Here’s the rib recipe we had the other week. It is delicious. The only complaint was I cooked them too long for as ‘spare’ as the spare ribs were. Use your best judgment.
3 lbs pork ribs, cut to serving size
3/4 c maple syrup 1 T apple cider vinegar
2 T brown sugar 1 T Worcestershire sauce
2 T ketchup 1/2 t salt
1/2 t mustard powder 2 cloves garlic, minced fine
Stir everything together (except ribs). Cook 5 minutes. Let cool a bit and pour over ribs (I use a Ziploc baggie). Let ribs marinate a few hours, turning occasionally.
Meanwhile, cover a rimmed cookie sheet with in foil. The more carefully you do this step, the easier clean up will be. Pour ribs and sauce onto cookie sheet. Bake 350F for 40 minutes, turning every 20 minutes or so. Turn oven to 300F and bake for another 20 minutes. Don’t over cook ribs.
Every Day Bread
2 1/2 c warm water 3T butter
1 T salt 3 T brown sugar
3/4 c potato flakes 6 c flour
1 T instant yeast
Put everything in the bread machine in the order listed (or as your instructions say). Run dough cycle. Divide into 3 loaves and put into greased pans. Let rise.
Bake 350F for 30 min.
or
Soak yeast in a bit of water and sugar. Add everything else. Knead till smooth and elastic (don’t add too much flour).
Another good bread I like to make, when I have extra eggs is Challah.
Challah
1 1/2 c water 1/2 c sugar or honey
1 1/2 t salt 1 T oil
4 eggs 5 c flour
2 T yeast
Follow same instructions as above.
There are more yummy supper ideas over at Full Plate Thursdays.
We stopped by farm on our way back from Ottawa this afternoon and bought a box of meat and some eggs. I am so looking forward to a Fletchington Farm breakfast tomorrow! We love your bacon, it’s a three generation family favorite.
Wow Karen, so glad to hear from a customer. Hope you enjoy breakfast this morning!!
It was THE best! Honestly, you folks have the best bacon. When the in-laws visit from down south they sure look forward to your bacon and eggs for their breakfasts. One of the highlights of our family “B&B”.
My Mike and Colin had a nice chat on the phone last evening. Mike was telling Colin how much we enjoyed the Octoberfest sausage. This was our first time trying them.
I hope you are able to find the milk you want. I’m not sure about the whole raw milk thing. Colin got really sick as kid drinking raw milk. There was nothing wrong with the milk (disease-wise) it just had different bacteria than he was used to. If we had a cow I would still slightly pasteurize the milk to be safe. But that’s a decision every family needs to make for themselves.
I’m glad you enjoyed the sausages. We have 5 different kinds. We enjoy the Oktoberfest ones too. Hope to see you again.
[…] maple glazed ribs […]
I am drooling over those wonderful ribs! They just look awesome, along with your bread …what a great meal. Thank you so much for sharing with Full Plate Thursday and please come back!
[…] and I were busy baking this morning. I made some of our every day bread. I tossed in a couple eggs (still swimming in eggs) and I had leftover potato water to use too. […]