After another busy weekend at the B&B, I’m looking out my windows at the swirling snow which took over from the freezing rain and gale force winds.
Luckily we didn’t lose our power, but we could sure hear all sorts of things flying around.
We were tucked up snug as bugs watching our latest DVD box set, and enjoying steaming hot bowls of homemade French onion soup à la Julia Child.
Luckily we don’t have to go anywhere this week and I always have enough food in the house to feed an army, so we are good for the next few days.
This kind of weather calls for real comfort food. I’m talking about homemade goodness wafting delicious smells through the house and bringing back memories of Mum putting something in the oven to cook slowly all day long. So this week’s recipe is one that takes a while to make, but you can go off and do other things while it is in the oven.
Low and slow is the motto here – lower heat and lots of time in the oven make for fork-tender results.
I call this recipe Triple B which stands for Baked, Braised and Basted. No outdoor barbecue required!
I have met very few people who do not love my baked ribs. In fact, it is a recipe often specially requested by my family, friends and B&B guests.
The end result makes for delicious ribs where the meat easily falls off the bone.
I will usually serve them with twice baked potatoes, coleslaw and cornbread. I have a number of different rib sauce recipes I will use, depending on my mood, and what happens to be in the pantry cupboard.
Besides Honolulu, I like my Hot & Spicy and Asian-Mex sauces – if people would like the recipes for those sauces, just drop me an e-mail.
You can also use store bought barbecue or honey garlic sauce – just watch the ribs more carefully at the last stage. The more sugar there is in the sauce, the more easily the ribs can burn.
Hope you enjoy a lip-smacking rib fest in your near future!
Feedback is great and I would love to hear from you. Just e-mail me at elaine@avalonclearview.com.
Until next time, eat well, live well…
Triple B Spareribs (Baked, Braised & Basted)
4 pounds pork spareribs
Salt
Black pepper
Garlic powder
Approximately two cups of your favourite barbecue sauce
Honolulu Sauce
¼ cup butter
½ cup ketchup
1/3 cup orange juice
½ cup honey
¼ cup lemon juice (preferably fresh squeezed)
2 tablespoons soy sauce
½ teaspoon ground ginger
To make the Honolulu sauce, melt the butter in a medium saucepan over medium heat, and then add the remaining ingredients. Stir until smooth and heated all the way through (just until barely boiling). Set aside until needed.
Preheat oven to 325°F. Remove silver skin from the back of the rib strips and cut into portions of two to three spareribs each. Place spareribs in a large roasting pan. Sprinkle generously with salt, black pepper and garlic powder. Bake uncovered for one hour. Check ribs and move them around to ensure all will be browned on the top. Bake uncovered for a further half hour. Remove from oven and carefully drain the fat. Pour barbecue sauce over ribs. Cover roasting pan with aluminum foil and bake in the oven for one hour. Remove aluminum foil from roasting pan and continue to bake spareribs until sauce thickens and coats the ribs. I usually will check them every 20 minutes and baste with the sauce each time. You can bake them for as long as you want, depending on how well done you like your ribs.