Triple S (spicy, sweet, sour) Pork Short Ribs and Roasted Brussel Sprouts w/ Romano Cheese
Begin by combining in a saucepan:
- 1/2 c ketchup
- 1/2 c cider vinegar
- 1/4 c brown sugar
- 1 T mustard powder (or a squirt of dijon)
- 1/2 t cayenne pepper
Place half of the yummy sauce over the ribs in a casserole dish. I chose to trim some of the fat off of the ribs since I didn't have the time to slow cook. Place ribs in the 350 degree oven for about one hour. Keep your eye on them though (well, don't literally leave your eye on them. Then now one would eat your ribs. Well, not literally eat your ribs. Unless you're Hannibal Lector. Shut up brain. You got side tracked. Now we return to Kate's Eats.) Anywho, the key to yummy pork is not to overcook it. This is important so I'll say it again very loudly...
DON'T OVERCOOK PORK!!!
It will then taste like a Goodyear Tire.
This is never a good thing.
Unless you're into eating tires.
Then it might be a yummy meal.
You have the tire. I'll stick with pork ribs.
Another pork cooking tip...
It will continue to cook AFTER you take it off the heat.
ALWAYS under cook just a teeny bit.
While your ribs are becoming yummy for your tummy trim your brussel sprouts.
Toss with EVOO, some lemon juice, and s&p.
Add to the oven.
Remove when done and crispy on the outside.
Top with grated romano cheese.
Plate it up!
Eat it up!