Sunday, April 11, 2010
Oven BBQ Ribs with Honey-Roasted Potatoes
These are very good. They are pretty spicy, so cut down on the amounts of the seasonings if you don't like things hot. Let them sit in the refrigerator with the rub on for up to 2 hours or longer, and it will tenderize the meat. I used country-style pork ribs this time, because that is what was on sale this past week. I think I prefer the spareribs, but the country-style are still very good. I put the rub on the ribs and placed them inside a plastic zip-lock bag. I refrigerated them for a good 4 hours. The rub seems to tenderize the meat, especially when using spareribs. Certainly, these can be done on a grill.
6 lbs pork spareribs
1 tbsp salt
1 tbsp black pepper
1 tsp white pepper
2 tbsp paprika
2 tbsp brown sugar
I use "Famous Dave's Sweet & Zesty BBQ Sauce" and I thin it out by adding some water. You can use whatever you prefer.
Pull the transparent sheet off of the back of the ribs, using paper towels to grab a hold of it. Mix together the Rub ingredients and rub all over the ribs, front and back. Place inside a large plastic ziplock bag and refrigerate for 2 hours. Place ribs in a shallow roasting pan or large rimmed cookie sheet(s) and bake at 350 degrees for 45 minutes. Remove from oven, drain any accumulated grease and then baste with the bbq sauce. Reduce oven temperature to 300 degrees and return ribs to oven and bake for another 1 hour, 15 minutes basting occasionally with bbq sauce.
I got this recipe from Allrecipes.com They are a great side dish. When the potatoes are tender, I like to turn on the broiler for a few minutes, to lightly brown them, but it's not necessary.
1 lb new potatoes, scrubbed and quartered (Since some new potatoes can be rather large, I cut them into smallish chunks)
2 tbsp butter, melted
1 tbsp honey
1 tsp dry mustard
salt and pepper, to taste (I use Kosher salt)
Preheat oven to 375 degrees. Spray a rimmed cookie sheet with PAM. Place potatoes in a single layer. Combine the butter, honey, dry mustard and salt and pepper. Drizzle over the potatoes and toss to coat. Bake for 35 - 45 minutes, until tender. Stir half-way through baking time.