Honey-Mustard Ribs ‘n Things

There are many many foods that Scott and I both love.  But there are also foods that one of us loves and the other could totally do without.  It happens.  Everybody has favorites, right?

My favorites tend to be carb- and cheese-centric.  Scott’s tend to be large slabs of grilled or smoked meat.  We recently dove into the world of Scott’s favorites with a dinner of Honey-Mustard Glazed Ribs, Tyler Florence style.

apples and suchEven though ribs started on Scott’s favorite meal list, I’ll admit that I thought it was pretty darn tasty.  I would make these again, and that’s a big recommendation.  If you ask me to put anything in the oven for more than an hour, it has to be good to make the repeat list.

So here, give them a try sometime: ribs!  They’re easy, and the end result is meat that falls off the bone and a perfect crust of baked-on glaze.  Om nom nom.

And before you think I’m too nice (making Scott’s favorites and whatnot), the sauteed apples on the side were completely for me.

(Easy “wing it” recipe for sauteed apples: Melt about 2 tablespoons of butter in a skillet, add 1/2″-thick sliced apple hunks to the butter when hot and saute for about 5 or 6 minutes or until slightly cooked and still a little bit crispy.  Throw on some spice–I used about a pinch each of dried cinnamon and rosemary.  Eat ’em up!  We tried this with some leftover mushrooms we had in the fridge, but I think I’ll go with onions mixed in with the apples next time.)

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