Thursday, April 29, 2010
Spare Ribs In The Oven, And A Carrot Cake..
I was cruising the freezer for a supper to have on Tuesday, and came across a rack of regular pork spare ribs. These are what was common years ago, instead of the baby back ribs you see in restaurants and BB-Q places. They are much larger in length, and have more meat on them, as a rule... I stripped off the membrane off the back of the rib, and dry rubbed both sides liberally with a spice mixture. I put them in the oven at 330F, and covered them with aluminum foil. A bit of water was in the pan, to aid the steaming effect. This went on for about 3 hrs...I then uncovered them and started basting with the BB-Q sauce about every 15 minutes for an hour or so. The result was a flavorful, tender(but not too tender!) rack of pork ribs... The side was cheesey pasta shells, which went nicely with the ribs!
Earlier, I had made a box mix carrot/spice cake, which came out moist and flavorful. Cream cheese frosting sprinkled with cinnamon made it a nice dessert!
The yahoo in the last photo is my dog Clara the Airedale, who had just come back from the groomer.. a very polite beggar!