Recipe Rescue: Black Pepper Soy Glazed Ribs

Tired of the same old ribs? Struggling to get that perfect, tender, fall off the bone texture? We have just the recipe for you.

These Black Pepper Soy Baby Back Pork Ribs are incredibly tender and outrageously delicious. They are perfect out of the oven, but even better with a little char from the grill.


Rib Braise

  • 2 Racks (1 kg)        Baby back ribs
  • 2 L                    Stock or water
  • 1                               Onion, roughly chopped
  • 1 Tbsp                     Kosher salt
  • 1 Tbsp                     Black pepper, ground
  • 2 Tbsp                     Brown sugar


  • 4 Tbsp Soy sauce
  • 10 cloves               Garlic, minced
  • 2 tsp                       Black pepper, ground
  • 2 Tbsp                    Brown sugar
  • 2 Tbsp                    Canola oil


  • 2 Tbsp                   Sesame seeds
  • 1                             Lime zest, and juice
  • 2 stalks                 Green onion, thinly sliced


Braise the Ribs

  1. Preheat oven to 425° F
  2. Using a paper towel or clean cloth, peel the membrane off the back of the ribs (bone side)
  3. Place the ribs in an oven-safe baking dish, add the stock or water, onion, salt, and pepper
  4. Wrap tightly with aluminum foil and cook in a preheated oven for 15 minutes
  5. After 15 minutes, reduce the heat to 350° F and continue braising for 1 hour
  6. Once the ribs are tender (almost falling apart, but still holding together) remove the dish from the oven and allow the ribs to cool completely in the cooking liquid
  7. Once cool, slice both racks of ribs into individual pieces by cutting between the bones
  8. Braised ribs can be prepped ahead and stored in an airtight container in the fridge, and kept for up to 3 days; or, they can be dressed and finished right away (see below)

To Finish

  1. In a medium-size mixing bowl, whisk together the garlic, soy, brown sugar, black pepper, and oil. Toss the ribs in the marinade until well coated and then place on a lined baking sheet and bake in a preheated 425° F oven for 10 minutes until lightly caramelized; OR, grill on the BBQ until hot and lightly charred
  2. Remove from oven and serve.
  3. Garnish with sesame seeds and green onion. Zest the lime over ribs and squeeze some juice over them to finish.

Recipe Rescue: Alfajores

Dulce de leche is perhaps the closest thing to magic that can happen in the kitchen. A simple can of sweeten condensed milk is transformed into the most perfect caramel with the greatest of ease.

Our favourite way to enjoy this culinary sorcery is to sandwich it between two buttery cookies and roll them in coconut. The result of this minimal effort is a sophisticated, yet simple cookie called an Alfajor (al-fa-hor).

Enjoyed in Argentina, Chile, Uruguay, Paraguay, Colombia, Peru, Bolivia, Ecuador, Andorra, and many more countries, this luxurious cookie is sure to become your new favourite.

Recipe: Makes 12 Sandwich Cookies

  • 300 ml (1 can) Sweetened condensed milk
  • 3/4 cup White sugar
  • 3/4 cup Unsalted Butter, softened
  • 2 Large egg yolks
  • 1 tsp Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Kosher salt
  • 1 cup Shredded coconut


Dulce de leche
To make the dulce de leche, place a sealed can of condensed milk on its side in a heavy bottom pot and cover with water (at least 4” above the can). Bring the pot to a boil and simmer for 3 hours, making sure that the water does not boil off. Drain and let cool.


  1. Place the softened butter, sugar, egg yolks, and vanilla in the bowl of a mixer and beat with a paddle on high, until mixture is light and fluffy (scrape down the sides of the bowl with a spatula if necessary).
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. Fold the dry ingredients into the sugar and butter, working the dough by hand, until it is smooth and well mixed.
  4. Form the dough into a disk, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
  5. Once the dough is chilled, roll it out on a lightly floured surface, to a thickness of 1/2 cm.
  6. Use your favourite size ring cutter to cut circles out of the dough, and place them on a lined cookie sheet. Reserve the trimmed dough and use it to make more discs, until you have yielded an even number of cookies (approximately 24).
  7. Once your cookies are all cut and arranged on a cookie sheet, let them chill again in the refrigerator for an additional 30 minutes before baking.
  8. Preheat your oven to 350 F
  9. Bake cookies for 10-12 mins, until cookies begin brown slightly.
  10. Remove the cookies from the oven and allow to completely cool on the cookie sheet before making your sandwiches.


