Lunch: Pork Spareribs with Mashed Potatoes

This recipe includes superfoods such as:

Lemon

Health benefits of Pork Spareribs with Mashed Potatoes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup oil
1 medium onion, thinly sliced
2 cloves garlic, smashed
1 green bell pepper, finely diced
1 1/2 tablespoons brown sugar
1 lemon, zested and juiced
1/2 cup tomato ketchup
1/2 cup malt vinegar
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon dried tarragon
4 (14-ounce) pork spareribs, punctured with a knife
Salt, to taste
Black pepper, to taste
Mashed Potatoes, recipe follows

Instructions

Preheat oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes. Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce. Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog.
Preheat oven to 350 degrees F. Slice off ends of potatoes. Coat each potato in salt and bake for 1 1/2 hours. Remove potato from skins and place in a bowl. Heat a little clarified butter in pan. Add bacon and fry until crisp. Remove bacon with slotted spoon and add to potato. Mash in butter, and season with salt, pepper, nutmeg, and juice. Add egg white and whisk until smooth. Serve in a mound, speared by ribs. Yield: 4 servings*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.