Yes, over half the country is experiencing record freezing weather, while we spoiled Californians are lying out on roof decks sun tanning and enjoying the BBQ. Here’s a recipe for pork spareribs that is oven baked and sure to make you feel the sunshine regardless of whether you are finger lickin’ inside or out.
Puente’s Edible After School cooks Pork Spare Ribs for the Farmer Appreciation Dinner
And regardless of which football team you are rooting for (I’m assuming that you are going for Denver because we all know how Seattle robbed SF in that last game and those flippant remarks to Crabtree were totally un-sportsman like. And the fact they blocked Californians from buying tickets from their should-be-illegal-stadium was and is ABSURD!)
A cook expertly seasons the ribs – how to season like a pro!
These ribs were prepared by my culinary students for a Pescadero Farmer Appreciation dinner but we unanimously agree they would be great for the Super Bowl. We cooked and served a 4 -course meal consisting of all local ingredients: celeriac soup with seared scallops & bacon, bitter greens with winter citrus & fennel, spareribs with guajillo BBQ sauce, smashed rutabega, buttermilk biscuits and sautéed swiss chard.
The swiss chard being my addition of course, none of my students would voluntarily vote for this vegetable although several admitted it didn’t taste that bad. We finished the meal with homemade apple empanadas with vanilla ice cream and cajeta sauce.
A cook prepares the BBQ sauce with local fire roasted tomatoes, onions, garlic, and dried ancho and guajillo chilis
I am exceptionally proud of their hard work and continual joy & laughter they bring to each and every class which makes me feel young and reminds me of why I first came to this profession. And I am always super impressed with their professionalism and ability to focus under pressure whether we are serving our community at the farmer’s market or catering small and large parties in the county.
We plated everything pretty for our guests but for ourselves we served up spareribs in craft paper trays which would be easy to do for a Super Bowl party (even if you are a Seattle Seahawk fan) and would require little clean-up.
There were plenty of smiles to go around, and a lot of nodding while eating – a silent but expressive admission of pure delicious success. The students think the BBQ sauce is killer and yes, we do sell it at the market so look for it this Spring at the Pescadero Farmer’s Market and maybe online if we ever get computers (hint, hint) donated to our class.
Pork Spare Ribs with Guajillo BBQ sauce
We hope to see you at our stall at the Pescadero Farmer’s Market coming up this Farm season! Or perhaps for one of our Farm to Table dinners showcasing our local organic farms. Dates to be announced and, as always, dependent on when the growing season starts this year. Looks like it’s going to be an early one….
Puente’s Edible After School has been written up in Edible Magazine and other local publications including the Halfmoon Bay Review. Our program has existed for two years through sponsors like the Packard Foundation and private donors but we are ever growing and expanding and looking for help to buy ingredients, pay for kitchen rental, and buy computers so that we can add technology to our class and create an online teen-run cooking program where we post recipes and also manage an online store selling our jams, pickles, and grab n’ go market items. Would you consider a donation to our program to help us continue teaching practical Math & English, Nutrition, basic & intermediate cooking, food safety & handling, teamwork and leadership?
