he tangy flavors of ponzu from the East and cranberries from the West pack a big punch in this week's SIMPLY MING recipes. In the studio kitchen, Chef Ming Tsai makes a Cranberry Shrimp Ceviche, an easy appetizer that balances citrus with the sweetness of jicama and coconut. Ming combines the ingredient duo in one pot to stir up Fried Duck Tossed in Ponzu-Cranberry Sauce. Then, Ming takes everyone's favorite baby back ribs to a whole new level with his ginger, ponzu and cranberry glazed Sweet and Sour Spare Ribs. Later, Ming is joined by Tom Colicchio, who demonstrates his Top Chef skills with a Cranberry-Ponzu Poached Salmon.
