This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

Terra, named Mill Creek’s Culinary Coordinator in May 2014, was most recently the assistant manager of the extensive Deli at Central Market Shoreline.  She’s been in the restaurant business for more than 20 years. In college, she realized she coveted her cookbooks more than her school books, and the rest is history. She loves to share recipe ideas and ingredient tips with customers. “Nothing is more satisfying than introducing people to foods that they absolutely love and otherwise may never have come across.” She has a particular affinity for home-style comfort and breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Serve with potato salad, fresh corn and your favorite beer.

When preparing ribs don't forget to remove the membrane on the back. Simply loosen the membrane at one end of the rack carefully with a knife. Once you have enough to hold on to, use a paper towel to grip it well and pull the membrane completely off the back of the rack. This may take a little elbow grease, but will help them absorb flavor and make them easier to get apart.

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Apple Cider Ribs

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  • 4-5 pounds baby back pork ribs (about 2 racks)
  • 1 large onion, sliced
  • 2 tablespoons whole allspice
  • 1 rounded tablespoon whole black peppercorns
  • 2 large garlic cloves, smashed
  • 8 cups apple cider
  • 1 1/2 cups molasses
  • 2 (2-inch) cinnamon sticks
  • Salt and freshly ground black pepper


Heat oven to 350°F.

Season ribs generously with salt and pepper. Combine remaining ingredients in a roasting pan and stir. Add ribs. Place pan over two burners and bring to a simmer. Cover with foil and transfer to oven.

Bake for one hour, and then carefully turn ribs over. Return to oven and bake uncovered for about one more hour, turning ribs every 15-20 minutes, until a knife slides in and out between ribs with no tugging and ribs are nicely glazed.  Serve from the oven or finish on the grill with a few extra bastings of glaze. Serve hot.   

Recipe from Central Market Mill Creek - Culinary Resource Center
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