To assemble the cookies, sandwich 1 tbsp of dulce de leche between two cookies and gently squeeze just enough so that the caramel reaches the edge of the cookies. Roll the edges of the cookies in the shredded coconut to coat.

Enjoy the fruits of your labour immediately, or savour them, and keep them for later. Cookies will keep in the fridge for up to 4 days, but we promise they won’t be around that long!

Recipe Rescue: Cod au Gratin

We think Newfoundland cuisine is some of the best there is, which is why we love putting our skills to the test by perfecting the classics.

With the appearance of warmer weather here on Fogo Island it may seem counter-intuitive to serve up this cozy favourite, however, we believe that comfort food knows no season! Packed with light, flaky fish, and tender vegetables, our Cod au Gratin is perfect at any time of year.

Serve up this special dish accompanied by some garlic bread and you are sure to wow the whole family.

For the Filling

  • 450g Cod, cut into 1-2 inch pieces
  • 450g Potatoes, diced
  • 200g Carrots, diced
  • 200g Turnip, diced
  • 200g Celery, fined diced
  • 100g Cheddar cheese, grated
  • 50g Breadcrumbs

For the Sauce

  • 50g Canola oil
  • 50g Butter
  • 200g Onion, finely diced
  • 25g Garlic, minced
  • 100 ml Buttermilk
  • 400 ml Whole milk
  • 45 ml Lemon juice
  • 50g All-purpose flour
  • 4g Savoury
  • 200g Cream cheese
  • 5g Kosher salt
  • pinch pepper

To Serve

  • Fresh parsley, chopped


Begin by making the sauce:

  1. Heat the oil and butter in a heavy-bottom sauce pan over medium-high heat, add onion and garlic, sweat until the onions become translucent, approximately 5 minutes. Do not allow the onions to brown as this will turn your sauce an unappealing colour.
  2. Add the flour to your onions and stir over the heat, allowing the pan to dry out.
  3. Once your pan is dry, add lemon juice and buttermilk, and stir until combined and thick.
  4. Slowly add the milk to your onion base, while stirring vigorously, being careful not to splash yourself.
  5. Turn your heat to low, then add the cream cheese and allow it to melt into the sauce, stirring occasionally.
  6. Season with salt and pepper to taste.


  1. Preheat oven to 400° F
  2. Bring a medium saucepot of water to the boil, and add a large knob of butter to the water.
  3. Boil each of the vegetables separately, until they are tender, but not too soft:
    • Potatoes + Turnip: 6-8 minutes
    • Carrots: 4 -5 minutes
    • Celery: 2 minutes
  4. Poach the cod in the buttered vegetable water for 2-3 minutes, then remove and drain.
  5. In the bottom of a large, oven-safe dish spread a little bit of the sauce, then top with the vegetables and fish. Finish by pouring the remaining sauce over the mixture and topping the dish with the grated cheddar cheese and the bread crumbs.
  6. Bake in a 400° F oven for 8-10 minutes until hot and bubbly.
  7. Let cool for a few minutes before sprinkling with fresh parsley and serving.

Recipe Rescue: Crispy Parmesan Potatoes

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Tired of the same old potatoes on your dinner table? Kick your spuds up a notch with these savory Parmesan potatoes that are as crispy as they are light and fluffy.

Contrary to usual best practice for boiling root veggies, these potatoes are cooked directly in boiling water, rather than coming to a boil with their water. This way the outside of the potatoes cook faster, and release their starches, enabling them to get extra crispy on the outside without overcooking.

These little morsels are a study in perfectly contrasting textures and are a testament to the nutty, piquant flavour of Parmesan, which basically means they are the perfect dish to accompany any meal.


  • 1 kg Potatoes, diced
  • 3 L Water
  • 1 tsp Baking soda
  • 1 Tbsp Salt
  • 2 Tbsp Olive oil
  • 60 ml Parmesan cheese, plus extra for serving
  • 1 tsp Savoury


  1. Preheat your oven to 425° F
  2. In a large saucepot, bring water to a rapid boil, add salt + baking soda, and mix to dissolve
  3. Add the potatoes to the boiling water and cook for 6-8 minutes until the surface of the potatoes begin to soften
  4. Drain the potatoes, place on a clean dry cloth, and let steam/cool in the refrigerator for 20 minutes
  5. Once cool, toss the potatoes in the oil and savory, and spread them out on an unlined sheet pan
  6. Roast the potatoes in the oven for 15 minutes, at 425° F
  7. After 15 minutes, flip the potatoes and sprinkle them with Parmesan cheese. Continue roasting for another 10 minutes, until the outsides are crispy + golden and insides are tender + fluffy
  8. Finish the potatoes with a sprinkle of salt + pepper and a final garnish of Parmesan

Recipe Rescue: Rustic Partridgeberry Bread

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Recipe Rescue

Rustic Partridgeberry Bread

Fogo Islanders: Do you have a frosty bag of partridgeberries that have been in your deep freeze since the fall? Well, we have just the recipe for you. And for the rest of you, feel free to substitute your favourite berry. 

