Sunday, April 7, 2013

Country Style Ribs and Fingerling Potatoes

I was so tempted to title this post Ribs and Fingers! 

I found a recipe for the pork ribs that I had used before but it called for white sugar in addition to the brown sugar. I did not want to use white sugar so I went looking at other recipes and what they use for sauce. I opened the Mark Bittman's How to Cook Everything  - The Basics and his sauce uses cumin, paprika and chili powder. I adjusted the amounts and and Chris loved it. He give dinner 2 thumbs up. My work here is done...

Side dishes were sauteed Swiss Chard and Roasted Fingerling Potatoes.

Country - Style Ribs

Ribs -

3 lbs. country style ribs

1 med. onion, thinly sliced

1/4 c. brown sugar

1 c. ketchup and 1/2 c. water

4 tbsp. cider vinegar

1/2 tsp. salt

3/4 tsp. cumin
3/4 tsp. paprika
2 tbsp. chili powder

4 tbsp. Worcestershire sauce

Place ribs in roaster pan. Lightly salt. Top with slices of onion. Sprinkle brown sugar over them.
Mix sauce and put 3/4 of it over ribs. Cover and bake at 350 degrees for 2 hours. Uncover and put on remaining sauce. Set oven to 400 degrees.
Bake 1/2 hour longer.

Happy Sunday!

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