Oh... and a hint: Do line the pans with foil when you get to the barbeque sauce and basting stage. You'll be glad you did when it comes time for clean-up.
Baby Back Ribs - printer friendly
Beans and Rice - printer friendly
Baby Back Ribs
Serves 2 – 4
2 racks of pork loin ribs (3-4 lbs.)
salt, pepper, paprika, Lawry’s seasoned salt
½ c. water
1 bay leaf
1 pinch thyme
Making the dish:
1. Wash the ribs and pat them dry.
2. Line a long baking pan with foil.
3. Rub the spices all over the ribs and lay them in the pan. Cover closely with plastic wrap and refrigerate for several hours or overnight.
4. Preheat oven to 300º F. Remove the plastic wrap from ribs and position them so that the curve of the ribs elevate them off the bottom of the pan. Add the water, bay leaf, and thyme to the baking pan.
5. Cover closely with foil and bake in a slow oven for 1 ½ - 2 hours.
6. After the slow-cooking stage, remove the foil, increase the oven temperature to 400º F, and baste the ribs with barbeque sauce.
7. Bake for another 20 minutes, basting ribs every few minutes. Turn the ribs and baste the undersides, continuing to bake for another 10 minutes.
8. Serve with extra BBQ sauce for dipping.
¾ c. ketchup
2 tbsp. Asian chili sauce (the really hot stuff)
¼ c. apple jelly
1 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 tbsp. honey
Combine the ingredients in a small saucepan and cook over medium heat until the jelly is melted and the sauce is bubbly and completely incorporated. Reserve some sauce aside for dipping.
Beans and Rice
Serves – 4
2 tbsp. olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
a generous ½ c. basmati rice
1 c. plus a bit more chicken broth
1 large tomato, seeded and chopped
2 c. rinsed and drained beans (canned black beans or dark red kidney beans work well)
¼ c. flat leaf parsley, chopped
Making the dish:
1. Sauté the onion and garlic in the olive oil until they glisten.
2. Add the rice and stir to brown it.
3. When the rice has brown edges, add the broth, cover tightly, lower the heat to simmer.
4. Taste-test the rice and when it is tender, but NOT mushy, add the beans and tomato. Toss gently and return the cover. Continue simmering until the beans are heated. If the rice is too dry, add just a bit more broth or water to keep it from sticking.
5. To serve, place in a bowl or on a platter and top with fresh chopped parsley.