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My Very Own Cardamom Honey Oven-Barbecued, Country-Style Pork Ribs: (Yup, I went there)

10/6/2014

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Maybe it's the changing weather. Or the colors of all. These. Leaves. Or, (more likely), it's the witch costume our daughter's been brooming around the house in lately, gearing up for all the Big Days ahead (because every day is a Big Day, when you're turning 6, and Halloween is around the corner. And you've just started Kindergarten. And you've learned to burn rubber when breaking on your two-wheel bike, side-saddle). Whatever the reason, I felt the need to mix up something deliciously new, slather it on some country-style ribs, and fix us a BBQ dinner to match all the magic of the season. Here's my very unique, and (we think) extremely delicious fresh twist on BBQ:

Ingredients:
6-8 meaty country-style pork ribs (about 2.5- 3 pounds)
3 tablespoons vegetable oil
1 large onion, chopped finely
1 celery rib, chopped finely
3 garlic cloves, minced
1.5 cups of ketchup
1/4 cup apple cider vinegar
1/4 cup fresh squeeze orange juice
1.5
teaspoon ground cardamom
1 teaspoon ground turmeric
1 tablespoons Worcestershire
1 tablespoon smoked paprika (mild or hot, you chose)
2 tablespoons honey
1.5 teaspoon salt
1 teaspoon pepper
2 cups water

To cook:
1) Place ribs in a large pot. Cover with water and bring to a boil, skimming the surface. Cover and simmer on low 2 hours, or until ribs are fork-tender.
2) Meanwhile, heat oil, in your cauldron, over medium heat. Add onions, celery and garlic and stir about 5 minutes. Add spices and stir another minute. Then add all remaining ingredients, mix well and simmer on low heat, uncovered about 25-30 minutes until sauce thickens, stirring regularly with the wooden end of your broom stick.
3) Preheat oven to 350 degrees F.
4) Remove cooked pork ribs from the water and arrange in a baking dish. Coat well with sauce and bake until lightly browned, about 15 minutes per side.

Serve with rice, hot sauce, and your favorite greens, and enjoy my witchy East-meets-West BBQ!



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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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