For the uninitiated, partridgeberries are what many of you know as lingonberries, which are very similar to cranberries, but we digress.

The result of your efforts, will be a nice crusty, pink loaf of bread, and we’d argue that it is just what you “knead” to brighten your weekend. This free form loaf is a simple, delicious, and the best part is it will make you look like a pro! 


  • 600g All-purpose flour
  • 25g Dry active yeast
  • 25g White sugar
  • 20g Kosher salt
  • 250 ml Frozen Partridgeberries
  • 400 ml Cold water


  1. Put all of the ingredients in the bowl of a stand mixer, and knead with the hook attachment for 10 minutes. If you don’t have a mixer or, you simply want a good upper-body workout, combine all of the ingredients in a mixing bowl; stir them all together with a wooden spoon, and then transfer to a countertop to knead by hand for 15 mins.
  2. When the dough forms a shiny ball; transfer it to a lightly greased bowl and cover with plastic wrap or a damp towel.
  3. Let the dough rise for approximately 1 hour, or until it doubles in size.
  4. Punch the dough down to knock out any big air bubbles, and then shape it into a round loaf.
  5. Preheat your oven to 375° F
  6. Transfer your loaf to a parchment-lined sheet pan and cover it once more; allow it to rise for another 30-45 minutes.
  7. Once proofed, gently dust the exterior of your loaf with flour, and score the top of with your preferred design. Allow your loaf to rest, uncovered for a final 5 minutes.
  8. Bake your loaf at 375° F for 40 minutes, or until it is crusty and sounds hollow when given a firm tap.
  9. Transfer to a wire rack, and allow your loaf to fully cool before slicing.

Recipe Rescue: Ooey-Gooey Jumbo Cinnamon Buns

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

This it it. The recipe everyone has been waiting for! Our no-so-guilty pleasure, the most perfect-est, ooey-gooey-est, cream-cheesiest cinnamon buns; and they’ve been hiding in your pantry this whole time.

A perfect weekend activity for the family, a peace offering to a quarantined partner, or a little something to to brighten your day, this recipe is a powerhouse brunch/dessert/anytime treat.

Recipe – 6 Jumbo Cinnamon Buns

  • 1/4 cup Oil
  • 1 cups Warm milk
  • 1 tbsp Instant yeast
  • 1 tbsp Honey
  • 1/2 tsp Salt
  • 1 Egg
  • 2 1/2 cups All purpose flour (plus a little extra for kneading the dough)
  • 1/4 cup Melted butter
  • 1 cup Brown sugar
  • 1 Tbsp Cinnamon 
  • 1/2 cup Cream cheese, at room temp
  • 1 1/2 cups Icing sugar
  • 1 Tbsp Whipping cream


  1. Bloom the yeast in the warmed milk for approximately 5 mins until it starts to bubble
  2. Whisk the egg, oil, and honey together and once mixed stir in the milk and yeast
  3. Combine the dry ingredients in a mixing bowl and stir well
  4. Add the wet ingredients to the dry ingredients and mix until dough begins to form a ball
  5. Knead the dough until it is shiny and elastic (approximately 10 minutes). Add a little bit of flour as needed to prevent the dough from sticking to your work surface.
  6. Transfer the dough to a greased bowl and let it proof for 30 mins
  7. Once proofed, roll dough out the dough into a large rectangle, about 1 cm thick
  8. Coat the dough with melted butter and sprinkle with cinnamon and brown sugar
  9. Tightly roll the dough into a log, kind of like a rolled carpet
  10. Cut the log into six even pieces. Take each piece and flip it onto its side so the pinwheel is facing up
  11. Preheat your oven to 350° F
  12. Place the pinwheels on a parchment-lined baking sheet and let them proof for an additional 15-20 mins until they have increased in size by 30-50%
  13. Bake the buns in your preheated oven for 20-25 minutes until golden in colour
  14. While your buns are baking, whip the cream cheese in a stand mixer fitted with the paddle attachment, or using a hand mixer on med/high speed. Once the cream cheese is soft and smooth, gradually add the icing sugar on low speed until fully incorporated. To loosen the frosting, add the whipping cream and whip the mixture for a final 2-3 minutes.
  15. Let cinnamon buns cool slightly before icing.

