1 1/2 teaspoons ground coriander
1 teaspoon celery seeds (or 1/2 teaspoon celery salt)
1 teaspoon garlic powder with parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 fresh jalapeño pepper, thinly sliced
3 lb country-style pork ribs (sliced 2 inches thick)
1 tablespoon olive oil
1/2 cup apple cider (or apple juice)
1/4 cup apple cider vinegar
3 tablespoons apple butter
- Preheat oven to 375°F. Combine coriander, celery seeds, garlic powder, salt, and pepper (reserving 1 teaspoon). Slice jalapeño. Coat ribs with seasoning (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; add ribs (in batches, if needed) and cook 3–4 minutes, turning occasionally, or until browned. Place in a 13- x 9-inch baking dish.
- Combine remaining ingredients and reserved seasoning; whisk until blended. Pour over ribs and cover with foil; bake 2–2 1/2 hours or until tender. Brush with glaze from baking dish; serve.
1/2 cup pine nuts (or slivered almonds)
1/4 cup fresh Italian parsley, finely chopped
1 shallot, finely chopped
3 tablespoons olive oil
1 tablespoon minced garlic
1 lb fresh zucchini spirals (about 6 cups)
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
- Preheat small sauté pan on medium 1–2 minutes. Place pine nuts in pan and cook 2–3 minutes, stirring often, or until toasted. Remove pan from heat and set pine nuts aside to cool. Chop parsley and shallot.
- Return same sauté pan on medium 1–2 minutes. Place oil and garlic in pan and cook 1–2 minutes, stirring often, or until garlic is golden. Remove from heat and let stand to cool. Combine all ingredients and toss to coat; serve.