Tender & lean spare ribs with Sun-dried Tomato Pesto
I have to admit spare ribs are high on my list of new and loved. I realized how good they were when Tim, my brother in law, served them in Chicago last summer. This is my “À la French” version. Thank you bro’n law!
Again, time is of the essence, this is ready in 30 to 45 min., and fat is not part of this equation! Maybe just a bit, but, nothing to jump on the scale about… So you will need…
This recipe serves 6 easily
INGREDIENTS
- 2 racks spare ribs (10-12 bones each)
- 4 tbs (60 ml) Le Grand’s Sun Dried Tomato Pesto
- 4 tbs (60 ml) maple syrup
- 2 tbs (30 ml) Dijon mustard
- 1 tbs (15 ml) Tamari or soy sauce
- 1 tsp (5 ml) fresh ginger, peeled and crushed
- 1 green onion, finely chopped just to garnish and tempt a vegetarian…
PREPARATION
- Simmer the ribs for 30 mins with a little dried thyme (optional)
- Remove excess water
- Mix Pesto, mustard and maple syrup in a bowl
- Spread on top and bottom of the meat
- Cook @ 350ºF for 15 min.*
- Broil for 5 min., look for a golden color –not brown!
- If you serve this with a salad you may even loose weight!
*We have a tendency to overcook pork, a tad of pink when you cut the meat indicates the meat is still tender…
