As you might know, I absolutely adore the blog My Dad’s Lunch, a playful look at mid-day dining and nutrition.
Everyday I make my husband a bento box to take to work using a combination of leftovers and items made especially for his box. It’s funny about the box. When we were in Senegal, the Japanese country representative (no Japanese Embassy in Senegal) and his wife came over for dinner one night and we started discussing bento boxes. They were both pretty impressed that I knew what a bento box was, and that I made daily bento box lunches for us to take to work.
Proudly, I showed them my bento box collection. Yes, I have lots. But you knew that :) Anyway, they looked at all of my boxes, then exchanging puzzled looks, they explained that all of my bento boxes were for children. Cuteness for adults is obviously frowned upon :D Seeing my dismay, they comforted me and promised to bring an “adult” bento box on return from their vacation in Japan and they did. Now my husband only wants his lunch packed in the adult box and spurns the cute little butterfly top he used before. Of course the Hello Kitty bento box that he used to like is completely out of the question :)
Today I made some 5 spice rubbed, USDA certified baby back ribs from the commissary for the family’s Sunday lunch and for my husband’s Monday bento box that also included leftover grilled chicken, courgettes, salad, a hard boiled egg and cheese.
This impromptu recipe was so popular that I just managed to save enough ribs for his lunch!
Grilled 5 Spice Rubbed Ribs
1 tbsp 5 spice powder
1 tbsp ground coriander
1 tbsp sugar
1 tbsp garlic powder
1 tsp white pepper
2 slabs of baby back ribs
2 scallions, thinly sliced
1/2 inch fresh ginger, chopped
1 large garlic clove, chopped
1/2 cup soy sauce
1/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp sugar
Mix the 5 spice powder, coriander, sugar, garlic powder and pepper together, then rub on both sides of the ribs. Preheat the gas grill to 400 F, then turn off the burners on one side, adding the ribs to the cold side, close the top and grill for about an hour.
In the meantime, mix all glaze ingredients together until the sugar is dissolved. After the ribs have grilled for an hour, baste the ribs with the glaze, turning and grilling for about 30 minutes.