ROASTED PORK SPARERIBS WITH STONE GROUND MUSTARD

PORTIONS: 3

INGREDIENTS

2¾ kg. rack of pork spareribs

2 tsp. cumin

1½ tsp. paprika

2 tsp. salt

1½ tsp. dry oregano

¼ tsp. cayenne pepper

4 tbsp. vegetable oil

1¼ tbsp. minced garlic

2 tbsp. stone ground mustard

2 tbsp. chopped cilantro

METHOD

Remove the membrane covering the pork spareribs bones.

In a bowl, mix cumin, paprika, salt, oregano, cayenne pepper and season the rack of spareribs on both sides. 

In a bowl mix vegetable oil, minced garlic, stone ground mustard, cilantro and cover the rack of spareribs on both sides.

Preheat the oven at 325˚ F - 162˚ C.

Place a griddle on a baking tray and the rack of spareribs on top. Add 2 cups of water in the baking tray, that way the drippings and fat will not smoke when falling in it. Keep adding water if needed. Do not allow tray to dry out.

Cook the ribs for about 1:45 hours. The ribs should have a nice brown golden color and soft.

Once the ribs are cook, pour the juices in a small pan and remove fat.

Cut he ribs and serve with the juices. You can thicken the juices if you like.

METHOD

Remove the membrane covering the pork spareribs bones.

Membrane removed

In a bowl, mix cumin, paprika, salt, oregano, cayenne pepper and season the rack of spareribs on both sides. 

In a bowl mix vegetable oil, minced garlic, stone ground mustard, cilantro and cover the rack of spareribs on both sides.

Preheat the oven at 325˚ F - 162˚ C.

Place a griddle on a baking tray and the rack of spareribs on top. Add 2 cups of water in the baking tray, that way the drippings and fat will not smoke when falling in it. Keep adding water if needed. Do not allow tray to dry out.

Cook the ribs for about 1:45 hours. The ribs should have a nice brown golden color and soft.

Once the ribs are cook, pour the juices in a small pan and remove fat.

Cut he ribs and serve with the juices. You can thicken the juices if you like.

 

 

STUFFED ARTICHOKES WITH SHRIMPS

PORTIONS: 3

INGREDIENTS

3 artichokes

1½ cups cooked baby shrimps, peeled and deveined

¼ cup sweet Vidalia onions, diced

¼ red bell pepper, diced or cut in Julianne

3 tbsp. lemon juice

1 tbsp. olive oil

½ tsp. salt or to your taste

Ground pepper to your taste

1 tbsp. chopped cilantro

¼ iceberg lettuces cut in strips

3 hardboiled eggs cut in half

3 sliced plum tomatoes

9 black olives

METHOD

Measure, cook and cut ingredients for the recipe.

Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy.

Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom.

Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste.

Stuff the center of the artichokes with the shrimp salad.

Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives.

LEMON DRESSING

6 tbsp. lemon juice

4 tbsp. olive oil

Salt and pepper to your taste.

Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves.

Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy.

Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom.

Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste.

Stuff the center of the artichokes with the shrimp salad.

Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives.

LEMON DRESSING

6 tbsp. lemon juice

4 tbsp. olive oil

Salt and pepper to your taste.

Blend the ingredients and serve, in individual bowls as dressing and dipping for the artichokes leaves.