April 30, 2012

Country Ribs and Artichoke Pasta

By Glenn

Country ribs are one of my all time favorites. They are full of flavor and meat. I had the luxury of marinating them for two days in a zip lock bag with 2/3 cup apple cider vinegar, 1/3 cup of olive oil. To the marinade I added 2 tablespoons of Coleman’s dry English mustard, 1 tsp salt and a pinch of Herbs de Provence. As you can see below, I grilled them on all sides for 2 minutes and then fished them in the oven for 10 minutes at 220 degrees.

The pasta side dish was inspired by Lidia. The main feature is artichoke. I was always afraid to use fresh artichoke until I saw her clean it. It’s really easy once you see it done.

After sweating the onions in olive oil, butter and salami, I added the thinly sliced artichoke. I turned up the heat to brown both sides with a little Tony’s. Next I added a can of Hunt’s Fire Roasted Tomatoes.













Finally, I boiled about 1/2 box of bow tie pasta. I incorporated it into the sauce straight from the pot. The starchy water thickens the sauce just right.

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