Mustard & Cider Braised Ribs

1 + 1/2 rack spare ribs (loin section along the top of the ribs cut off & retained)
6 cloves garlic
6 sprigs rosemary
1 tbs. Lemon juice
Grey Poupon Mustard
1 small onion, sliced in half-moons
White pepper
Coriander (ground)
Red Wine vinegar
Chx. Stock
Fresh apple cider
Salt & Pepper

Cook time: approx. 1 1/2 hours

1) Pre-heat over ( Read more... )

I don't remember who I promised this recipe to, so here it is for general consumption. Note that the recipe is for *roast* beef, and not a pot roast. These are different things.

If you don't have a temperature probe with a long cable like I use in the recipe, get one. They're like $14 at Target and worth every penny. You can use them as I do in this ( Read more... )

So I knocked this out tonight, and I want to write it down somewhere. Besides, it seems worth sharing.

[Edit: Crap! I got the amount of ground meat wrong in the original post. I have fixed it. Sorry if you tried it and it didn't turn out right.]

I made this basically for me, Evan & Cameron, but it could have fed Jamie, too. If you want a bigger ( Read more... )

The previously mentioned ribs turned out awesome. For those interested, here is what I did (this is also for me to remember for the next time :).

Edit:  I noticed I was a bit unclear in the "Pre-cook" section. I have corrected that. Obvisouly, if you are cooking less that 7 lbs. and can fit them all in in one batch (leaving room for the smoke to ( Read more... )

Hmmm.

So I tried a new pasta sauce recipe tonight out of Mark Bitman's How to Cook Everything (and overall excellent general cookbook). Not bad, but on reflection, I think I'll change a few things to cut back on the fat and calories (while I am huge bacon fan, in this recipe it didn't work for me).

My quick and dirty variation:
10 Cloves of garlic, ( Read more... )