Tia Mowry 

Tia Mowry 

Although I don't know Tia Mowry personally, I feel like I've grown up with her and her sister, Tamera, because of their long careers.  By now most people know that Tia has an awesome cooking show on The Cooking Channel.  So I chose to test out her Dad's Hawaiian Style Short Ribs and Orange-Flavored rice recipes this particular week. Here is the recipe...


  • One 4-inch piece fresh ginger, cut into matchsticks
  • 4 green onions, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno, seeded and chopped
  • 1 orange, zested and juiced, plus orange slices, for serving
  • One 10-ounce bottle teriyaki sauce
  • 2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
  • Toasted sesame seeds, for garnish
  • Kimchi, for serving    

In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapenoorange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.

Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remainingmarinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.

Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.

Pour the sauce over the grilled ribs. Sprinkle with the remaininggreen onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

Orange-Flavored Rice


  • 1 orange, zested and juiced
  • 1 green onion, chopped


Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.


So anyone that knows me, knows that I absolutely love asian cuisine. Thats why this recipe stood out to me. Any recipe that starts out with a teriyaki marinade is just fine with me! The only thing I did differently was use pork instead of beef. I must say that the flavor was delish and so was the rice! Tia was on point with this one. It is winter so I ended up cooking this inside on my griddle but I know that the flavors would have been even more intense had these ribs been cooked on the grill. I definitely enjoyed these for a few days afterwards. Anyway overall I gave this recipe a 9 out of 10. Way to go Tia!

Tia Mowry's Photo Courtesy of TheNewPotato.com