Samui Phangan Real Estate Magazine April-May
Easter is here, which can only mean one thing....the year is flying past at a rapid pace and before we know it we will be discussing all things 2014! Wowsers! For those of you looking to move permanently to enjoy a slice of paradise, this issue we have some amazing properties available for sale and for rent, as well as a great article offering tips on purchasing your own piece of heaven and how to ensure you are getting what you paid for. Our April-May issue also covers all things, from ceilings, to outdoor furniture, keeping your pool ecofriendly and getting the most out of your roof, this issue is packed full of useful and interesting reads on living, renovating, buying and selling , shopping...and even some cooking thrown in for fun! Oh and don't miss our Island Scoop this issue - helping you keep across new happenings on the isles. Until next time, happy reading!
Easter is here, which can only mean one thing....the year is flying past at a rapid pace and before we know it we will be discussing all things 2014! Wowsers!
For those of you looking to move permanently to enjoy a slice of paradise, this issue we have some amazing properties available for sale and for rent, as well as a great article offering tips on purchasing your own piece of heaven and how to ensure you are getting what you paid for. Our April-May issue also covers all things, from
ceilings, to outdoor furniture, keeping your pool ecofriendly and getting the most out of your roof, this issue is packed full of useful and interesting reads on living, renovating, buying and selling , shopping...and even some cooking thrown in for fun! Oh and don't miss our Island Scoop this issue - helping you keep across new happenings on the isles. Until next time, happy reading!
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CHILLI GLAZED RIBS<br />
INGREDIENTS<br />
• 2 racks pork spareribs (about 6 pounds)<br />
• Kosher salt<br />
• 3 tablespoons packed light brown sugar<br />
• 2 cloves garlic, minced<br />
• 2 teaspoons fresh thyme<br />
• 3 tablespoons chilli powder (or more if you love<br />
a bit of fire!)<br />
• Freshly ground black pepper<br />
• ¼ teaspoon cayenne pepper<br />
• 3 cups apple cider<br />
• 3 tablespoons ketchup<br />
• 2 tablespoons Dijon mustard<br />
• 2 teaspoons Worcestershire sauce<br />
DIRECTIONS<br />
Make shallow cuts between the ribs on the bone<br />
side with a sharp knife, piercing just the membrane.<br />
Mix 1 tablespoon salt, the brown sugar, garlic,<br />
thyme, chilli powder, 1/4 teaspoon black pepper and<br />
the cayenne in a bowl. Rub the spice mixture evenly<br />
over the ribs. Place the ribs on a rack in a roasting<br />
pan, loosely cover and refrigerate at least 4 hours<br />
or overnight.<br />
Meanwhile, combine the cider, ketchup, mustard<br />
and Worcestershire sauce in a saucepan over<br />
medium heat and simmer until reduced to about 2<br />
cups, about 30 minutes. Cover and set aside.<br />
Preheat a grill to low heat on one side. Cook the<br />
ribs bone-side down on the cooler side of the grill,<br />
covered, until tender, about 2 hours 30 minutes.<br />
(If using a charcoal grill, add more charcoal as<br />
needed to maintain the temperature.) Continue to<br />
cook, uncovering every 10 minutes to baste with<br />
the sauce, until the ribs are glazed, about 40 more<br />
minutes. Remove from the grill and cut into pieces.<br />
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