Tickle My Ribs with Artichoke Hearts Recipe

From Dorothy McNett's Recipe Book.

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Tickle My Ribs with Artichoke Hearts

From Dorothy McNett's recipes at www.dorothymcnett.com. Cook up some great artichokes as directed in the recipe Artichokes. Or, use a jar of prepared artichoke hearts. Tickle your ribs with the artichoke hearts for serving!

3 - 4 cooked artichoke hearts
3 - 4 pounds pork ribs, cut into pieces
1 lemon
1 onion
2 tablespoons extra virgin olive oil
3 - 4 garlic cloves, slivered
1/2 cup molasses
1/4 cup dijon mustard
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon chile powder or bottled hot pepper sauce, more or less as desired
snipped fresh parsley or other herbs and greens for garnishing

Follow the recipe for Artichokes, cooking them perfectly and set them aside for now. Preheat oven to 400 degrees. Arrange the ribs in a shallow roasting pan with the meaty side up. On each piece place a slice of the unpeeled lemon and a thin slice of onion. Roast 30 minutes. In meantime, combine olive oil and garlic in saucepan and cook 1 - 2 minutes. Add the molasses, mustard, vinegar, Worcestershire, salt and chile powder or sauce. Cook another 2 - 3 minutes. Now reduce the oven temperature to 350 degrees. Brush half of the sauce over the ribs and return to oven and roast 20 - 30 minutes. Now brush or drizzle with the remaining sauce and continue roasting for 10 - 20 minutes more, being careful to not burn the sauce. Arrange the ribs and sauce on a platter and tuck in and around the artichoke hearts, cutting them up a bit if they are big. Snip over some fresh parsley or other greens for a nice garnish.

Recipe created 2018-02-04.

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