The oven double feature: Part 1

12 Aug

So it is Friday, I have no class and I got a glow evaluation from my instructor yesterday. I fee like celebrating and what better way to celebrate than with some food! For the main course we have a sweet tangy ribs. This stuff is amazingly tender, moist and will have your taste buds triggering the action potential of your neuron to send signals to your brain inducing a possible food-gasum. Yeah, its that good. These ribs take relatively little time. Unlike some recipes that call for hours in the oven these only take about 1 to 1 and 1/2 hours of cook time. For optimal taste, I recommend getting these rib marinating for at least 12 hours. You can start the marinated early in the morning and cook them at night or start them the night before and cook them for lunch.

Ribs with a side of my (reduced guilt) Potato salad

A close up: see that shiny glaze and that tender meat

Yeah it looks good and you know it

Sweet and Tangy ribs

1 rack of pork ribs (make sure they are not too lean and have plenty of meat on them)

5 cloves of garlic minced

1/4 small onion minced

2 springs of rosemary (approx 1 Tbs) roughly chopped

1/2 tsp thyme

1 tsp pepper

2 Tbs Dijon mustard

1/4 C balsamic vinegar

1/2 C brown sugar

1/8 C olive oil

1/4 C red wine

1 Tbs Worcestershire sauce

1 tsp of chili powder (use cayenne for more kick)

1. Combine marinade in a bowl.

2. Cut your rack in half and put both racks into a gallon size zip lock bag.

3. Pour the marinade into the bag and make sure ribs are coated evenly. Seal the bag so that there is little to no air in the bag. This is best achieved by submerging the bottom of the bag in a tub of water. Due to the difference in density, the air will be lifted out of the bag by the surrounding water. MAKE sure you do not get any water in the bag!

4. Let the ribs marinade for 6 to 12 hours. When you are ready to cook, save the marinade for making the glaze for your ribs

5. Pre-heat oven to 350 degree F. Line a deep tray with foil for easy cleaning. Place a elevated rack into the tray. Fill the tray with enough water to have about a 1/4 inch of water at the bottom. The water will keep your ribs moist and keep rib drippings from burning. We want to save the dripping for the glaze later.

6. Bake the ribs covered for 1 to 1 and 1/2 hours or until tender. Remove the ribs from the rack and set aside. This will be a good time to start up the grill.

7. Pour the left over marinade into a sauce pan and also pour the drippings from the bottom of your baking tray. Cook the over medium heat with constant stirring until the sauce reduces into a thickened glaze. Careful to not let the sauce burn, it will burn very easily due to the sugars.

8. Brush the glaze over the ribs and place on the grill for a nice smokey finish. If you do not have a grill, you can just apply the glaze and but the ribs back in the oven for another 15 minuets.

9. Apply a little more glaze before serving and enjoy!

The potato salad goes great with ribs and is great for any summer barbeque. The recipe uses mostly greet yogurt instead of mayonnaise to reduce the fat content. Greek yogurt tends to be much thicker  and has a higher protein content than regular yogurt, almost like a sour cream than runny yogurt. If you buy a larger tub of greet yogurt, don’t worry if you don’t use it all. Greek yogurt can be used in may things. You can top it on your baked potato. Mix the yogurt with some salt and pepper and use it as a sandwich spread. Add a spoon full of fruit preserves into a 1/2 Cup of yogurt it become a healthy snack.

Reduced Guilt Potato salad

2 lbs gold/red/or purple potatoes

2 hard boiled eggs chopped

½ stalk of celery finely chopped

½ finely chopped butter pickles

1/8 C finely chopped onion

2 tsp fresh dill chopped

3/8 C Greek yogurt

1/8 C light mayonnaise

¼ of the pickle juice ( I like to use butter pickles that are more sweet)

2 tsp Dijon mustard

Black pepper

Salt to taste

Wash potatoes and boil for 15 minutes or until tender. Chop into 1 inch cubes when potatoes are cool enough to handle.

Mix the chopped potatoes, eggs, celery and onion into medium size bowl.

Add the chopped pickles, pickle juice, dill, yogurt, mayonnaise, Dijon mustard and pepper to mixture.

Add salt to taste.

Potato salad taste best if allowed to sit and chill for at least 2 hours before serving.

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One Response to “The oven double feature: Part 1”

Trackbacks/Pingbacks

  1. The prologue to the oven double feature « Nerds With Food - August 12, 2011

    […] I am on a roll! So we have starch (potato), protein (ribs), and dessert (shortbread), but we do not have any vegetables yet.  A meal is not […]

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