Lunch: Herb-Roasted Sticky Spareribs with Honey-Glazed Grilled Carrots and Tomato-Cucumber Salad

This recipe includes superfoods such as:

Cinnamon, Honey, Basil

Health benefits of Herb-Roasted Sticky Spareribs with Honey-Glazed Grilled Carrots and Tomato-Cucumber Salad

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

1 rack pork spareribs, about 3 pounds
1 large bunch fresh rosemary
1 large bunch fresh basil
1 large bunch fresh mint
4 cinnamon sticks
4 star anise pods
8 green cardamom pods
1/2 cup hoisin sauce
2 tablespoons honey
2 tablespoon molasses
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped
2 teaspoon paprika
2 teaspoon ground turmeric
2 teaspoon ground coriander
1/2 teaspoon ground green cardamom
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper

Instructions

For the herb-roasted sticky spareribs: Remove the ribs from the refrigerator 30 minutes before cooking. Preheat the oven to 275 degrees F. Place the rosemary, basil, mint, cinnamon, star anise, cardamom and 2 cups of water in a roasting pan. Place the ribs on the herbs. Combine the hoisin, honey, molasses, ginger, garlic, paprika, turmeric, coriander, cardamom, salt and pepper in a mixing bowl. Whisk until well blended. Brush about half the glaze onto the ribs. Cover the roasting pan with foil and bake in the oven until the ribs are almost tender, 2 1/2 to 3 hours. Remove the foil and brush the remaining glaze over the ribs. Continue cooking until the meat starts to pull away from the bone and the sauce is thick and sticky, 30 to 45 minutes longer. Remove the ribs from the oven and let rest 10 minutes before serving. For the tomato-cucumber salad: Toast the cumin seeds in a dry skillet over medium-low heat until aromatic, about 30 seconds. Remove from the heat and cool. Combine the cumin, cucumber, tomatoes, mint, lemon, oil and salt and pepper to taste in a large bowl. Toss to coat and evenly distribute all the ingredients. Refrigerate until ready to serve. For the honey-glazed grilled carrots: Preheat a grill or grill pan over medium heat. Whisk together the oil, honey, paprika, cardamom and salt and pepper to taste in a large bowl. Slice the greens from the carrots leaving about an inch of the stems attached. Slice each carrot in half lengthwise. Add to the bowl with the honey mixture and toss to coat. Grill the carrots until slightly tender and grill marked, about 4 minutes per side. Remove to a platter. Slice the ribs apart and serve with the tomato-cucumber salad and grilled carrots.

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