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The Boston Globe

Food & dining

sunday supper

Meaty pork ribs one day, quesadillas the next

Country style pork ribs with Mexican spices and sweet potato wedges.

Karoline Boehm Goodnick for The Boston Globe

Country style pork ribs with Mexican spices and sweet potato wedges.

Country-style ribs, meaty, boneless strips of pork, are one of the most reasonably priced cuts in the meat case. The strips aren’t really ribs at all, but a combination of lean loin chop and fattier meat from the shoulder, best cooked quickly or low and slow. Here, they are rubbed with Mexican-style spices, cooked in a low oven, lightly coated with barbecue sauce, and broiled until golden and crusty. Add caramelized sweet potato wedges to finish the plate.

Use both pork and sweet potatoes, along with grated cheese, red onion, and cilantro to make quesadillas with flour tortillas. Get two skillets going at the same time to make this quick and satisfying meal.

SHOPPING LIST

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(Pork ribs, sweet potatoes, quesadillas)

3½ pounds country-style

boneless pork ribs (about

12 ribs)

8 ounces grated Monterey

Jack or cheddar

6 flour tortillas (9 or

10 inches)

4 large (about 3 pounds)

sweet potatoes

1 red onion

1 avocado

1 jalapeno

½ bunch fresh cilantro

Salt and pepper

2½ teaspoons kosher salt

3 tablespoons olive oil

5 tablespoons canola oil

1¼ cups bottled tomato salsa

½ cup bottled barbecue sauce

2 tablespoons brown sugar

2 teaspoons chipotle powder

1 teaspoon ancho chili powder

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon ground cinnamon

Lisa Zwirn can be reached at lisa@lisazwirn.com.
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