Recipe Rescue: Pimento Cheese

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Newfoundland Springtime is often late to arrive, but this recipe is certain to put you in a warmer state of mind. A Southern comfort-food classic, our take on pimento cheese just may become a staple in your quarantine kitchen.

Ever wondered what that little red thing is in the middle of your martini’s olive? It’s pimento! A pimento is a type of pepper similar to red bell pepper that boasts a bit more sweetness and a touch more juiciness. And, if you’ve ever been to the South, you already know that pimento and cheese make the very best of friends.

This recipe is incredibly easy and can be served as a delicious sandwich filling, or as a tasty spread, sure to make the sun shine!


  • 3 Pimento Peppers (or red bell peppers, or 1 cup roasted peppers in oil)
  • 1/2 cup Cream cheese, room temp
  • 450 g Cheddar cheese, shredded
  • 2/3 cup Bread and butter pickles chopped
  • 1/4 cup of pickle juice
  • 1/2 tsp Kosher salt
  • 1/2 tsp White sugar
  • 1/4 tsp Smoked paprika 
  • 1/4 tsp Black pepper 
  • 1 tsp Hot sauce of your choice


1. If using fresh peppers, give them a good char under your oven’s broiler until the skins begin to blacken and blister; then place them in a metal bowl and cover tightly with plastic wrap. Let peppers sweat and cool.

2. While your peppers are cooling, gather the rest of the ingredients and combine them in a large mixing bowl.

3. Once the peppers are cool, rub/peel off the skin and remove the stems and seeds.

4. Dice the peppers into small pieces and fold them into the rest of the mixture.

5. Chill for 1 hour and serve as a dip, or enjoy it as a sandwich between fresh white bread.

Recipe Rescue: Crispy Honey Garlic Broccoli

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Craving something fried, but prefer a lighter option? We’ve  got a sinfully delicious, nearly virtuous treat that will satisfy even the most veggie-avoidant people in your life.

And the really good news is you can substitute the broccoli with what you have on hand. We recommend cauliflower, onion or eggplant; but chicken and tofu work brilliantly too!

Crispy Broccoli

  • 1 large Head of broccoli, cut into florets
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tsp Baking powder
  • 1 cup Cold water
  • 1 large Egg, beaten
  • 1 tsp Kosher salt
  • 2 cups Panko breadcrumbs

Honey Garlic Sauce

  • 1 small Onion, finely sliced
  • 6 cloves Garlic
  • 2 Tbsp Canola oil
  • 3 Tbsp Cold butter, cut into chunks
  • 1/2 cup White wine, or apple juice with a few Tbsp vinegar
  • 3 Tbsp Soy sauce or tamari
  • 1/2 cup Honey


  1. Preheat oven to 450° F
  2. Line a 13” x 18” cookie sheet with parchment paper
  3. In a shallow bowl, or on a plate, spread out a good layer of panko breadcrumbs. 
  4. In a separate bowl, whisk together flour, cornstarch and baking powder; add the cold water, egg and salt, and stir to combine. This will create a thin batter.
  5. Toss the broccoli florets in the batter, making sure to shake off any excess.
  6. Transfer the broccoli to the plate with the breadcrumbs, and coat thoroughly.
  7. Place the broccoli on the parchment-lined sheet and bake for 20- 25 minutes turning the broccoli over halfway through, until golden brown. 
  8. While your broccoli is baking, make the sauce.
  9. Heat the oil in a medium sauce pan on high heat.
  10. Sauté the onion until translucent and then add the garlic.
  11. Cook until the garlic turns golden brown and then add the white wine.
  12. Add the soy sauce or tamari and continue to cook for an additional minute, then add the honey.
  13. Turn heat down to med-high and cook for 6-7 minutes. The sauce will bubble and deepen in colour.
  14. Remove the saucepan from the heat and stir in the cold butter, one piece at a time.
  15. When the broccoli is fully baked, toss it in the sauce and serve immediately.

Note: Although your sauce looks and smells delicious, be very careful because it will be extremely hot!

Recipe Rescue: Crumpets

Plus a bonus recipe for Dalgona coffee

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Quite frankly, a toasty crumpet with melty butter and your favourite preserve may just be the definition of Scrumdiddlyumptious. While we reach out to the folks at Webster’s to confirm our definition, here is our take on the classic crumpet.

