Tuesday, June 19, 2012

Baby back ribs and sides

My sure fire way of cooking ribs is simple. Sprinkle with s&p and a little smoked paprika. Place on a sheet pan and roast in a 225 degree oven for about 2 hours, turning over once. Then when ready to eat heat your grill and finish them off. If you like bbq sauce you can brush some on when finishing, but I like them plain and porky - with maybe a little sauce on the side. My complaints about getting bbq out at some joint is that the sides usually suck. Mine did not.  I did a refreshing carrot pineapple salad, scalloped potatoes and baked beans. Ahhh, summer.

Baked Beans serves 4

1/2 pound dried small beans (I found some lovely little brown beans at the market)
1 teaspoon dry mustard
1 tablespoon tomato paste
1/4 teaspoon salt
3 tablespoons molasses
1 tablespoon brown sugar
3 or 4 thick sliced bacon, chopped
1/2 small onion, chopped

Soak the beans overnight (or if you don't have the time ahead, bring to a boil and let sit for an hour). Drain the beans then cover with fresh water by about an inch and cook over lowish heat for about an hour. You don't want them fully cooked. Pour off some of the water and reserve. You want the beans to only be slightly covered, not soupy. Mix together in a bowl all the rest and then mix into the beans. Place covered in a 250 degree oven for about 4 hours. Stirring every hour or so, checking to make sure they are not too dry - if so add some of the reserved water. When tender, s&p to taste.

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