...again. These are my favorite pork ribs to cook. Lately I've been fairly busy and haven't been doing much cooking, those responsibilities had fallen on my wife, but my neighbor just returned from vacation and brought me a rub that they really liked when they tasted it at a store. I had some ribs and this new rub so why not?
Here we go...
A rack of ribs and the new rub. I dusted the ibs and let them sit in the fridge for several hours. It is a light colored mix and you can't hardly see it on the ribs, but it is there...
![20220804_130516[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20220804_130516[1].jpg")
Cranked up my Oklahoma Joe Highland with some hickory and once the smoke cleared, put them on. After about 3 hours...
![20220804_172247[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20220804_172247[1].jpg")
An hour or so later, time to sauce with a homemade red sauce...
I went to a local farmer's market and picked up some string beans, sweet potatoes, and a cantaloupe.
Green beans were coated with EVOO, coarse salt & pepper, and roasted for about 20-25 minutes at 425℉. Then added 3 cloves of minced garlic and maybe ¼ - ½ cup of slivered almonds. Stirred it all together to get everything coated and returned to the oven for maybe 5 more minutes just until the almonds start to get some color.
The sweet potatoes were peeled and cut into 1" cubes. Coated with EVOO and honey, no salt & pepper. Also roasted in the oven at 425℉ until tender and starting to get some brown around the edges.
Broke out the fine china, time to eat...
I was impressed with the rub and it worked well on the ribs and the red sauce really complimented it well. I'll have to try it on some beef or chicken next to see how that tastes.
We really enjoy our fresh vegetables roasted and like many others, we roast almost all of them. It's always the same basic technique with the EVOO, coarse salt & pepper, and maybe honey, though sometimes the spices may change.
Here we go...
A rack of ribs and the new rub. I dusted the ibs and let them sit in the fridge for several hours. It is a light colored mix and you can't hardly see it on the ribs, but it is there...
Cranked up my Oklahoma Joe Highland with some hickory and once the smoke cleared, put them on. After about 3 hours...
An hour or so later, time to sauce with a homemade red sauce...
I went to a local farmer's market and picked up some string beans, sweet potatoes, and a cantaloupe.
Green beans were coated with EVOO, coarse salt & pepper, and roasted for about 20-25 minutes at 425℉. Then added 3 cloves of minced garlic and maybe ¼ - ½ cup of slivered almonds. Stirred it all together to get everything coated and returned to the oven for maybe 5 more minutes just until the almonds start to get some color.
The sweet potatoes were peeled and cut into 1" cubes. Coated with EVOO and honey, no salt & pepper. Also roasted in the oven at 425℉ until tender and starting to get some brown around the edges.
Broke out the fine china, time to eat...
I was impressed with the rub and it worked well on the ribs and the red sauce really complimented it well. I'll have to try it on some beef or chicken next to see how that tastes.
We really enjoy our fresh vegetables roasted and like many others, we roast almost all of them. It's always the same basic technique with the EVOO, coarse salt & pepper, and maybe honey, though sometimes the spices may change.
