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Cider House Ribs with Baked Sweet Potatoes and Steamed Vegetables by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Baked Sweet Potatoes by Jes Mostek serves: 4	(3 ratings) Rating Details Rate this recipe Printable View Print Index Cards

A sweet and vitamin-packed side-dish, and an unexpected way to eat a sweet potato.

Ingredients:

whole raw sweet potatoes

4 T.

butter, softened

4 T.

brown sugar

1 tsp.

cinnamon, divided

Directions:

Pierce the skin of the sweet potatoes in several places, place on a microwave-safe plate, and microwave on high for 5-10 minutes (times vary based on the microwave, as well as the size and number of the sweet potatoes).

After the sweet potatoes are tender, cut a slit in each and fill with a pat of butter, a spoonful of brown sugar and a pinch of cinnamon.

Categories:

Fall/Winter
Pasta/Rice/Potatoes
Peanut/Nut Free
Quick & Easy
Side Dishes
Vegetables
Vegetarian/Vegan
Wheat Gluten Free

Cider House Ribs by Jes Mostek serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Sweet & smoky ribs.

Ingredients:

2 lb.

pork spareribs

2 c.

apple cider

1/4 c.

apple cider vinegar

1/4 c.

molasses (or honey)

1 (8 oz.) can

tomato paste

onion, chopped

3 clove

fresh garlic, minced (or 1/2 tsp. powder per clove)

1 T.

Worcestershire sauce

2 T.

soy sauce

1 tsp.

cornstarch (optional)

Directions:

Place the ribs in a large stock pot. Cover with water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.

In the crock pot, mix together cider, vinegar, honey or molasses, tomato paste, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce.

Remove ribs from water, and transfer to a slow cooker. Baste ribs with sauce. Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
When cooking time is done, you may thicken sauce by transferring sauce to a sauce pan and adding 1 tsp. cornstarch, and bring sauce to boil. Cook until sauce thickens. You may need to add additional cornstarch until sauce has reached desired thickness.

Categories:

Dairy Free
Main Dishes
Meats
Peanut/Nut Free
Sauces
Spring/Summer
Wheat Gluten Free

Steamed Fall Vegetables by Jes Mostek serves: 4	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

yellow squash

zucchini

1 large

carrot, peeled and finely sliced

1 c.

broccoli, chopped

1 c.

cauliflower, chopped

1 1/2 c.

water

2 T.

unsalted butter (optional)

1/2 tsp.

salt (optional)

Directions:

Fill a sauce pan with 1-2 c. water and bring to a boil. Place vegetables in a steaming basket or a metal colander. Place steamer over the boiling water in the sauce pan and cover. Steam for 5-10 minutes, or until vegetables are tender but not mushy. Remove from steamer and top with butter and salt, if desired.