OK, I’m going to admit it - the mac&cheese is from a box - gasp! We all do it - and it was a Whole Foods $.99 special from my pantry - so definitely a step up from Easy Mac. It was also tasty, I might add….. The ribs were divine - my first local pork experience, and I’ll be going back for more. I was reading in the Food&Wine article about local butchers that when you have fresh organic meat, not to dress it up too much, or drench it with sauce. Here’s how I did these Pork Spare Ribs:

Preheat oven to 350F

1. trim off excess fat from the meat. Generously salt and pepper both sides of the ribs. I used a great Grey salt that’s super fragrant and great on meat.

2. Add about 2 tablespoons olive oil to an oven proof sauté pan. Let the pan heat up to medium-high and add your ribs. Let it sear on both sides, about 5 minutes each side. Put the pan in the oven for about 25-35 minutes or until the meat starts to pull away from the bone.

As you can see from the pic, I also made an Arugula salad. I went right to Tyler Florence for a dressing idea - I really feel he’s one of the best at making and dressing salads, at least for my taste. This dressing was sweet and you could still taste the shallots, a great flavor combo. Another homey fall meal - Johnathan is loving this week!