Looking for easy and delicious meals for your three-day weekend? Here are two of our absolute favorites! Quick, tasty, and they rise to the level of “I’ll make these for company because it’ll look like I really know how to cook”. ENJOY!
I found this recipe in my May 2017 issue of Better Homes & Gardens. Seriously, some of my favorite recipes come from good ol’ BHG! These take just under two hours to make, but the bulk of that is cooking time. Here’s what you’ll need:
2 1/2 pounds pork spareribs
1 tbsp rice cooking wine or dry sherry
2 tbsp white vinegar (I use rice vinegar)
3 tbsp sugar
4 tbsp soy sauce
5 tbsp water
Using a large Dutch oven (or other large pot) over medium to high heat, brown the spareribs on each side. This will likely take at least two batches, so transfer to a plate after cooked so you can brown the rest. You want to get a good sear on them, so don’t crowd the pot.
While you are browning the ribs, mix the cooking wine, vinegar, sugar, soy sauce and water together in a small bowl. Whisk to dissolve the sugar.
Put all of the ribs back in your Dutch oven and pour the mixture over the ribs. Bring to a low boil and stir to coat the ribs. Reduce your heat and simmer; put the lid on. Be sure to stir a few times. You’ll want to cook these for about an hour or until the ribs are tender and the meat is falling off the bone.
Because they are on the sweet side, they pair well with some rice and/or a crisp green salad. Sorry I don’t have a picture to share – I was too distracted by eating to snap a pic!
Flank Steak with Chimichurri
We make this pretty frequently because it is simple, cooks quickly, and tastes a-maz-ing! Also from BHG, this one will require a grill. No Flavor Flav, not that kind of grill! One with gas or charcoal…
Here’s what you need:
1 flat iron or flank steak (I prefer to use flank steak)
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cracked black pepper
1/4 tsp cayenne pepper
1 recipe Chimichurri
Start by making the rub – combine the salt, garlic powder, cumin, pepper and cayenne pepper in a small bowl. Sprinkle the rub over both sides of the flank steak and massage into the meat. Cover with plastic wrap and refrigerate for at least one hour.
Heat up your grill and for 6 minutes on each side. This will result in a medium pink center. Let it rest for 10 minutes before serving. Cut into slices and serve with the Chimichurri sauce here:
Chimichurri – in a food processor or blender combine 1 cup firmly packed fresh cilantro leaves, 1 cup firmly packed fresh Italian parsley leaves, 1/4 cup white wine vinegar, 2 cloves roughly chopped garlic, and 1/2 tsp each of salt, cumin, and crushed red pepper. While the processor is running, stream in 1/4 cup of olive oil. Mix until creamy and smooth.
Too much work to make the Chimichurri? I recommend buying a good quality pre-made pesto as a substitution. This is great with smashed potatoes and your favorite vegetable.