We’ve been eating chard recently, and I like to cook it so it’s spicy and hot (we use red pepper flakes for heat and minced garlic for flavor). I thought I should write it down and share it, so here is the recipe, with a photo tutorial of step-by-step instructions for our spicy chard greens.
BEAN AND BANTAM GARLICKY HOT CHARD GREENS
We use red or white chard (rainbow chard is fine too).
Yes, this blog goes from flintlocks to poetry to ribs, we cover it all here. These ribs are reminiscent of my grandmother’s recipe for oven baked ribs, tender, melty, slightly glazed with barbeque sauce:
Pork Ribs: must use spare ribs. Not baby back. Not country style. Plain pork spare ribs. You want enough to not worry about how many you can eat and still have left overs. Spare ribs are cheaper than baby back, I have no idea why that would be, because I think spare ribs are much better.
Directions: Heat the oven to 325F. Put mesquite flavor grilling spice on both sides, put in the pan, meat side down. Do not cover. Bake for an hour (the smell will start to waft all over the house). Flip them over so meat side is up, bake for 45 minutes more. Wait, do not turn the oven off…. spoon some Sweet Baby Ray’s barbecue sauce fairly evenly over the top, bake for 15 more minutes. Let rest a few minutes. Slice between the bones. Plate or keep in pan with sauce side up.
These ribs are excellent with rice and some chard greens (recipe for our chard greens is here…we make those with red pepper flakes, garlic, salt, lemon and a little bit of olive oil… we chop and put the stems in first and cook those for about 5 minutes, and then top the cooked stems with chopped leafy parts of the chard, add salt, cover until wilted. Top with red pepper flakes and minced garlic, a shot of lemon, cover and remove from heat. Toss before serving).
Do you have a favorite rib recipe, and how is it different than this one? Feel free to post below.
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