(short and sweet this week as I wrap up a photoshoot for the cookbook in Lyon and head home on the weekend to finish the first draft of the manuscript!)
This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is an easy one-pot ribs recipe. But not just any ribs, you understand. This sauce is made from a sweet caramel that offsets the (very) slight heat in the sauce that comes from ginger, Sriracha and mustard. David suggests the ribs cook for 2 1/2 hours but to be honest, mine were already falling off the bone at 1 1/2 hours when I removed the lid to thicken the sauce. The sauce didn’t really thicken much and I found there was too much of it (the ribs didn’t need any more sauce poured over them to serve as is suggested in the recipe) but the ribs themselves were spectacular.
I’ll definitely make this again but might cut down on the quantity of the sauce slightly as I don’t like to waste all that goodness. This made my house smell amazing AND it was fairly hands-off in terms of prep. Definitely a winner in my books!
Get the recipe for David Lebovitz’s caramel pork ribs here or on p 187 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.