Wednesday, September 3, 2008

Ribs and Crash Hot Potatoes

It was Casey's night to choose dinner in case you couldn't tell. I've been wanting to try Pioneer Woman's crash hot potatoes anyway so ribs were a good excuse to do this. For my ribs recipe I tried a rub from Epicurious that I found at Erin's Eats and then used some barbeque sauce (Sweet Baby Rays) towards the end.

BBQ Baby Back Ribs
(Source: Epicurious)

1 rack of pork baby back ribs (I think mine was around 2 1/2 lbs)
BBQ sauce to taste (I used Sweet Baby Rays)

Dry rub:
4 tablespoons brown sugar
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon oregano (I think I used 1/2 tablespoon)
1/2 tablespoon or less of cayenne pepper
1 tablespoon chili powder

First remove the membrane off of the back of your ribs. You might not be able to see it but it's a thin strip that can be pulled off with a paper towel if you tug a little bit. Be careful not to remove the layer underneath the membrane that holds the ribs together. Mix together your dry rub and then pat the rub all over your ribs on the bottom and top. Wrap the ribs in aluminum foil and refrigerate until you're ready to cook.

Preheat your oven to 250 degrees. Make sure your ribs are wrapped securely in aluminum foil and then place on a cookie sheet (some juices will probably escape). Cook for 2 1/2 hours.

Unwrap your ribs and brush BBQ sauce all over and place them back in the oven with the aluminum foil open at 350 degrees for another 30 minutes. 

Crash Hot Potatoes
(Source: Pioneer Woman)

New potatoes
Olive oil
Kosher Salt
Black Pepper
Rosemary or other desired herb (I used parsley)

Preheat oven 450 degrees. Bring salted pot of water to a boil. Boil potatoes until fork tender. Drizzle olive oil on baking sheet and place boiled potatoes on the cookie sheet. Take potato and press down until potato slightly mashes. Rotatoe potato masher 90 degrees and press down again. Brush each potato with olive oil and sprinkly kosher salt, pepper, and herbs on top. Bake for 20-25 minutes until golden brown. Skins should be crispy.