With a few simple ingredients and a little bit of know-how, you can enjoy fresh toasty crumpets without so much as leaving the house.


  • 1 cup All Purpose Flour
  • 1 cup Cake or Pastry Flour
  • 2 tsp Dry Active Yeast
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 tsp Sugar
  • 1 3/4 cups Warm Water
  • Vegetable oil as needed


  1. In a mixing bowl combine AP flour, cake flour, yeast, baking powder, salt, sugar, and 1 1/2 cups of the warm water (reserve remaining 1/4 cup until later); whisk ingredients together until smooth.
  2. Leave the mix to rise for 40-45 mins in a warm place.
  3. Stir in remaining 1/4 cup warm water and mix until combined.
  4. Turn on two burners, one on medium and one on med-high. Preheat your smallest skillet on the medium burner for 5 mins.
  5. If you have ring molds, select your preferred size and place it in the skillet. If you do not have ring molds, don’t fret, you will simply make larger crumpets that can then be cut into your desired shape afterward.
  6. Lightly grease the preheated skillet, and the ring mold if you are using it, and pour in your batter. Aim for it to be approximately 1.5-2 cm thick.
  7. Slide the pan onto the med-high burner for 45 seconds and then place your skillet back on the med burner for an additional 4 mins.
  8. Once the bottom is golden brown, using a spatula or paper towel, lightly pat down the top of the crumpet and quickly lift up. Some of the batter will stick to the spatula/towel which will expose the hallmark nooks and crannies that make a crumpet a crumpet (you may reserve this rescued batter and add it back to the uncooked mix).
  9. Flip the crumpet over and cook for one final minute over medium heat. Remove from the pan and repeat the process until you’re out of batter.
  10. Enjoy toasted with melty butter and your favourite jam or preserve.

BONUS RECIPE: Dalgona Coffee

This coffee treat has taken the internet by storm lately. You’ve likely seen it all across social media, in fact, it’s practically a pre-requisite for an Instagram account. The good news is it’s simple to make and requires only a few ingredients your quarantine pantry is likely to have.

Imagined in either South Korea, or India, depending on who you ask, what is known for sure is that the frothy, whipped Dalgona coffee is a fun and easy way to put a spin on your regular Cuppa Joe. Plus, you might just impress the Insta influencer in your life.


  • 2 Tbsp instant coffee
  • 2 Tbsp sugar
  • 2 Tbsp boiling water
  • A glass of your favourite milk – we like oat milk- either hot or cold
    • For an added twist try chocolate milk for a Mocha Dalgona


  1. Combine coffee, sugar, and hot water in a bowl and whisk vigorously until thick and stiff peaks form. Hint: the faster you whip, the sooner you’ll be done 👌(duh)
  2. Spoon onto your favourite glass of milk and enjoy! It’s just that easy.

Recipe Rescue: Simple Squash Soup

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Have you been staring at that big squash sitting on your counter without the slightest idea of what to do with it? How about a soul-satisfying squash soup that is as warming as it is flavourful? Packed full of fibre, and happy-inducing turmeric, this comforting soup a great make-ahead meal.

Reduced down, leftover soup can also wow as a surprisingly delicious pasta sauce for later in the week. Two meals, with one stone, so to speak.

Simple Squash Soup


  • 1 medium-size butternut squash*
  • 1 large onion
  • 1 Tbsp fresh ginger, grated
  • 1 tsp turmeric
  • 2 cloves fresh garlic
  • ½ cup white wine
  • 10 cups water, or your favourite stock
  • 1 Tbsp butter (optional)
  • Vegetable oil


  1. Peel the squash and spoon out seeds
  2. Dice onion and squash into 1” chunks
  3. Lightly sauté onion and squash in a heavy-bottomed pot, 3-5 mins until lightly coloured
  4. Add ginger, garlic, turmeric, and butter, and sauté for 1 minute
  5. After 1 minute, deglaze the pot with white wine…let it sizzle and reduce down for 30 seconds, then add stock/water
  6. Bring the pot to a boil over med/high heat, and then drop to a simmer and cook until squash is tender (approximately 20 minutes)
  7. Puree soup using an immersion blender, and season to test


Savoury, crunchy garnishes are always a welcomed touch, try bread crumbs, pumpkin seeds, or even some crispy onions.

*butternut squash is easily substituted with approximately 1 kg of another squash or root vegetable. Try sweet potato soup and get crazy with a few tablespoons of peanut butter and some chili for an Ethiopian twist.