Paprika-honey country ribs w/hominy + lemon parsley mojo from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 269) by Abra Berens

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Notes about this recipe

  • SheilaS on March 17, 2023

    This was very good and made for an easy, complete meal. I let the ribs cure with the spice mix for about 5 hours and put together the mojo and salad while they were in the oven and added a sliced green onion since it looked like there was some in the photo in the book. If I were to serve that hominy/cabbage salad with anything else, I'd want to tweak it further but the bright, fresh lemon parsley mojo is a perfect to contrast with the smoky, spicy ribs and the hominy bulks it up so you don't need to add a starchy side.

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