Cider House Ribs with Baked Sweet Potatoes and Steamed Vegetables
by Jes Mostek

Baked Sweet Potatoes
by Jes Mostek
serves: 4
  A sweet and vitamin-packed side-dish, and an unexpected way to eat a sweet potato.
  4   whole raw sweet potatoes
  4 T.   butter, softened
  4 T.   brown sugar
  1 tsp.   cinnamon, divided
  Pierce the skin of the sweet potatoes in several places, place on a microwave-safe plate, and microwave on high for 5-10 minutes (times vary based on the microwave, as well as the size and number of the sweet potatoes).

After the sweet potatoes are tender, cut a slit in each and fill with a pat of butter, a spoonful of brown sugar and a pinch of cinnamon.
Cider House Ribs
by Jes Mostek
serves: 4
  Sweet & smoky ribs.
  2 lb.   pork spareribs
  2 c.   apple cider
  1/4 c.   apple cider vinegar
  1/4 c.   molasses (or honey)
  1 (8 oz.) can   tomato paste
  1   onion, chopped
  3 clove   fresh garlic, minced (or 1/2 tsp. powder per clove)
  1 T.   Worcestershire sauce
  2 T.   soy sauce
  1 tsp.   cornstarch (optional)
  Place the ribs in a large stock pot. Cover with water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.

In the crock pot, mix together cider, vinegar, honey or molasses, tomato paste, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce.

Remove ribs from water, and transfer to a slow cooker. Baste ribs with sauce. Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
When cooking time is done, you may thicken sauce by transferring sauce to a sauce pan and adding 1 tsp. cornstarch, and bring sauce to boil. Cook until sauce thickens. You may need to add additional cornstarch until sauce has reached desired thickness.
Steamed Fall Vegetables
by Jes Mostek
serves: 4
  1   yellow squash
  1   zucchini
  1 large   carrot, peeled and finely sliced
  1 c.   broccoli, chopped
  1 c.   cauliflower, chopped
  1 1/2 c.   water
  2 T.   unsalted butter (optional)
  1/2 tsp.   salt (optional)
  Fill a sauce pan with 1-2 c. water and bring to a boil. Place vegetables in a steaming basket or a metal colander. Place steamer over the boiling water in the sauce pan and cover. Steam for 5-10 minutes, or until vegetables are tender but not mushy. Remove from steamer and top with butter and salt, if desired.