Add BBQ Pork Ribs & Ricotta Meatballs
This commit is contained in:
Andrew Miner
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 BBQ Pork Ribs
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section.ingredients
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.image
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img(src="final.png")
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.list
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table
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tr
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td 4 lbs
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td pork ribs
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tr
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td ¾ cup
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td light brown sugar
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tr
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td 1 tsp
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td hickory smoke salt
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tr
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td 1 tbsp
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td paprika
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tr
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td 1 tbsp
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td garlic powder
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tr
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td 1 tsp
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td red pepper flakes
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tr
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td 2 cups
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td BBQ Sauce
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section.directions
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table
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tr
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td 1
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td Preheat the oven to 300°F
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td 1 min
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tr
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td 2
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td Cut the ribs into portions of 2-3 ribs each and lay flat on a portion of tin foil large enough
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| to completely cover it.
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td 3 min
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tr
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td 3
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td Mix the sugar and spices together to make the rub and apply evenly to each portion. When
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| finished, wrap each portion up completely and place on the rack of a roasting pan.
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td 5 min
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tr
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td 4
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td Fill the bottom of the roasting pan with about a half inch of water and place it in the oven.
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| Cook until the meat starts to peel away from the bones.
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td 2—2½ hours
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tr
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td 5
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td Unwrap each portion, brush with BBQ sauce, and place them onto a cooking sheet lined with tin
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| foil.
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td 5 min
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tr
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td 6
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td Cook briefly, turn, re-apply the BBQ sauce, and cook again until the sauce is baked on.
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td 3-4 min
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@@ -65,6 +65,10 @@ html
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h1 Main Dish
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a(href="bbq-pork-ribs")
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img(src="bbq-pork-ribs/final.png")
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| BBQ Pork Ribs
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a(href="beef-bourguignon")
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img(src="beef-bourguignon/final.png")
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| Beef Bourguignon
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@@ -105,6 +109,10 @@ html
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img(src="ratatouille/final.png")
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| Ratatouille
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a(href="ricotta-meatballs")
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img(src="ricotta-meatballs/final.png")
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| Ricotta Meatballs
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a(href="roast-leg-of-lamb-with-rosemary")
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img(src="roast-leg-of-lamb-with-rosemary/final.png")
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| Roast Leg of Lamb with Rosemary
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Ricotta Meatballs
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section.ingredients
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.image
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img(src="final.png")
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.list
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table
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tr
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td ½
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td onion
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tr
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td 4 tbsp
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td olive oil
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tr
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td 3 cloves
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td garlic
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tr
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td 1 cup
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td whole milk ricotta cheese
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tr
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td ¼ cup
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td italian parsley (packed)
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tr
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td 1
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td egg
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tr
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td 1½ tsp
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td kosher salt
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tr
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td ½ tsp
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td black pepper
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tr
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td 1 pinch
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td cayenne pepper
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tr
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td ⅓ cup
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td bread crumbs (or gluten-free oatmeal)
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tr
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td 1 large jar
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td marinara sauce
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tr
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td 1 cup
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td water
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section.directions
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table
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tr
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td 1
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td Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.
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td 5 min
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tr
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td 2
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td Stir in garlic and continue to saute.
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td 2 min
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tr
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td 3
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td Transfer mixture to a large bowl and combine with ground beef, ricotta cheese, parsley, egg, salt
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| black pepper, and cayenne pepper. Once completely mixed, stir in the bread crumbs and
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| continue to mix until completely blended.
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td 3 min
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tr
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td 4
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td Form 1" balls out of the meat mixture and set aside on a tray covered in parchment paper.
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td 10 min
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tr
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td 5
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td Pre-heat the oven to 400°F. Pour the remaining oil in the skillet and lightly brown the
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| meatballs in small batches, placing the browned meatballs in an oven-safe casserole.
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td 10 min
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tr
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td 6
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td Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until
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| cooked through.
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td 30 min
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+2
-1
@@ -36,7 +36,7 @@
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border: 0.01in solid silver;
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border-radius: 0.0625in;
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margin-right: 0.125in;
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max-height: 0.5in;
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height: 0.5in;
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width: 0.5in;
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}
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}
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@@ -90,6 +90,7 @@
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font-size: 12pt;
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padding-right: 0.125in;
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text-align: right;
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white-space: nowrap;
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}
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td:nth-child(2) {
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