with a paste of mochiko mixed with water. Pour the paste slowly into cream sauce and keep stirring and cooking for about 3 minutes, or until it reaches the desired consistency. Adjust seasoning with salt and pepper to taste and fold in parsley.
Garlic Mashed Potatoes:

two and one quarter pound potatoes (2 1/4 pounds)
4 whole cloves garlic
one half pound butter (1/2 pound)
3 ounces cream
white pepper and salt, to taste

Peel and cut potatoes into 1-inch cubes. In a pot, cover the potatoes with cold water, add garlic and bring to a boil. Cook for 8 to 10 minutes, or until done. Drain. Puree in a food processor or whip with an electric mixer. Add the butter and cream. Season with salt and white pepper.

Harvard Beets:

2 cans sliced beets
2 Tablespoons sugar, or more to taste
1 Tablespoon vinegar, or more to taste
2 Tablespoons cornstarch, mixed with one and one half Tablespoons water
(1/1/2 Tbsp.)
Dash of white pepper

Bring to a boil the sugar, beet liquid, and vinegar. Gradually add cornstarch mixture, cooking and stirring until you get the consistency you like. You may need to make more cornstarch paste if you want it thicker. Some beets come packed in more liquid than other, you may need to adjust the amount of sugar and vinegar until you get just the right balanced taste of sweet and sour.

Add a dash of white pepper, fold in the beets and heat through.