Monday, November 22, 2010
We’re in the packing stage of the move, which means chaos in the house! That also means we’ve got the house we like! Yay….While I'm busy with packing, I don’t have too much time to cook these days. So, I love this easy recipe that doesn’t dirty any pots and pans. Yes, you heard me right, ZERO dirty pots and pans!!! Isn’t it amazing? Well, I guess all of us love an easy and convenience recipe like this one every now and then. These baby back ribs and vegetables are roasted in the oven. They are already delicious! I couldn’t wait to cook them on a grill (after I get an outdoor grill at my new place, hehehe). I bet grilling will add some smoky flavors to them, which means more deliciousness! But until then, I’m happy with these scrumptious ribs as is.
As I started packing, I couldn’t believe the volume of junks we’ve accumulated over the past few years. I found so many “surprises” in the storage areas that I don’t even remember we had them. If something stay in the storage for so many years without being used or noticed, I strongly believe they belong to the trash. Why move them to the new house and use up the storage space? Well, this is the chance for the major clean up!
Besides all the junks that I have found, there are also some useful things that I’ve forgotten. I found a few old cookbooks in the kitchen and they’re definitely moving to the new house with me. :) Guess I’ll have to cook up a few dishes from these cook books after we settled down at the new place. Maybe bake up a couple dozen of cookies to make the new place feel more like home.
Meanwhile, I’m afraid we might have to enjoy a few more nights of baby back ribs before the move. They are juicy and flavorful. Don’t think anyone would mind having these more often. And yes, I prefer a home cook meal any day over take outs, even during the packing and moving. Oh well, maybe until I pack up the very last baking sheet in the kitchen, I guess!
Barbequed Baby Back Ribs And Roasted Vegetables:
2 tablespoons light brown sugar, tightly packed
2 teaspoons kosher salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1/4 teaspoon onion powder
2 whole slabs pork baby back ribs
2-3 tablespoons BBQ sauce (any brand you preferred)
1 pound asparagus
2 pounds tomatoes on the vine
In a bowl, combine all dry rub ingredients and mix well. Place each slab of baby back ribs on a baking sheet lined with heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Massage and pat the dry rub into the meat. Marinate the ribs for 2 hours.
Preheat oven to 250 degrees F. Cover ribs over the baking sheet with heavy-duty aluminum foil, shiny side down. Bake the ribs in the oven for 2 hours.
Wash and pat dry vegetables. Trim off 2-3 inches of the asparagus ends (toss the ends or save them to make stock). Place vegetables on a baking sheet lined with heavy-duty aluminum foil, shiny side down. Drizzle with olive oil, sprinkle salt and pepper on top. Gently toss them for even coating.
Remove ribs from oven and brush the BBQ sauce onto the ribs. Increase oven temperature to 400 degrees F. Return ribs to oven uncover and bake with the prepared vegetables for 15 minutes. Slice each slab into 2 rib bone portions. Serve with roasted vegetables.
Notes: I really love this dish because when you’re done cooking and eating. Just toss the aluminum foil and you’re done! Minimal clean ups, except you might have to lick your fingers clean! :P