Rib Plate Recipe

In a large bowl, combine the pork ribs with soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper to form a glossy marinade.

Toss the ribs in the marinade to coat evenly. Cover and refrigerate for at least 1 hour and up to 8 hours to let flavors penetrate.

Meanwhile, prepare the sambal glaze: in a small saucepan over medium heat, whisk together sambal oelek, BBQ sauce, honey, lime juice, and soy sauce. Simmer 4-5 minutes until the glaze thickens slightly. Set aside.

Rinse the jasmine rice under cold water. Combine rice with water and a pinch of salt (optional) in a pot or rice cooker. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes (or according to rice cooker). Let stand 10 minutes, then fluff.

Cook the macaroni: bring a large pot of salted water to a boil. Add 2 cups dry elbow macaroni and cook until al dente, about 7-9 minutes. Drain and rinse with cold water to stop cooking.

Make the macaroni salad dressing: in a large bowl, whisk mayonnaise, apple cider vinegar, sugar, and 1/4 tsp salt until smooth.

Assemble the mac salad: drain macaroni and transfer to the dressing. Add celery, carrot, onion, peas, and chopped hard-boiled eggs. Toss to coat and refrigerate at least 30 minutes to let flavors meld.

Preheat oven to 300°F (150°C). Remove ribs from marinade and place on a rack in a baking sheet. Brush with half of the sambal glaze. Cover tightly with foil and bake 2 to 2.5 hours, until the meat is tender.

Finish the ribs: remove foil, brush with remaining glaze, and broil 5-7 minutes or until the glaze is bubbling and caramelized. Let rest 5-10 minutes.

To plate: mound a portion of jasmine rice on each plate, add a scoop of mac salad, and arrange a couple of rib portions. Drizzle extra glaze over ribs if desired.