What's For Dinner? Part XL
Yes, it's time for a new thread as to What's For Dinner in your house! What's cooking?
And in reply, I'm having baby back ribs tonight. They've been rubbed with a salt-free pork rub and I'm going to make a spicy maple BBQ sauce I came up with last year for basting later. Sides will be potato salad (made from the leftover roasted potatoes from last night) and corn on the cob.
This is an oven-method for the ribs....no grill to finish them off. But it still works for me!
Here you go! Obviously, you can adjust the ingredients to your taste. :-)
* Exported from MasterCook *
Spicy Maple Baby Back Ribs
Recipe By :Linda
Serving Size : 6 Preparation Time :0:00
Categories : Pork Ribs
Amount Measure Ingredient -- Preparation Method
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3 pounds baby back ribs -- 2 racks
Your favorite BBQ rub (no salt)
2/3 cup maple syrup
1/3 cup ketchup
1/4 cup orange juice
1/4 cup minced onions
2 Tablespoons soy sauce
1 Tablespoon Worcestershire sauce
2 teaspoons minced garlic
2 teaspoons powdered mustard
1 teaspoon ground ginger -- optional
Lightly rub the ribs with your favorite rub mix (use one with no salt). Place on a rack in a large roasting pan, and let dry-brine for several hours in fridge (I usually put the rub on in the morning). Remove the ribs about 30-45 minutes before you want to start cooking them.
Preheat oven to 350 degrees. Wrap roasting pan tightly with foil, and bake for 1-1/2 to 2 hours. (I know many do a recipe like this at 250 degrees for a longer period of time, like 4 hours, but I'm hoping not to heat up my kitchen too much).
Meanwhile, combine rest of the ingredients in a small saucepan. Bring to a boil, then simmer for 25-30 minutes until slightly reduced and it has thickened.
If you are continuing to use oven, remove foil, and remove rack from roasting pan. Return ribs to pan and pour spicy maple sauce over top. (BTW - you can leave them IN the foil as well - just open up the foil to pour in the sauce, as otherwise, it makes a helluva mess in the roasting pan after cooking. <g> Just remove the rack - not even sure why I would have done that to begin with.) Continue to bake for another 30 minutes or so, basting occasionally until ribs get all glazed and sticky-gooey. :-) Remove from oven, cut into 3 or 4 rib portions, and serve with your best side dishes.
If you are grilling at end of oven cooking, brush maple glaze on ribs and grill over low heat, brushing on more sauce as needed, until the sauce has caramelized (reserving some additional sauce for passing at table).
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NOTES : LLW Notes: Made on Independence Day, 2009 - using oven method. VERY good! Did not use ginger; had a combo of some Dijon mustard and the dry powered mustard; gave it a nice little "bite" towards end. Would be excellent with ginger as well.
Had a crappy day at work, so I came home and made it a lot better by making a great big meal delicious meal!
Chicken rubbed with a mix of sage, lemon and butter on our rotisserie on the grill.
Puree of roasted squash and sage
Local fresh green beans glazed with shallot, honey and butter
Local purple, white and orange carrots with honey and olive oil
*I also put a drip pan under the chicken with shallot, carrot, celery, chardonnay and the chicken's neck. After the bird was done I reduced the sauce and gave everybody a generous pour over their plate. I sopped up the juice with a piece of bread :)
Thick cut pork chops browned first then simmered in sage cream gravy, rice, biscuits. Haven't decided on a veggie yet. Probably just steamed broccoli. Oh and a banana pudding for dessert.
Zucchini Parmesan with meat sauce from the freezer (it's going to be 109F. with heat index today and yet, I'm crazy enough to heat up the oven) ...a salad including roasted tomatoes & onions with Vidalia onion vinaigrette and garlic bread to go with. Strawberry shortcake ice cream for dessert.
Dinner fare will be some low and slow St. Louis style ribs on indirect heat, with a pasta salad (Rainbow Rotini, Monterey Jack and Cheddar Cheese cubes, Red Onion, sliced Olives, diced Green Pepper and Pimento slices tossed with an Italian Vinaigrette) and some fresh corn on the cob.
Here at Casa Harters, it's an ecletic meal.
We're kicking off with a broad bean bruschetta. For folks who follow the Cookbook of the Month thread, this is loosely based on Italian Easy recipe (or River Cafe Easy, as we call the book here). Last night's leftover beans get mashed with mint, garlic chives (got no garlic), lemon, olive oil, Parmesan, salt and pepper. Gets loaded on some toasted crusty bread.
Then...shepherd's pie. Classic simple food. With carrots and peas.
Some strawberries, cherries & apricots for "afters" and , possibly, Emmenthal cheese (which is also putting in an appearance in the mash for the pie.