I want my Baby Back Ribs

Spring is here and to me that means grilling!  I saw some baby back ribs at costco and my mouth started watering.  I can’t remember where the original recipe was from – but this is what I do to the ribs:  Take 2 racks of baby back ribs and sprinkle them liberally with kosher salt and chili powder.  I stack them on top of each other and wrap tightly in a double layer of aluminum foil.  Put those babies on a cookie sheet and bake in a 400 degree oven for 1 1/2 -2 hours, until tender and falling off the bone.  Then slap on whatever BBQ sauce you like and throw on the grill to get some caramelization.  Cut, eat, lick fingers, and then floss.

I make my own BBQ sauce – I tweaked a FineCooking.com recipe a little bit for that (I just add a bit more sugar and salt).  I always make a double batch and freeze some of it because it really freezes beautifully.

I also made some roasted asparagus – drizzle with olive oil, sprinkle liberally with kosher salt and cook in a 400 degree oven just until tender.

And some twice baked potatoes – bake potatoes, let cool a bit, cut in half and scoop out flesh.  Mix flesh with kosher salt (don’t be stingy with the salt-potatoes need a lot of salt), milk, shredded sharp cheddar cheese, sour cream and chopped scallions, until it tastes nice and yummy.  Top with some more cheese and pop back in the oven until warmed through.  These are great because you can make them ahead.  I made them for Christmas dinner and they got rave reviews.

Next post: Saag Paneer – a delicious Indian dish with spinach and homemade cheese!

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6 thoughts on “I want my Baby Back Ribs

  1. Great Tracy ! Your rib recipe has been tried many times and is foolproof and the twice baked potatoes were a big hit at Christmas. Keep blogging !

  2. How fitting for a Slavinsky to do a food blog! Good job, but now I’m hungry even though I just ate dinner!

  3. T-bone first of all I love that you call yourself tiny cook with big appetite. I’ve been reading your receipts look delicious. I will have to try them. You know all us Slavinskys lover too eat. Were proud of you what a great idea. Happy cooking.

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