April 28, 2008Weekend eats
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 lindsey.nair@roanoke.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) 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. |
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Comments
[April 28, 2008 12:31 PM]
BettyLindsey, you didn't mention if your Morel hunting outing was a success...My friend took me on my first trip to a farm in Carroll County Sunday afternoon. We harvested 3 pounds of mushrooms and enjoy our bounty last night - fried up for dinner.
[April 28, 2008 2:08 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/It was not a success because it didn't happen. Unfortunately, I didn't get up there Saturday and it was cold and rainy yesterday. I'm jealous of your morels! I'm glad you enjoyed them though. If you can't eat them all, dehydrate the rest.
[April 28, 2008 2:53 PM]
LoriDang, I keep forgetting to take food porn photos! On Friday night, I made a recipe I found via the Amateur Gourmet for fried polenta with simple tomato sauce and served with some Italian sausages (whole). It was really good and very pretty on the plate. Since it was so good, I'll have to make it again and take a picture before we devour it!
And those ribs sound sooo good.
[April 28, 2008 6:49 PM]
DebbieSince it's grilling time, I thought you might like this recipe. I haven't tried it yet, I just got the magazine that it's in today. But this sounds good. Grilled Guacamole, the mag says, grilling avocados in their skins helps prevent browning.
Preheat grill to medium. Grill 4 firm, yet ripe avocados, halved, pitted, brushed with oil, cut side down until marks appear, about 2 minutes. Peel and coarsely chop, then mash with 3 Tbsp. fresh lime juice until creamy, using a fork. Stir in 1/4 cup red onion minced, 2 Tbsp seeded jalapeno minced, 1/4 cup chopped fresh cilantro, 2 tsp garlic, minced and salt to taste.
[May 4, 2008 6:25 PM]
Nona : →http://blogs.roanoke.com/thehappywag/So, I had some boneless country-style pork ribs I needed to cook this weekend, and I remembered Lindsey’s recipe, but I made a few variations, partly due to my faulty memory, partly due to this rebellious thing I have for following directions. Here’s my rendition based on Lindsey’s recipe:
I had about 3 to 4 lbs. of ribs, and I heated up a skillet with olive oil and added the ribs, which I salted and coated in my favorite grill seasoning. I got them nice and brown and then put them in a glass baking dish. I de-glazed the pan of all its tasty brown bits with a quarter cup of very dry cooking sherry, and poured that over the ribs.
I tossed on big slices of onions and covered them about three-quarters of the way with Don’s Best Sauce, a barbeque sauce made in Ridgeway, Va., and sold in Kroger stores that we love. I baked them at 350 for an hour, and then took them to the outdoor grill.
Then my husband mopped on some more sauce (I embellished some of Don’s with extra chili powder, cumin and brown sugar for maximum flavor and carmelization.)
In just a few minutes on each side they were nicely done, juicy and fork-tender.
I served Southern-style green beans and grilled potatoes on the side. I was kicking myself that we did not take a picture before we attacked this food.
Thanks for the recipe Lindsey! I was more faithful to your instructions than I am to most. Thanks to you, those were the best ribs we’ve ever had.
[May 5, 2008 11:04 AM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Well, many a great chef has said that a recipe is simply a basis for a great dish. To each his own. Your version sounds absolutely awesome!!