If you feel as groggy as I do on this rainy Monday, perhaps you’d just like to stare longingly at this lovely piece of food porn sent in by faithful blog reader Deb.
Deb promised to make something this weekend and send me a picture of it for my Fridge Magnet Flickr page, which has lately been neglected. If you’ve got any great food pics, e-mail them to me at email@example.com or join my Flickr group.
This is rigatoni with chicken sausage and Parmesan cheese, served with a salad of asparagus, cherry tomatoes, crispy prosciutto, fresh basil and a lemon vinaigrette. That salad makes me drool.
I passed up the barbecued chicken this weekend in favor of barbecued country-style pork ribs. I’ve lately been working on perfecting my country-style rib recipe and I think I’m there. One of my favorite things about this dish is the affordability. I fed about 10 friends on Saturday night with $15 worth of ribs, and nobody went hungry.
I’ll attach my recipe below. Someone asked for my red-skinned potato salad recipe, but I need to work on the ratios of ingredients. I’ll pin that down and post that recipe later.
BBQ Country-Style Pork Ribs
One package ribs (about 4 pounds)
One large Vidalia onion
One bottle good barbecue sauce (I prefer Cattlemen’s and Stubbs) plus one cup
2 Tbsp. oil
Preheat oven to 325.
If the ribs are too large for you, cut them into thirds.
In a large Dutch oven, heat oil and brown ribs quickly on the outside. If you do not have a Dutch oven, brown the ribs in a skillet, then move to a 13-by-9-inch glass or metal baking dish.
Slice onion into thick slices, about 1/2-inch. Place in pan with ribs. Pour an entire bottle of BBQ sauce over ribs. Add about 1 Tbsp. hot water to bottle, replace cap and shake well. Pour over ribs.
Cover ribs with lid or aluminum foil and bake for an hour and a half at 325. Remove from oven and test for tenderness. If not tender enough, return to oven and check in 15-minute increments until done.
Pour off liquid and coat ribs with more barbecue sauce. Return to oven uncovered until sauce has baked onto the ribs.