Looks yummy. Do you mind sharing your toaster oven recipe for pork spareribs? I have some in the freezer.View attachment 69762
Pork Spareribs, halved to fit in Toaster Oven. 1/2 slab for today, other half for tomorrow.
View attachment 69763 Guess I'll have to think of something else for tomorrow. sigh....
Meat should have pulled up away from bones on the ends a bit.
Eat - Enjoy.
Those tomatoes look awesome! I love guacamole and rarely go a week without it.To go with the leftovers I was eating today I made another batch of guacamole, this time, the first batch with tomatoes of the season! Had to cut up a bunch of cherry tomatoes, and the saladette type, like Juliet and Bronze Torch Hybrid. The Bronze Torch I sampled for the first time - cut two slices from one of the three that looked ripe, and it was delicious, much like that Green Tiger I compared it to. But the slices had some red in them, sort of like the Lucky Tiger I grew once, but not quite the same. 3 of those, 2 Juliets, and a bunch of others, cut into small pieces. These, some chives, some cilantro, and some Hanoi Markets I had frozen, were all added to the mashed avocados.
The first Bronze Torch Hybrid cut open. looks more like a Lucky Tiger now, with the red tint inside. Tastes much like the Green Tiger. I ate the two slices, the rest of the 3 fruits went in the guac. by pepperhead212, on Flickr
All of the ingredients for the guacamole, on top of the avocado, before mixing in. by pepperhead212, on Flickr
Finished guacamole, one of 3 dishes of it. by pepperhead212, on Flickr
Those didn't last long!!View attachment 69762
Pork Spareribs, halved to fit in Toaster Oven. 1/2 slab for today, other half for tomorrow.
View attachment 69763 Guess I'll have to think of something else for tomorrow. sigh....
There is a sweet spot right before it starts falling off the ribs! Let it go too much longer than falling off the bone and it gets mushy.Good point. That, and they should bend easily.
People often praise "fall off the bones" ribs, but those are overcooked, IMHO. Perfect ribs pull off the bones when you bite them, leaving a clean bone, but they still have some bite to them.
I do remove the membrane. Once you get the hang of it, you can do it in a matter of seconds. It doesn't make a huge difference, but the membrane is a bit chewy for my tastes, but I won't turn down good ribs with the membrane still on them.
CD