APRICOT GINGER STICKY RIBS OVER SHIKTAKE AND LEEK FRIED RICE

Remove the ribs from their packaging and rinse with cold water.  Pat dry with paper towels. Slide a table knife under the silverskin anywhere along the back of the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section until you can peel it all off.  This will allow more flavor to absorb into the rack from the rub/marinade.

Rub the ribs all over with the Cajun spice mix.  Lay them in a roasting pan or on a foil-lined, rimmed baking sheet and cover tightly with foil.  Marinade in the refrigerator for 4 hours or overnight.  Bring to room temperature 30 minutes before cooking.

Preheat oven to 325 degrees.  Place the ribs in the oven, still covered tightly with foil, and bake for 1½ hours.

While the ribs are cooking, combine the apricot preserves, ginger, garlic, brown sugar, and soy sauce in a saucepan.  Cook for 3 minutes over medium heat, stirring frequently until the preserves are melted and syrupy.

Remove ribs from the oven after 1 ½ hours and brush with the glaze, reserving about ½ cup.  Increase oven temp to 375 and cook ribs, uncovered, for an additional 30-40 minutes until fragrant, sticky and the meat falls off the bone easily.

Remove from oven and brush with the remaining sauce.  Garnish with fresh basil or parsley and cut into 2-3 rib pieces.

To make the rice, heat 2 tablespoons of the oil in a large deep skillet over medium high heat.  Add the eggs and scramble until just cooked.  Season with ½ teaspoon each of the salt and pepper and remove to a plate.

Add the remaining 2 tablespoons olive oil to the pan and cook the leeks until soft and fragrant, about 2-3 minutes.  Add the mushrooms and garlic to the pan and cook, stirring frequently until mushrooms have released their moisture and begin to lightly brown, about 4-5 minutes.  Add the beef broth to the pan and continue cooking until all of the broth is absorbed.

Add the rice to the pan and cook, stirring frequently, for 3-4 minutes until rice is coated and toasty.  Add the remaining teaspoon each of salt and pepper, oyster sauce, and soy to the pan.  Fold everything together until well coated.

Just before serving squeeze the lime juice into the rice and fold in the scallions and bean sprouts.

I also like to drizzle the pan juices from the ribs into the rice, but this is optional.