Are you a big football fan? I’m not. I’ve gotten the hang of it over the last two years of playing Fantasy Football - but I’m far from a die-hard fan, and have yet to declare my allegiance to any team. (Yes, that means Gary V - my allegiance to the Jets is still up for grabs!)
So, today, while T was out watching football I decided to slow cook some ribs with some good bbq fixins! Cornbread, oven crisped fries, sweet white corn and ribs. Now, since this is my first post - I can’t overwhelm you with recipes. We’re just going to keep it simple with some ribs - and a quick description for the sides.
One of my takes lately - is keeping it simple. But let me tell you this, I’m a bad multitasker and today’s meal took multitasking to a new level because everything was coming out of the oven.
While you make ribs, its best to cook your corn in the oven on the same heat about an hour into your ribs cooking. Corn bread only takes 15 minutes, so I actually removed the ribs towards the end, cooked my corn bread and then popped my ribs back in. I’m crazy, and you may just go sans cornbread to keep your life easy. Only people like me are a glutton for punishment.
Really though, it went a lot easier since it was my only real focus today.
That and reruns of Master Chef. (I’m obsessed.)
1 rack of spare ribs
Sweet Baby Ray’s bbq sauce
1 tsp of each :Garlic powder, salt, onion powder, and paprika
Heat oven to 300 degrees.
Put 2 layers of foil on your pan.
Mix your dry seasonings, and apply to front and back of ribs.
Put ribs meat side down on your pan, place in the oven - and forget about it! (Set your timer for 3 hours and go about your day)
After 3 hours, remove ribs. Now, turn on your broiler, apply bbq sauce to both sides of your ribs. Put ribs in oven again meat side down. Broil for 2 minutes, and you’re ready to serve!
Didn’t I say it was easy? These bad boys fall off the bone, and are delish!