Dixon is an olive-oil importer who blogs at Real Good Food.
i tried the spareribs and sauerkraut recipie from our local paper,it came out dry but with great flavor ,did i or the recipe miss an ingredient?
Since your newspaper reprinted the recipe without letting me know, I’m not sure if it was altered. But I’m guessing that your version was dry because the pork was too lean. It’s a common problem with most supermarket pork. You could try reducing the cooking temp to 250F and the time to a couple of hours or until the pork is done but not too dry.
Love your article. (jealous I didn’t write it ( ; I grow a lot of cabbage from seed. Pixie is the variety. I start it indoors in March. Put it out in April and start harvesting loose-leafed heads in May and finish harvesting the batch in late July. It is sweet, mild and wonderful. I am fermenting my first batch of coleslaw right now. I’ll let you know how it is in three weeks. C Sav