Friday, October 26, 2012

Apricot-Glazed Ribs - Oct 7, 2012

One of Nick's and my favorite Sunday suppers, especially during football season, are these amazing ribs.  The recipe is an old one, that has shown up here before.  We've even made them for Jaime and Richie once when they stopped by during one of their tours of the Midwest.

So there's nothing really new here.  This is not a recipe that I tweak.  Mostly because it's so perfect, and simple as it is.  That being said, I did mistakenly purchase St. Louis style ribs, which have a lot more fat on them than the called for baby backs, which changed things up a bit.  Specifically, there was quite a bit more fat to cook through, and so the meat wasn't as tender as it normally is.  Also, these things were so rich...pretty overpoweringly so.  We have some leftovers.

Nick and I served these with a side of delicata squash from our CSA box.  I think delicata might be my current favorite squash variety.  And, here's something else that I'm excited about...I cooked this squash in my pressure cooker.  Yep, my shiny Kuhn Rikon pressure cooker that's been sitting neglected in the back of a cupboard for the past 6 years or so.  Ellen reminded me that I should pull it out and play with it when she asked to borrow it for a baked bean recipe of her grandmother's.  Now I'm rediscovering how wonderful it is to be able to cook squash in 10 minutes, and rice in five.  And beans in 20 minutes!  This thing is revolutionizing our weeknight dinner options, especially since I've been so much busier lately.  Stay tuned for more pressure cooking fun. 
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walter kaplan said...


Jess said...

Yes Sir, the yummiest meal of the day!


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