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.
No offense intended, but I found it frustrating that in order to look at the recipe it seems you are required to log in. Not going there. I don’t like to be forced to do that.
Sorry about that. You used to be able to access it without signing in but they changed that fairly recently. There will be recipes that you can get to in the future but there will likely be NYT recipes too.