Wednesday, November 21, 2012

Super Simple Oven-Baked Ribs

This isn't so much a recipe as it is a technique. I've made ribs this way a couple of times now for my family and we love them. I bake them covered in foil initially, which keeps them moist. Then I remove the foil about halfway through so the ribs get good and caramelized. So, so good!

Super Simple Oven-Baked Ribs

What you'll need:
1 rack of pork spareribs (the rack I used here was about 5 1/2 lb.)
your favorite rub
your favorite bbq sauce

What you do:
1. Preheat oven to 350 degrees. Place ribs on a large rimmed baking sheet. Liberally apply your favorite rub and massage into the ribs. Cover the pan with foil and bake for 1 1/2 hours.

2. Remove the foil from the ribs and continue to bake another 1 1/2 hours. Ribs should be tender and  deeply caramelized by this time. 

3. Remove pan from the oven and carefully transfer the ribs, meaty side down, to a clean baking sheet. Brush the top of the ribs (back of the rack) with bbq sauce. Return to the oven and bake for 10 minutes, or until the sauce begins to caramelize on top of the ribs. Remove from the oven, carefully flip ribs, and brush the top (meaty) side of the ribs with the bbq sauce. Return the ribs to the oven and bake another 10 minutes, or until the bbq sauce is caramelized. Remove from the oven and cut into desired portions.

Cabbage Soup with Bacon, Potatoes and White Beans

I came up with this recipe because I had half of a head of a large cabbage in my crisper drawer and some delicious thick-cut pepper bacon Dan had brought home awhile back. We were having one of those epic Pacific Northwwest rainstorms and I wanted to make something to warm our bellies. I love this kind of food, it's so hearty and comforting.

Cabbage Soup with Bacon, Potatoes and White Beans
~serves about 6-8~

What you'll need:
1 T. olive oil
8 oz. thick cut bacon, diced
2 onions, finely chopped
12 oz. carrots, peeled and chopped
1 t. dried thyme
2 lg. (about 1 1/2 lb.) russet potatoes, peeled and cut into 1/2-3/4 inch dice
15 oz. can of cannelini beans, drained and rinsed
1/2 of a large head (or 1small head) of cabbage, coarsely chopped
4 c. low-sodium chicken broth
4 c. water

What you do:
Heat olive oil in a large soup pot or dutch oven. Add bacon and cook until crisp. Remove bacon to a paper towel lined plate. Leaving about 1 T. drippings in the pot, add onions, carrots and thyme and cook until onions are softened, about 5 minutes or so. Add remaining ingredients, bring to a simmer, then lower the heat and simmer about an hour, until vegetables are tender.