Jenn Dolari @dolari@driveinsaturday.org

This Week's Fancy Pants Meal: Honey Glazed Spareribs

This recipe is supposed to be from the Basque region, but I had to make a few substituions, so I don't know if that counts anymore. Try finding sherry vinegar and piment d'espolette out here in the valley....

Still good though. :9

# Honey-Glazed Spareribs

The Basque Kitchen
6.0 servings

4.0 pounds pork spareribs
kosher salt
0.75 cup honey
1.0 tsp smoked paprika (or piment d'espolette)
2.0 tsp rice wine vinegar (or sherry vinegar)
3.0 cloves garlic (minced)
1.0 tbsp black peppercorns (crushed)
1.0 tbsp corriander seed (crushed)

1 - Preheat an oven to 375 degrees F
2 - Line a large sheet pan with aluminum foil and lay the rack of ribs on top.
3 - Season both sides of the meat with salt.
4 - To prepare the glaze, combine the honey, smoked paprika, rice vinegar, garlic, peppercorns and corriander seeds in a small bowl. Mix together well.
5 - Slather the glaze over both sides of the meat and place the ribs into the oven to cook for 45 minutes, basting continuously.
6 - Turn the slab over and increase the heat to 425 degrees F.
7 - Cook for another 30 minutes, basting once or twice more, until the meat is cooked through and the glaze is dark brown.

#thisweeksmeals #cooking

The comal may be retired until the crack in it is repaired, but the molcajete is still a working heirloom. Crushing coriander seed for her fourth generation cook....

Decision paralysis....

"Okay, house is cleaned, two out of three meals cooked. Gonna take a little break before making this week's big meal...let's fire up Tears of the Kingdom and....oh. Right. I finished it. ...................now what do I do?"

Taking the long weekend to tend to my neglected apartment. I do like it here. Hope I can keep it....

This batch of yeast rolls is a litlle more moist, but are kind of dense and not light and fluffy. They didn't rise near as much as I'd hoped they would but at the same time, the temps are starting to cool down.

I'll try one more time, this time using a warm oven to rise the dough. If it fails, I'll probably move on to another bread cause each batch I make is a week of food, and I'm tired of three weeks of mediocre yeast rolls.

Trying the "School Cafeteria Yeast Rolls" yet again. This time, instead of scaling them down to 15g carbs per roll (which is my "snack" amount of carbs), I scaled them to 36g, which is my full meal amount of carbs. Larger rolls. We'll see if they're still overly dry in the morning, but they look a lot more normal.