Honey-Chipotle Ribs, jalapeño cornbread, cole slaw
This week’s theme is MEAT. Our daughter just went back to college to conclude her Christmas break yesterday, but while she was home, my meat consumption increased exponentially.
I have posted the recipe for these honey-chipotle ribs before, in case you want to make them yourself. These are pork spareribs, which I do not think turn out as well as baby back ribs. They are much, much fattier and gristly. The honey-chipotle barbecue sauce, though, makes up for it, and they are delicious.
My wife made the cornbread per the daughter’s request. It had corn niblets and cheese in it as well as the chile pepper. I thought it was still too sweet, but the texture was good.
I made cole slaw from scratch but discovered that the food processor blade that shreds the cabbage only slices the carrots. Made the final product a little weird.
So, all in all, not the most sucessful dinner we evere produced, but good enough to eat anyway, and not evereything has to be amazing, otherwise nothing is amazing.