Tonight’s dinner used this recipe from the NYT. I was intrigued because it used our country-style pork ribs. We have not had much luck with grilling these ribs (unlike the spare ribs which are AMAZING!). Plus this recipe called for pears, and I thought I could use our copious canned pears. Here it is all cooked up:
Initially we were not sure we liked it, but it grew on both of use. It is slightly sweet with our sugar-free canned pears and warm and comforting. We both ended up getting seconds. So I think this recipe is a keeper for this time of year when we have country-style ribs and canned pears. We did not put the dollop of mustard on it though.