An autumn delights tart: The most flavorful dessert

The Salvation Army and I don’t do much together these days, but once in a while they still send out their delicious cookies. Also, once a year at Thanksgiving, they send out these clever…

An autumn delights tart: The most flavorful dessert

The Salvation Army and I don’t do much together these days, but once in a while they still send out their delicious cookies. Also, once a year at Thanksgiving, they send out these clever shortbread cookies called “pumpkin-pecan pie bites.” They’re reminiscent of devil’s food cake but look more elegant, and taste like lightly battered and halved pretzels dipped in a spiked sweet chili jam. They’re served on crispy toasted or toasted brioche and studded with candied ginger and orange zest. No thanks? Try my Maple Bourbon Ribs with smashed sweet potatoes instead. This bourbon barbecue sauce, for the love of God, is on a par with a great barbecued chicken. Feel free to roast either chicken, but I like the smoked barbecue taste of my ribs. Your friends will thank you.

Maple Bourbon Ribs with smashed sweet potatoes

1 cup chopped sweet potatoes (about 1 medium)

1 cup chopped onions

1/2 cup (1 stick) butter

3 tablespoons maple syrup

1 tablespoon Dijon mustard

4 pounds pork ribs, muscle removed

1 cup water

Salt and pepper

3/4 cup maple bourbon

1/4 cup brown sugar

2 tablespoons brown wine vinegar

1/2 teaspoon ground ginger

1/2 teaspoon ground garlic

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground cayenne pepper

Preheat oven to 375°.

In a large skillet, melt butter and sauté sweet potatoes and onions over medium heat until potatoes are tender and onions are caramelized, about 15 minutes.

Remove from heat and cool to room temperature.

Line a large rimmed baking sheet with foil.

Combine dry ingredients (brown sugar, vinegar, ginger, garlic, spices, vanilla, and cayenne pepper) in a large mixing bowl.

Separate and chop pork rib bones and place in bowl. Using 2 forks, gently rub all sides of the beef and pork fat onto both sides of the bones.

Use remaining dry ingredients (brown sugar, vinegar, and spices) to combine, pouring them into the bowl together.

Using your hands, carefully pound the rib meat into a coarse consistency.

Season pork ribs generously with salt and pepper.

Use a spoon to portion out ribs into even amounts onto the prepared baking sheet.

Bake ribs until evenly browned and cooked through, about 2 hours.

Slice and serve, waiting until the last minute to arrange the orange seeds.

Click here to read the full recipe at The Washington Post.

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