I can only take partial credit for this recipe duo— my friend and fave culinary King, Chadwick Boyd provided the roasted radish recipe.
Wait, I know what you’re thinking…..”Are roasted radishes REALLY good?” In a word, ABSOLUTELY. They take on the flavor and texture of roasted potatoes with a little bit of a peppery kick. They’re also low-carb, ya’ll! You can check out Josie’s Organic’s site for more awesome veggie recipes. Chadwick will be in the kitchen with me on Atlanta Plugged In the entire week of November 17th, so tune in for lots of delish. I was so blown away by his healthy, (but still decadent) vegetable recipes that I planted a big fat kiss on him while we were cooking together! Teaser: That Rosemary, kale and white bean salad in the pic below is ah-mazing.
Speaking of lip smacking, let’s talk ribs. They’re super easy– you marinate them overnight, and pop them into the crockpot for 6-8 hours on low. You don’t even add the marinade to the crockpot– you just prop them upright against the sides of the pot and they get fall off the bone tender. Brushing them with hoisin sauce and broiling them for just a few minutes before serving adds that crusty, caramelized outer coating that is to die for.
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Ingredients
- 1 bunch radishes, washed, roots and stems/leaves removed and set aside*, cut in half
- 2 Tablespoons olive oil
- ¾ teaspoon Kosher salt
- 3 Tablespoons unsalted butter
- 2 Tablespoons fresh rosemary, finely chopped
- 2 full rack of spare ribs, fat trimmed
- 3/4 cup soy sauce
- 2 Tb brown sugar
- 3 scallions chopped
- 2 Tb fresh ginger
- 3 Tb rice vinegar
- Hoisin sauce for glazing
- 1 Tb orange zest
Instructions
- *Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
- Preheat oven to 425°.
- Toss radishes in olive oil and salt in a medium mixing bowl.
- Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
- Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.
- Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.
- Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.
- Serve immediately.
- DRESS IT UP! If you’re planning a brunch or dinner party, you can easily double or triple this recipe to serve a large group of guests. The pinkish red radishes and bright green leaves look particularly stunning on a big white platter. They are sure to turn heads on your buffet or at the table. Different salts, like Pink Himalayan or truffle salt, are a great way to finish it off.
- Mix soy sauce, brown sugar, scallions, ginger and rice vinegar together until combined. Put ribs in a Ziplock bag and pour sauce in to cover ribs. Keep in fridge overnight.
- Discard sauce and put ribs upright in the crockpot. Turn on low for 6-8 hours.
- Remove ribs from crockpot and put on a baking sheet. Add orange zest to hoisin sauce.
- Brush top of ribs with hoisin sauce so they are totally coated and put under the broiler (on High) for 3-4 minutes until they crisp us and sauce caramelizes. (Make sure ribs are about 6-8 inches from broiler so they really get some heat).
- Serve with additional sauce on the side.
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