Jan 30, 2009

Spare Ribs Part II

Filed under: pork,Recipes — Tags: , , , , , , , , , — Kay @ 8:05 am

 

Spare ribs – the sequel. Part I can be found here.

I’m back!! What’s with all the glares? They had to marinate for a day, you know!:)

They are so worth it, though. These are pure perfection. I’m partial to ribs that are marinaded and prepared like this. The marinade seeps into the meat enough for it to leave a subtle flavor, but doesn’t take over the flavor of the meat, it just adds to it. On top of that the meat is so tender it literally melts in your mouth!

I know, I know … I’m rambling. You’ll just have to taste them for yourself to know what I mean. If you decide to make them, let me know what you think, ok!

 

Directions:

Preheat your oven to 350F (175C).

I just wasn’t meant to be a vegetarian—I like eating meat too much. Neither is he. I’ve never seen a more natural carnivore like this little man here. With all the typical toddler food phases he goes through, meat, chicken and fish have always been a constant factor in his eating habits. He simply devours it. Here he is, waiting for his ribs.

 

I’ve ended the previous posting with a photo of the ribs tightly wrapped in aluminum foil. Now here’s what they look like after being marinaded for 24 hours. The meat became slightly darker but the marinade is also still on top of the ribs. This will be a flavor-bomb!

 

You can place them on a cookie sheet, but I prefer putting them in a large roasting tray. If there happens to be a crack in the aluminum foil somewhere, a roasting tray is easier to clean for me.

 

I usually give them 2 1/2 hours at 350F (175c), but my ribs weren’t very thick this time ’round so I took them out after 2 hours. You can do this faster, but I like to cook them slowly; they become real succulent that way. Genuine fall-off-the-bone kinda meat. Meat so tender you can cut it with a fork!

Here’s what they look like after I took them out of the oven. Nice and brown.

 

They’ll be great when you eat them like this, but just nice and brown isn’t enough for me. I want them perfect. For me the perfect ribs have a slightly roasted top layer. So I turn on the grill in my oven (as high as it goes), and grab the extra cup of sauce I’ve put in the fridge yesterday. Now baste the ribs with it. Don’t be afraid to use a generous amount.

 

And I mean a real generous amount. Let’s make these ribs stick to your ribs :)

 

Place them under a hot grill for roughly 5 minutes. Just to get a bit of crunch on top. These ribs are so good! I know I’ve said that a dozen times by now, but they really are. They hit all the right spots. I like to serve them with roasted or mashed potatoes and a salad on the side.

But I’m pretty sure they wouldn’t make a bad superbowl dish either!

Jan 29, 2009

Spare Ribs Part I

  I have a thing for ribs! All of ’em! Country style ribs, baby back ribs, spare ribs—I don’t care what name you give them, just hand me a plate full and I’ll love you forever. I don’t make them too often, though, not sure why because they take some time to cook but are hardly any work to prepare. I for one understand how the myriad of preparation options can…

Jan 26, 2009

Curried Chicken Salad

  I’m really predictable when it comes to food. Well, I’m really predictable, period. Friday nights are low key here. We keep it simple and order take out, make a pizza or whip up a burger. It’s our ‘junk food’ night to prelude the weekend. Sunday is reserved for the heavier work—the roasted chicken or other beasts, marinated spareribs, big pots of soup with home made bread or hearty beef stew dishes. Halfway during…

Jan 22, 2009

Curly Endive Mash

  A stamppot is a really traditional and simple Dutch dish; mashed potatoes with one or more (root) vegetables. What I really love about a good ‘stamppot‘, though, is how you can add almost anything to it and still have it taste great. It’s a great way to clean out your vegetable drawer at the end of the week, because you can easily combine two or more vegetables! Usually a stamppot is served with smoked sausage (like the one…

Jan 18, 2009

Caramelized Pear Smoothie

Filed under: Smoothies,Kids,Recipes — Tags: , , , , , — Kay @ 3:03 pm

Did I mention buying a juicer? I think I did. I must have, I mean, it’s a kitchen gadget! Fresh juice doesn’t just taste fantastic and is super healthy, it’s also really comforting to know that if I can’t get my toddler to always eat right; I can definitely get him to drink right. It’s the mommy in me! I sneak vegetables & fruit into everything these days. It just makes…

Jan 15, 2009

Tangerine Bundt Cake

Ok, so it’s actually a Tangerine & Chocolate Bundt Cake, but that messed up the subject line too much! Remember how I raved on and on about my tangerine smoothie and how it tastes just like the ice cream I used to eat when I was a little girl? This is the cake version! Need I say more? I don’t do an awful lot of baking -definitely not in my food blog- but…

Jan 12, 2009

Roasted Chicken & Vegetables

  By now you must have noticed what an incredibly lazy cook I am! I like to eat and I like to eat well, but I only want to spend as little time as possible preparing things. One of my favorite ways to prepare dinner is just let the oven do the work for me—which is probably why roasting meat, poultry, vegetables and potatoes is by far my favorite cooking…