Le Grand’s Pesto and Ribs; a Super Bowl love affair!
Again this year due to popular demand here it is; keep your eyes on the ribs, this classic recipe will be a touch down
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!
April 25, 2012 à 10 h 01 min
Love your pesto, especially the Sun-dried Tomato, but hate the packaging! Very awkward to use!
I can understand the logic: unique packaging creates superior product recognition, and your present one is successful in that respect. However, could that also be achieved with a more user-friendly jar, which does not hold on to a large fraction of its contents?
April 25, 2012 à 13 h 11 min
@Ulo, I hear you. It has been a difficult choice… We were in a glass jar that was coming from thousands of miles away and when we shipped the product the glass was 17, yes 17!!! times heavier.
Then the down side. It is harder to get it out. What I typically do is add a little olive oil put the cap on, shake Et Voilà! instant salad dressing!
If not just take the scissors and cut open.
I apologize for the inconvenient, and I agree with you it would be ideal if nothing would get caught in it… I will pass this on to our packaging company. Thank you for taking the time of day to email us!