Flavorful Grilled Ribs
Preheat the oven to 200 degrees Celsius. Deseed the red chili and finely chop it. Mince the ginger and garlic. Dice the onion, slice the lemongrass, and roughly chop the parsley.
Prepare the marinade: Sauté the onion, ginger, garlic, and chili in olive oil. Add apple juice, soy sauce, pomegranate juice, sesame oil, Japanese sweet rice wine, and crushed tomatoes. Bring to a boil, then simmer for 15-20 minutes until the marinade thickens.
Stir in the parsley into the marinade. Brush the marinade onto both sides of the ribs, wrap them in aluminum foil, and place them in the preheated oven. Grill at 200 degrees Celsius for 1-2 hours until fully cooked, depending on the thickness of the ribs. Preheat the grill rack.
Remove the ribs from the oven and place them on the hot grill rack, grilling each side for 2-3 minutes. Slice the ribs and use the remaining marinade as a dipping sauce.
Grilled Chicken Wings with Cilantro Lime Sauce
Preheat the oven to 180 degrees Celsius. Crush the garlic, remove the green core, zest the lime, and juice it. Chop the garlic, chili, and cilantro.
Season the chicken wings with salt and pepper.
Place the garlic, chili, lime juice, lime zest, half of the cilantro, olive oil, and barbecue sauce in a large freezer bag along with the chicken wings, mix well. Season with salt, pepper, sugar, and paprika.
Remove the chicken wings from the freezer bag and shake off excess sauce. Place the chicken wings on a baking tray lined with parchment paper, bake at 180 degrees Celsius for 25-30 minutes until golden brown. Halfway through baking, flip the chicken wings.
Squeeze lime juice. In a small bowl, combine sour cream, remaining cilantro, lime juice, salt, pepper, sugar, and olive oil, mix well to make the dipping sauce.
