Thursday, June 23, 2011

Super sticky yummy ribs!

I wish I took pictures but I'm really terrible at it! But our dinner was so good I had to post it! Silly, some may think, but I enjoy cooking and sharing.
What we had, "Country Ribs with Rhubarb BBQ sauce" and Cheesy scallopped potatoes with a mixed lettuce salad w/ tomatoes and sharp cheese.

The country ribs recipe came from Mary at with an adaption of my own.

4lbs country style ribs
1 lemon thinly sliced
1 large onion thinly sliced

1C. chopped rhubarb
2/3C. water
1med onion finely chopped
1t oil
1 garlic clove, minced
1C. ketchup
2/3C packed brown sugar
1/2C dark corn syrup (I used Honey)
2T cider vinegar
2T Worcetershire sauce
1T dijon mustard (I used stone ground dijon)
1-1/2t hot pepper sauce
1/4t salt

1) preheat oven to 450 degreesF
2) Salt ribs placed in a roasting pan. Roast for about 30 minutes. Drain excess fat. Top ribs with lemon and onion slices

3) In a small sauce saucepan, bring rhubarb and water to a boil and then lower heat and simmer until tender, about 5 minutes. Remove from heat and allow to cool slightly. Place the rhubarb in a blender and process until smooth. In the same sauce pan saute the onion in oil and then add the garlic, saute one minute and then add the additional ingredients. Whisk in the rhubarb puree and bring to a boil. Reduce heat and simmer for 5 minutes.

4) Pour sauce over ribs. Lower the temp to 350. Bake until fork tender, basting every 15 minutes. Total cooking time should be about 2-2 1/2 hours. If sauce get too thick add a little water.

This sauce hits all parts of your tongue. As it roasts with the ribs it gets sticky and candy like. The lemon and onion carmalize and the lemon peels become soft and chewy. YUM! The lemon and rhubarb really cut the sweetness of the brown sugar and honey.

This is my own recipe
Six russett pot. sliced on the mandoline
1/4c flour
1/4c butter
2C. cheddar cheese
2C. milk

Super simple.
preheat oven to 400 degrees F
grease the bottom and sides of a casserole dish (11x7)
layer potatoes, a sprinkling of flour , a handful of cheese. continue layering until you fill the pan or run out of potatoes
dot with butter
pour milk over the top
Cover with foil
bake at 400 for 30 minutes covered.
Uncover and bake until golden brown and tender, about another 10 minutes.

Cheesy and creamy!

I hope you try this out. We enjoyed it and I had the time to roast this.I have a summer kitchen to cook in so it wasn't so bad. If you have air conditioning you'll be fine but if not I'd wait for a cool rainy day to make this!

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