YORK TOWNSHIP, PA — Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday. Harry is cooking up hibachi baby back ribs smothered in a delicious Japanese inspired pineapple hoisin glaze served along w coconut ginger sticky rice.
For more information: oliviasgettysburg.com/
Japanese pineapple hoisin glaze:
1 cup Olivias ginger sauce
1 cup diced pineapple
1/2 cup chopped cilantro
1 cup hoisin sauce
1/2 cup mango nectar
2 cups Olivias chipotle BBQ sauce
Mix all ingredients together in a bowl
Hibachi Baby Back Ribs:
Remove the sinew (silver skin) from bottom of the ribs. Cut into 2 bone riblets. Dry rub both sides w Olivia's steak seasoning & fresh chopped rosemary. Sear both sides on char-grill. Place on baking pan. Slow roast in the oven at 225*F till fall off the bone tender approx 90 minutes. Smith there the ribs with the hoisin glaze.
Coconut ginger sticky rice:
1 cup jasmine rice
1 cup water
1/2 cup Olivias ginger sauce
1/2 cup shredded coconut
1/2 cup diced pineapple
Put all ingredients in pot. Bring to a boil, constantly stirring. Remove from heat and set aside for 5 minutes. Fluff with a spoon and garnish with scallions. Enjoy!
Pineapple ginger mule
3Olives pineapple vodka
Fresh lime wedges
Fresh chopped pineapple
Dre's ginger pineapple simple syrup
Add pineapple vodka, ginger liqueur along with ice, squeeze 1 lime wedge, & a splash of pineapple ginger simple syrup. Shake vigorously. Top off with ginger beer & garnish with fresh pineapple.
Pama pomegranate liqueur
Prosecco or white wine
Fill glass w ice, add acai liqueur, pama, & shake. Top off with prosecco wine. Enjoy!