Feeds:
Posts
Comments

Archive for February, 2009

The Best BBQ Spare Ribs

 

 A couple years ago, after my husband and I bought our barbecue, we decided to break it in with spare ribs.  Of course, we didn’t know anything about barbecuing spare ribs, like how long it takes until they are so perfectly done that the meat falls right off the bone (apparently it takes hours and hours). So our first attempt was a miserable failure.  A few weeks ago we were watching an episode of Sam the Cooking Guy, a show local to the San Diego area, and he made these ribs that looked to die for.  About a week or so later we were grocery shopping and passed the rib section of the meat counter.  And our memories harkened back to that episode of Sam the Cooking Guy.  All we had to do was wordlessly lock eyes, and my husband grabbed the best looking rack of the bunch.  The ingredient list is my own creation. But I followed Sam’s vinegar-baked methodology, which takes considerably less time to cook than the regular way. 

 

Ingredients:

brown sugar
paprika
chili powder
ground mustard
red pepper flakes
cinnamon
nutmeg
white vinegar (the cheap kind)
barbecue sauce (plain, unflavored)
honey or apricot jam

 

Instructions:

1)  Combine dry ingredients in a bowl.  Rub into both sides of ribs.  Allow to marinade in the frig 3-5 hours.

2)  Preheat oven to 400°F.  Place ribs, in a single layer, in a jellyroll pan or casserole dish. Pour vinegar into dish until filled about 1 to 1½ inches up the side. Cover tightly with foil. Cook at 400° for an hour and a half. About one hour through, check the level of the vinegar to make sure it hasn’t all evaporated. If it has, add more vinegar.

3)  Right before ribs are done, combine barbecue sauce and honey or jam in a bowl. Heat your barbecue grill to medium heat. Place ribs on grill, then baste the face-up side with barbecue sauce. Grill for about 3 minutes, then flip ribs over. Baste more sauce on the face-up side. Grill for 3 minutes. Flip one more time and cook another minute longer.  Remove from grill and serve immediately.

Advertisements

Read Full Post »

 

 Saturday morning I was craving breakfast potatoes. I don’t know why; it’s not like I grew up eating breakfast potatoes, nor do I order them on those rare occasions we go out for brunch. Maybe I was low on potassium and my body knew it. (Did you know that a medium potato has the same amount of potassium as a medium banana? Not being a huge fan of bananas, I was tickled silly to find this out.)  So I decided to whip up a batch of breakfast potatoes.  This is a simple “base” recipe to start with. It’s great just by itself (I served it with scrambled cheesy eggs), but you can also add in other items to spice it up a bit.  At the end of the recipe I have a list of variations that I thought would be good in it.  Feel free to leave a comment on anything else you think might be good.

Ingredients:

5 red potatoes
2 T. olive oil
1 T. garlic butter (recipe follows)
salt & pepper
1/2 c. broth (chicken or vegetable)
tabasco or hot sauce (optional seasoning)

 

Instructions:

1)  Wash potatoes and pierce several times with a fork. Cook in microwave for 3-4 minutes.  The potatoes should still be hard; we just want to get a jump-start on the cooking process.

2)  Cube the potatoes.  In a skillet over medium-high heat, add olive oil and potatoes. Let cook about 1 minutes.  Stir to rotate potatoes around in pan, then cook another minute, to let other sides brown.

3)  Add garlic butter, salt, and pepper (and more olive oil if you need it–I prefer to use the butter for flavoring, but olive oil for the cooking process).  Toss to combine ingredients and melt the butter.

4)  Add broth.  Cover and turn down to medium/medium-low heat.  Cook 3-4 minutes, stirring once, or until taters are tender.  Season with tobasco or hot sauce, if desired.

 

Garlic Butter:
butter, softened to room temperature
parsley flakes
pressed or minced garlic cloves
grated parmesan cheese (optional)

Use any measurements of the above ingredients to suit your fancy. Mash together with a fork to combine. Store in the frig in an airtight container. I like to use this mixture to make garlic bread.  As a snack lately, I’ve been spreading a smidge on a toasted whole-wheat english muffin then topping with a thin slice of baby brie. Mmmmm, lip-smacking goodness! Co-workers always think I’m cooking up something fancy.

 

Variations

Experiment by adding any (or a combination) of the following ingredients:  bacon, ham, onions, mushrooms, bell peppers, chili peppers, rosemary, a mixture of green herbs (my favorite is Herbs de Provence), paprika.

Read Full Post »

« Newer Posts