Stuff to click on

Thursday, June 22


I am going to toot my own horn a bit here...

I'm a really good cook. I enjoy cooking and look forward to preparing meals. I am not into baking, but occasionally I will spend a day in the kitchen and end up with a large platter of goodies.

Last night I made our favorite summer meal: country style ribs, red potatoes, and asparagus. This is a "gimme" dinner for us now. It's always soooo good!!! This is also a great camping meal, because you can prepare everything ahead of time, and just throw everything down on the grill when you are ready to eat. (We always make extra taters so there are some left over to warm up for breakfast.)

SO... I thought I would share the recipes (they are SO easy) and spread some culinary joy around the 'net.

This is a little long, so click here for the recipe.

What you need:
3-5 lbs. country style ribs
2 cans beef broth
bay leaf
1 clove garlic
your favorite bbq sauce
**we prefer either bullseye or essensia deep south hickory
red potatoes (4 large, or about a dozen baby)
olive oil
italian seasoning (or fresh herbs if you have 'em)
red pepper flakes
salt and pepper

Pour one can of beef broth into a large stock pan. Add the ribs, bay leaf, and pressed garlic clove (if you don't have a garlic press, then finely chop it). Pour in the second can of beef broth and 6 cups of water. Bring to a low boil. Boil for about 45 minutes. Use tongs to "rearrange" the ribs periodically so they cook evenly.

Wash your vegies. If you are using larger red potatoes, cut into about 1 inch pieces. Place in bowl with about 1/2 cup water, cover and cook in the microwave for 6 minutes. Steam the asparagus for about 10 minutes (so it is still slightly crisp).

Drain potatoes and return to bowl. Drizzle with about 2T olive oil. Sprinkle with italian seasoning and red pepper flakes. If you wish you can add a clove of pressed garlic to the mixture as well. Add salt and pepper to taste. Toss the potatoes until they are covered evenly with the oil and seasonings.

Heat grill to medium. Brush your favorite BBQ sauce onto the ribs to taste (I like mine pretty saucy). Add ribs to grill. After 5 min turn the ribs over, brush on more sauce if desired, and add potatoes to grill. (Reserve the olive oil mixture that is at the bottom of the bowl.) After another 5 min turn the ribs again, brush on more sauce if desired, turn the potatoes, and add asparagus to grill. Brush the asparagus with the leftover olive oil mixture, turn and brush onto the other side. Let all cook for about 5-10 minutes.

Serve, eat and enjoy!


The Survival Gourmet said...

Nice looking recipe! Easy dinner meal.

And thanks for not calling it Barbecue!

Jen said...

Oh good lord no... Barbecue and grilling are completely different and even this little Oregon girl knows that!

I spent some time in the South when I had a job that required extensive travel (Florida panhandle, Oklahoma, and DFW) and I miss... hush puppies, okra, greens, grits and tea! They are just not the same at the places here!

Angela said...

Looks amazing! I'm not sure our campsite has a "grill" but probably a fire pit. Can I re-heat the ribs and potatoes in foil on or in the fire, you think? (There might be a grate over the fire but those things are always filthy, with wide spaces inviting food to fall through.) Thank you!

Jen F said...

Absolutely! I would wrap them loosely in foil and put that on the grate (or a rack over the fire) and turn frequently so they don't scorch. If you are careful with the coals you might be able to bury a foil-wrapped package but be careful so they don't burn.

If you take a propane stove camping that works too. :-)


Jen F said...

Er... "Propane grill"... like a hibachi or a Roadtrip stove.