Delicious Broiled Ribs and More Brisket

February 8, 2011

Only a couple of recipes worth reporting from last week, so I’ll make it quick.

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The first meal is based on the marinade here, though we used soy in place of Tamari, mixed berries for the fruit, and pork ribs. The little salad is spinach sauteed in full-fat coconut milk with some fresh blueberries on top. The ribs were broiled on the top shelf for about 7 minutes per side, and they probably could have stayed a bit longer (but they were very good as they were).

The girlfriend made more brisket this week, this time with carrots and onions mixed in (I highly recommend the carrots). It came out much better than mine did from a few weeks back, and it went great with the steamed and (very) buttery spaghetti squash.

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