Everyone in my family loves brussel sprouts or maybe anything with bacon 😉 Pan or oven roasted they are always a hit. And pretty 🙂
I would have liked to cook these flanken ribs on the outdoor grill but my husband, objecting to the below freezing temperatures outside, said no. Just no.
Forced to broil them in the oven, they were okay but not grilled. Thanks Obama 😦
Flanken Ribs and Brussel Sprouts with Pancetta
12 flanken ribs, sliced for grilling and seasoned with black pepper
1/2 cup Chinese cooking wine
3/4 cup black soy sauce
1/4 cup fish sauce
1/4 cup honey
2 tbsp peanut oil
1 tsp sesame oil
4 large garlic cloves, thinly sliced
3 scallions, thinly sliced
1 cup of water
1/2 cup pancetta
1 tbsp olive oil
1/2 onion, coarsely chopped
2 garlic cloves, slivered
1 lb brussel sprouts, cut into halves
1/4 cup water
Mix wine, soy sauce, fish sauce, honey, peanut oil, sesame oil, garlic, scallions and water together. Pour into a Jumbo ziplock bag, add the ribs, coating well with the sauce and refrigerate overnight. Broil in the oven turning once, about 5 minutes per side.
Brown the pancetta in a skillet, remove and set aside. Remove all but 1 tbsp of the fat from the skillet, add the 1 tbsp of olive oil and saute the onion and garlic until the onion just begins to soften. Add the sprouts and saute for about 3 minutes, add the water, cover and steam for 5-8 minutes. Stir in the cooked pancetta.