Honey Mustard Glazed Ribs

Ingredients

Honey-Mustard Glaze:

• 1/2 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1/3 cup clover honey
• 3 heaping tablespoons Dijon mustard
• Salt and freshly ground black pepper

Ribs:

• 2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
• 4 tablespoons canola oil
• Salt and freshly ground black pepper
• 1 cup soy sauce
• 4 cups water
• 2 to 3-inch piece ginger, skin on and sliced

Directions

Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

Preheat the oven to 500 degrees F.

Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.

In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

Grandma's Mac n Cheese

Sauce

3 tablespoons butter

1 small onion (diced small)

3 tablespoons flour

3 cups of milk (I have used 2 %)

1lb orange American Cheese

1lb Elbow Macaroni

salt & pepper

Topping

2 tablespoons melted butter

1/4 cup breadcrumbs

Mix together

Boil water for the pasta.  Cook pasta for about 12 minutes and drain.  In the meantime melt butter in a medium size pan; add onion and mix around for a bit - add the flour and mix until flour is blended in.   Add the milk and simmer until it just starts getting hot (making sure not to scorch it) - keep on a low heat.  Break up all but 6 slices of the cheese (save 6 slices for top) to the milk mixture - add salt and pepper.   Keep stirring until all the cheese melts 

Pour the pasta in a greased casserole dish (I don't use a deep casserole but one that is shallower and longer).   Once the cheese is all melted pour sauce over pasta.   Top with remaining slices of cheese and sprinkle butter and breadcrumb mixture on top.

Bake at 350 degrees for about 35 minutes.  Let set before serving