Maiko’s Ribs

August 16th, 2012 § 0 comments

HG likes barbecued pork ribs. HG has consumed them in Texas, Georgia, North Carolina. HG has had great ribs in Memphis and SJ’s Brooklyn ribs. And, of course, HG has consumed many pounds in Chinese restaurants in New York and Vancouver. HG states that Exquisite Maiko’s ribs are a contender for the title of The Best. Spicy with an indefinable whiff of Japanese scent and flavor. No need for any sauce. Had them last night in PEI. EM marinated the ribs for two days in a mixture of sake, sesame oil, salt and pepper, ginger, garlic, marmalade, honey and an extraordinary secret — Gerber’s Baby Peach Puree. One would never guess. The Exquisite One served them with a big green salad and a very special side dish — edamame grilled in the oven with olive oil, sea salt and Japanese pepper. It was a Japanese version of ribs and beans, a dish HG often relished in Harlem during his college days. EM put nostalgia to rest. The EM version was infinitely better.

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