Georgina's '32 Hour' Spare Ribs

12 pork spareribs

Sauce*: 

1 cup sharp apple juice

1/4 cup maple syrup

2 tbs veg oil (I used sunflower)

2 tbs coconut aminos (or soy sauce)

1 cinnamon stick

2 star anise

6 peeled garlic cloves

1) Put ribs in a large freezer bag or bowl

2) Add all the remaining ingredients, squelching or tossing everything together and then seal or cover.

3) Leave to marinate in the fridge overnight or up to two days - we prefer 32 hours ;)

4) Take dish out of fridge and preheat the oven to 400F

5) Pour all the contents of bag/bowl into large roasting pans. Make sure chicken is skin side up if doing chicken.   I prefer a large pan that gives ribs plenty of room.    

6)Cook for about 1 hour (sometimes it takes 1.5 hours)   Turn if finishing in oven.    Pull from oven without turning if finishing off on grill.

Everything should be sticky and glossed chestnut brown when done. 

* The recipe I usually do also has 12 chicken thighs skin and bone still on.   When I do the chicken I double the sauce ingredients above.   

Grilled Vegetable and Mozzarella Sandwich

Ingredients

• 3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)
• 3 (1/8-inch-thick) slices red onion
• 1 red bell pepper, seeded and cut into 4 pieces
• 2 tablespoons balsamic vinegar
• 1 teaspoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 (1-pound) loaf ciabatta, cut in half horizontally
• 1 cup gourmet salad greens
• 5 ounces fresh mozzarella cheese, sliced
• 8 fresh basil leaves

Preparation

Prepare grill to medium-high heat.

Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.

Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.

Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.

Recipe is from Cooking Light.