Pork Ribs with Squash, Onions, and Dried Cranberries

Pork Ribs with Squash, Onions, and Dried Cranberries (Serves 2)

A simple mustard marinade makes pan-grilled pork ribs sing with flavor. Pair with a simple squash and onion stir-fry dressed with dried cranberries and you get an incredibly tasty meal, albeit a yellow one.

Prep Time: 10-15 minutes
Cook Time: 10 minutes

Ingredient list:

1 pound of boneless, country style pork ribs
1 medium sweet-yellow onion
2 large yellow squash
1 cup of dried cranberries (infused with apple juice)
One fresh lime
Extra virgin olive oil
Cheap yellow mustard (the ordinary stuff)
Garlic powder
Black pepper
Salt

In preparation:

Create a marinade with the juice of one lime, five or six squirts of yellow mustard, and a splash of olive oil. Season both sides of the pork with a dusting of salt, black pepper, garlic powder. Add pork to the marinade in a plastic container and toss to coat all sides with the mixture. Letting the marinated pork sit in the refrigerator for several hours or even overnight is ideal. Cooking immediately after coating is okay. Chop onion and squash into bite sized pieces.

Directions:

Add olive oil to a wok over medium heat. Add onions and stir fry a few minutes until onions begin to soften. Add squash. Add salt, pepper, and garlic powder to taste. Stir fry for a few minutes. Add cranberries. Mix all ingredients and let cook covered over low heat for a few minutes.

Pre-heat non-stick grill pan over medium heat. Sear marinated pork on one side undisturbed for 4 minutes. Turn pork to the opposite and let sear undisturbed for 4 minutes. If the first side does not have a good sear with grill marks, turn and sear that side for another 2 minutes. To make sure meat is well-cooked I sometimes cover while searing with a metal pan or pot cover to trap heat. Covering also forces meat to lie flat if it starts to curl up.

Notes: I first prepared this meal just before Thanksgiving when I had lots of cranberries in the house. My wife ruled out trying fresh cranberries in the stir-fry, but allowed me to try dried cranberries to add color and tart sweetness. The result was so good that dried cranberries may become a permanent addition to my squash and onion stir-fries.

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