Baby Back Ribs

Sunday night, the chef made one of my favorite Emeals so far. The ribs baby back pork ribs were incredibly tender and the meat fell off of the bones. We had extra couscous from Friday night's dinner, so we used it instead of brown rice side that was listed as the side. I wanted a little more green and veggies with this meal, so I added a side salad with items we already had.

You should definitely try this one. I recommend all the meals I post, but this one is really tasty, plus the chef said the ribs were easy to make. I can't wait until we make it again.

From EMeals: serves 2
1 rack baby back pork ribs (about 2lbs)
1/2 cup low sodium soy sauce
1/4 cup honey
1/4 cup dry sherry
1 Tbs minced fresh ginger
3 cloves garlic, minced
1/2 tsp dried rosemary leaves
1 green onion, chopped

Cut ribs into three sections and arrange in a small (4-5 quart) slow cooker. Combine soy sauce, honey, sherry, ginger, garlic, and rosemary in small bowl, stirring with a whisk. Pour over ribs. Cover and cook on low 7hrs or until tender (turning occasionally if possible). Sprinkle with green onion before serving over couscous.

Couscous
2/3 cup whole wheat couscous
1 1/2 tsp olive oil
1/4 cup pine nuts
1 clove garlic, thinly sliced
2 cups baby spinach
1/4 cup crumbled goat cheese
1 Tbs lemon juice

Cook couscous according to package. Heat olive oil in a small skillet over medium heat. Add pine nuts and garlic; cook 2 mins. Combine cooked couscous, pine nut mixture, spinach, goat cheese and lemon juice in a large bowl, tossing to coat. Season to taste with salt and pepper.

Salad
chopped red pepper
greens mix
goat cheese
sliced almonds
balsamic and vinegar for dressing

Linking up with Jessica and Ashley