Wednesday, March 19, 2008

Bbq'd country style ribs, scalloped potatoes, and knock off sizzler cheese toast

Everyone in the family liked everything I made in this dinner. I did not make my own bread for the cheese toast, I used a loaf of Texas toast bread.

BBQ'd ribs

I used the following spice rub on the ribs. I cooked on low heat, about 275 degrees for about 6 hours with just the spice rub on.

Spice Rub
4 tablespoons paprika
3 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon table salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper

I used about 2 pounds of country style ribs. I normally don't like nor buy those type of ribs but I received them from a friend for free so I made them.

I used the following sauce for the final 30 minutes of cooking plus I had some for dipping.

2 tablespoons vegetable oil
1 onion , minced
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup ketchup
5 tablespoons light molasses or dark molasses
2 tablespoon cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon Tabasco sauce
Table salt and ground black pepper

1. Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, and cayenne and cook until fragrant, about 15 seconds.
2. Stir in the remaining ingredients and simmer, stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper to taste. Cool to room temperature before serving, about 1 hour.

Scalloped Potatoes

2 tablespoons unsalted butter
1 medium onion , minced (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons table salt
1/4 teaspoon ground black pepper
2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces grated cheddar cheese , shredded (1 cup)
1. Adjust oven rack to middle position; heat oven to 425 degrees.
2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Spinach Salad
fresh spinach
grape tomatoes
sunflower seeds
ranch dressing

1/2 cup buttermilk
1/2 cup mayonnaise
6 tablespoons sour cream
1 tablespoon minced shallot or red onion
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh cilantro or dill
1clove garlic , minced
1 teaspoon fresh lemon juice
Pinch sugar
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Whisk all of the ingredients together in a bowl until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.
Sizzler Toast
4 tablespoons butter
4 slices thick sliced bread
4 teaspoons grated parmesan cheese
Melt butter. Use a brush to spread butter evenly over one side of the bread.
Spinkle parmesan cheese over the butter.
Grill the bread, buttered side down, on a frying pan or griddle over medium/low heat for 5 minutes or until golden brown. Grill only the buttered side.

Stumble Upon Toolbar

No comments:

Post a Comment

Thanks for stopping by and leaving a comment!