Add Keto Pork Ribs

2018-07-01 18:54:25 -06:00
parent 8d98073b02
commit 36d243cc73
7 changed files with 49 additions and 4 deletions
@@ -20,7 +20,7 @@ END

 function start-server {
    cd $OUTPUT
-    python -m SimpleHTTPServer 8080 >/dev/null 2>&1 &
+    python -m http.server 8080 >/dev/null 2>&1 &
    SERVER_PID="$!"
    cd ..

@@ -40,7 +40,7 @@ function usage {
 function run-build {
    mkdir -p "$OUTPUT"

-    cd src
+    pushd src >/dev/null
    find . -type f | grep -v templates | while read FILE; do
        BASENAME=$(basename "$FILE")
        DIRNAME=$(dirname "$FILE")
@@ -73,7 +73,7 @@ function run-build {
            fi
        fi
    done
-    cd ..
+    popd >/dev/null
 }
 COMMANDS="build"

@@ -0,0 +1 @@
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Keto Pork Ribs</h1><div class="timing">prep 10 min,&nbsp;cook 12 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 8</div><div class="description">Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very tasty alternative.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">paprika</div></li><li><div class="amount">2 tbsp</div><div class="item">splenda</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li><li><div class="amount">½ tbsp</div><div class="item">black pepper</div></li><li><div class="amount">½ tbsp</div><div class="item">ground ginger</div></li><li><div class="amount">½ tbsp</div><div class="item">onion powder</div></li><li><div class="amount">¼ tbsp</div><div class="item">cayenne pepper</div></li></ul></div><div class="detail">Mix all the dry spices together in a small bowl.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 racks</div><div class="item">pork ribs (about 6 lbs)</div></li><li><div class="amount">2 oz</div><div class="item">dijon mustard</div></li></ul></div><div class="detail">Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with the spice mixture until all used up.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F overnight.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Unpack each bag and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a crusty brown bark begins to form. This will happen at a different rate for each piece, so you'll need to watch them carefully!</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
@@ -138,6 +138,10 @@ html
                    img(src="gnocchi/large.png")
                    p Gnocchi

+                a(href="keto-pork-ribs")
+                    img(src="keto-pork-ribs/large.png")
+                    p Keto Pork Ribs
+
                a(href="kielbasa-and-cabbage")
                    img(src="kielbasa-and-cabbage/large.png")
                    p Kielbasa and Cabbage
@@ -0,0 +1,40 @@
+
+module.exports = require("../helpers")({
+    title: "Keto Pork Ribs",
+    timings: {
+        prep: "10 min",
+        cook: "12 hours",
+    },
+    icons: ["gluten-free", "low-carb", "overnight"],
+    servings: 8,
+    description: "Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. " +
+        "This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy " +
+        "mustard-based sauce for a very tasty alternative.",
+    steps: [{
+        ingredients: [
+            { amount: 2, unit: "tbsp", item: "paprika" },
+            { amount: 2, unit: "tbsp", item: "splenda" },
+            { amount: 1, unit: "tbsp", item: "garlic powder" },
+            { amount: 1, unit: "tbsp", item: "salt" },
+            { amount: 1/2, unit: "tbsp", item: "black pepper" },
+            { amount: 1/2, unit: "tbsp", item: "ground ginger" },
+            { amount: 1/2, unit: "tbsp", item: "onion powder" },
+            { amount: 1/4, unit: "tbsp", item: "cayenne pepper" }
+        ],
+        directions: "Mix all the dry spices together in a small bowl."
+    }, {
+        ingredients: [
+            { amount: 2, unit: "racks", item: "pork ribs (about 6 lbs)" },
+            { amount: 2, unit: "oz", item: "dijon mustard" }
+        ],
+        directions: "Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. " +
+            "Dust each with the spice mixture until all used up."
+    }, {
+        directions: "Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F " +
+            "overnight."
+    }, {
+        directions: "Unpack each bag and lay the ribs out on a cooking sheet. Place under a broiler on the highest " +
+            "setting until a crusty brown bark begins to form. This will happen at a different rate for each piece, " +
+            "so you'll need to watch them carefully!"
+    }]
+})
				`@@ -0,0 +1 @@`
				<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Keto Pork Ribs</h1><div class="timing">prep 10 min, cook 12 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 8</div><div class="description">Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very tasty alternative.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">paprika</div></li><li><div class="amount">2 tbsp</div><div class="item">splenda</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li><li><div class="amount">½ tbsp</div><div class="item">black pepper</div></li><li><div class="amount">½ tbsp</div><div class="item">ground ginger</div></li><li><div class="amount">½ tbsp</div><div class="item">onion powder</div></li><li><div class="amount">¼ tbsp</div><div class="item">cayenne pepper</div></li></ul></div><div class="detail">Mix all the dry spices together in a small bowl.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 racks</div><div class="item">pork ribs (about 6 lbs)</div></li><li><div class="amount">2 oz</div><div class="item">dijon mustard</div></li></ul></div><div class="detail">Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with the spice mixture until all used up.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F overnight.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Unpack each bag and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a crusty brown bark begins to form. This will happen at a different rate for each piece, so you'll need to watch them carefully!</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>