SEATTLE — Rosie Daykin is taking her love of delicious food she displays at her Vancouver, BC cafe Butter and jam-packing it into her latest cookbook, Let Me Feed You. With simple recipes that encapsulate comfort and everyone's love for home cooking, you'll be whipping up "McWhatchamacallits" and "Fried Chicken for Impatient People Like Me" in no time.
Author Talk event
There will be an author talk and book signing with Rosie Daykin on June 13 from 6:30PM to 8:00 PM at the Book Larder, 4252 Fremont Ave. N., Seattle.
Pineapple Honey Ribs
Makes 6 servings.
- 4 pounds pork spareribs (2 racks)
- 12 cups pure, unsweetened pineapple juice
- 1 recipe Honey Barbecue Sauce (page 222)
Place the ribs and pineapple juice in a large stockpot over high heat. You can place the ribs on their side and bend them around the inside of the pot to make them fit. Bring the pineapple juice to a boil, turn the heat down to low, cover, and allow the ribs to simmer for about 1½ hours.
Remove the ribs from the pineapple juice and place them in a 9 × 13-inch baking dish. Discard the juice.
Preheat the oven to 325ºF.
Use a pastry brush to heavily coat the ribs on all sides with the barbecue sauce. Bake in the oven for about 1 hour, until the sauce has begun to caramelize. Pull the finished ribs from the oven, cut them into six portions, and enjoy!
pssst . . . You can throw the ribs onto a hot barbecue for about 10 minutes instead of baking them in the oven if it’s a lovely sunny evening and you’re eating outdoors. This is also a great dish to prepare in advance of entertaining, as you can boil the ribs in the juice and then store them, covered, in the refrigerator overnight until you’re ready to bake or grill.
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