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What can you say about a cornmeal pancake with cheddar, green onion and pulled pork? You say nuthin – you just eat.
Part beef, part bacon but all delicious.
Your appetizer game just went way the hell up with these crazy delicious little ribs. We make em all the time when we entertain.
- 4-5 pounds pork spareribs, 2 racks
- 2 tablespoons garlic powder
- 3/4 cup honey
- 2 Tablespoons cider vinegar
- 3/4 cup soy sauce
- 3 cloves garlic, crushed
- Sliced green onion
- 1/2 teaspoon Sesame seeds
- Cut racks into individual ribs and season with garlic powder
- Arrange in a 13x9-baking dish
- Cover with foil and bake at 350 for one hour, or until very tender
- Combine remaining ingredients in a saucepan and simmer 5 minutes
- Remove from oven and drain ribs well - careful, there will be lots of steam under the foil
- Pour honey mixture over spareribs and make sure all ribs get coated
- Bake, uncovered, at 350 for another hour. Baste well about every 10 minutes
- Remove from oven and garnish with the green onions and sesame seeds.
Regular eggs benny - good. This version with pastrami from the griddle and delicious gravy with a touch of horseradish on a pretzel roll - unfrickingbelievable.
- 2 eggs
- 1 English muffin or pretzel roll, toasted
- 4 ounces thinly sliced pastrami
- 1/2 cup brown gravy, no need to make it - you can buy it
- 1 tablespoon prepared horseradish
- Mix gravy and horseradish in small pot and warm through
- Grill pastrami in non-stick pan over medium heat
- Poach eggs
- Toast English muffin
- Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top
- Holy crap