Glazed Pork Ribs with Spiced Apples

6:22:00 PM

So as I continue planning meals for this fun little experiment, I’ve decided something.
Two things actually.
One – I’m crazy.  It’s always 80 degrees inside my house when I’m not cooking…when the oven is on – raise that by about a million.  I think I probably would enjoy cooking a whole lot more if I lived in Alaska.
TWO: I’ve got a pretty good little collection of recipes and books and magazines that I bought with the intention of trying out some nifty cool recipe in it one day – and never got around to it.  Now seems like a good chance.  So I’ll be amending my rules a little – each recipe we cook for this experiment, must be something new –something different, something we haven’t tried before.  I feel very Julie/Julia – although, I plan to use more than just one cookbook.
I suppose I also learned one more thing…cooking with with a teeny tiny dog under your feet who is hoping for scraps to fall is NOT easy.  Especially if you prefer not to burn yourself.  Just sayin’.
Tonight’s Menu: (recipes at the bottom, if you care :) )
Glazed Pork Ribs with Spiced Apples
Mashed Potatoes with quick gravy
Steamed Carrots
Total Time: 50 minutes (and this includes cleanup – because while the potatoes were boiling and the pork cooking, I cleaned all the prep dishes! – Go ME!  I know, way to be super efficient…)
Total Cost: $10.84 or $1.54 per person
*Note – the pork ribs were on sale, I got the entire package (about 12 ribs – boneless ribs mind you) for $6.80.
So, I decided today was “Use an obscure rarely used tool in your kitchen” day.  Mine happens to be this:
It’s my beloved Apple Peeler Corer Slicer.  I joined Pampered Chef JUST for this thing.  I think I can count on one hand how many times I’ve used it.  I’ve had it 8 years.
So, today’s recipe seemed promising – sounded good anyway, and besides I have a LOT of apples.  And the best part of this tool is my daughters can help me with dinner – and they don’t think it’s work, they call this part “fun.” (Until I make them wash it)
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I do have to admit, it’s a heck of a lot better than peeling by hand and coring myself.  Besides, they look cool.
The result?  Well, the ribs turned out okay.  They were supposed to be cooked outside on the grill but because it was raining, and because our propane tank was out of fuel and because I was too lazy to go buy some more was wanting to get dinner served by 5…we went the oven route.  I braised them first in a pan and then put them in a stoneware dish, covered with the glaze and cooked for 30 minutes.  I think this is worth trying again at another date…ya know, when I finally convince Ammon to go to the store and exchange the propane tank.
So don’t plan on seeing that anytime soon.
The Recipes:
Glazed Pork Ribs with Spiced Apples
2 lbs pork spare ribs (boneless)
4 medium cooking apples (I used Granny Smith)
1/2 cup Maple syrup
1/4 tsp. Nutmeg
1/2 tsp Cinnamon
6 TBSP butter (or margarine, but I use Butter…mmmmmm, butter…)
Salt and pepper the ribs on both sides.  If you plan to bake them inside (like I did) then braise them in a hot pan using 1/2 butter and 1/2 olive oil.  Put braised ribs into a 13x9 baking dish and place sliced and cored apples in and around the meat.
Combine the rest of the ingredients in a sauce pan and cook until butter is melted and all the ingredients are combined.   Pour the glaze over the meat and apples and then cover the dish with foil.  Place in 425 degree oven for 25-40 minutes or until juices run clear.  (mine were done in 30 minutes.)
Mashed Potatoes: 6 medium potatoes peeled and cut into 1 inch cubes then cooked until tender then drained
2 Tbsp butter
1/4 cup milk

I put all mine into my Kitchenaid - (TO THE RESCUE! – I swear if I were a superhero, that’d totally be the first thing in my utility belt…I’d also be super strong from carrying it around everywhere – and totally buff.)
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Quick Gravy: 1 1/2 cups beef broth
2 TBSP corn starch
Heat the beef broth and corn starch in a pan on the stove top.  Boil until the mixture starts to thicken.  Salt and pepper to taste.
Happy Eating!

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