![]() “I would call it a refined elegance where embellishments are tempered by natural elements and relaxed comfort.” Like many things French, it feels effortless yet undeniably chic. “It uses natural elements mixed with authentic French antiques,” she explains. Photo: Anita Joyce What is French country decor?Īccording to Joyce, French country decor is “a relaxed take on Provence style, with a mix of rustic and refined elements.” As she points out-and as the name implies-the aesthetic is inspired by the effortless, simplistic beauty of both the French countryside itself and the lifestyle that those who live in the region often embody. Flowers and soft blue pillows add a pop of color. The FDA recommends 80 micrograms of vitamin K.Neutral color palettes are common in French country decor. Nutrition percentages are based on a 2000-calorie diet. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Additions, omissions, or substitutions will change the calculated values shown. Nutrition is calculated based on the recipe as written. In this recipe, I would start with 2-3 tablespoons of prepared mustard and increase to taste – stirring and cooking the sauce between additions.The conversion rate is usually 1 tablespoon of prepared mustard in place of 1 teaspoon dried mustard. Prepared Mustard may be substituted for Dry Ground Mustard.Typically, I find these country-style pork ribs somewhere around $1.29/pound or less between October and February. Fresh pork is typically more plentiful from October to February, meaning pork prices are usually lower over the winter months.Country-style ribs are big and meaty, for calculating how many you will need for a group, I recommend a serving size 1-2 ribs per person.for reminding me that we needed to carefully drain the excess liquid and oil before the basting process begins. When dry roasting you may also use a dry rub, like my Sweet BBQ Rub.If you prefer to use boneless ribs, consider covering them with foil to keep moisture in and keep the ribs from becoming dry.Smaller ribs will cook faster and similarly sized ribs will result in more even cooking. Look for packages with smaller-sized rib sections.Bone-in ribs work well with this recipe and usually stay moist and tender throughout the process.The sugars in the sauce can char fast so be sure to stay close to the oven during the broiling process. Broil the ribs for a minute or two just to caramelize the sauce.After 90 minutes, baste them one more time and then move them under the broiler.Continue basting every 30 minutes, turning the ribs each time you baste with sauce.For brushing on the BBQ sauce, I love these silicone basting brushes that can go right in the dishwasher. Increase the oven temperature to 350 degrees F and baste the ribs with BBQ sauce.Carefully pour off any juices and oils that have collected in the pan. After 90 minutes, carefully remove the tray from the oven.Adjust seasoning to your desired flavor, if necessary. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored 10 to 15 minutes. Meanwhile, combine all of the BBQ sauce ingredients in a saucepan and slowly bring to a boil over medium-high heat.You can also use a splash of apple juice as a mopping sauce to help keep the ribs moist. ![]() For boneless, I suggest using aluminum foil to cover the ribs as they can sometimes dry out. To dry roast, bake ribs for 90 minutes, uncovered. Transfer the ribs to a rimmed baking sheet or baking pan lined with aluminum foil and a roasting rack.
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