Without fail, every January when Utah is at its coldest and gloomiest, I’m begging my husband to take me someplace warm and tropical. I dream about laying on a beach with the sun beating down on me and drinking something fruity. Sadly, we’ve never gone anywhere tropical, I’ve never spent any time on a beach and I don’t drink fruity drinks. The next best thing is some Hawaiian Sweet and Sour Country Style Spare Ribs.
Secret is in the Sweet and Sour Sauce
This sauce can be used for so many different things. It is, in my opinion, the ultimate sweet and sour sauce. I could bathe in this, it is so luxurious and sweet and sour and sticky and perfect. Sorry, I got a little crazy there. Without a doubt, this is one of my all-time favorite sauces.
Citrus season is in full swing in January. The sweet acidic flavors bring brightness to the darkest of winter days, not to mention the Vitamin C boost. But, I hate peeling pineapples. Instead, I rely on canned pineapple, only in its own juices (not heavy syrup) to sweet me away to the tropical islands in my dreams.
And if that isn’t a good enough reason to eat citrus, here are 5 amazing benefits of using citrus to add some brightness to your winter diet.
- A lower risk of stroke In a 2012 study, the American Heart Association found that women who ate more flavanone – a nutrient found mainly in oranges and grapefruits – had a 19 percent lower risk of blood clot-related strokes.
- Oh say can’t you “C” – Vitamin C has been shown to help improve your eyesight by helping your retinas function properly.
- Knock out cancer – Anti cancer compounds found in citrus inhibit cancer cell growth and can help prevent the spread of tumors.
- Better healing power Bind yourself up with the vitamin that helps heal wounds, and keep our blood vessels, tendons and bones together.
- Feel fuller longer All citrus fruits contain fiber, which helps to keep your hunger at bay, preventing you from reaching into the fridge for a late-night snack. But it also has a lot of natural sugars, so limit yourself to a serving or two a day.
Another Money Saver Made Better with Sous Vide
Country style pork spare ribs are another great economic cut that when cooked traditionally can be chewy and tough. But 8 hours in the sous vide leaves them fork tender and juicy. And during the winter, when we’re recovering from the financial slaughter of Christmas, don’t we all need a little fork tender and juicy savings?
Interestingly enough, boneless country-style spareribs aren’t from the ribs at all. I’m guessing they are called that because of the similarities in texture and flavor to rib meat, but this budget-friendly cut usually comes from either the blade-end loin chops without the bone or from the shoulder. Both cuts are usually nicely marbled with some fat and so good.
Don’t have boneless country-style spareribs? You can also do this same method with pork chops. Look for pork chops with a bit of fat on them, around 1 inch thick. Cook them at 144 degrees Fahrenheit or 62 degrees celsius for at least 1 hour and up to 3. YUM!
Serve with Instant Pot Coconut Rice.
What do you dream of doing when the weather is gloomy and cold outside? Leave a comment below and let me know.
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