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Growing up ribs were always something I associated with the south - BBQ in general is a truly southern thing in my mind. I still remember some of the BBQ I ate as a kid, and can recall exactly which ones I thought were the best.
That being said this rib recipe wouldn't win any awards, but it was definitely flavorful.
While these recipes aren't mentioned in Vixens' Diner, I can just imagine Emmy serving something very similar.
Ribs
Salt
Cider
BBQ sauce
Place a pack of ribs (these were spare ribs, but any type that you like would be fine) in a roasting pan, sprinkle with a generous amount of salt, pour one bottle of cider into the pan (I used a traditional apple but it would be fun to experiment with different flavors) then roast at 150 Celsius for 5-6 hours (for best results cover with foil - I did not as I was out and they still turned out juicy). Once done remove from oven and leave covered (or place in a bag) to rest for 30 minutes to an hour.
I served them with a store bought sauce, but it's always nice to make your own. They were also tasty enough to eat without sauce; I just love BBQ sauce!
Sweet Potato Mash
2-3 sweet potatoes
a dash of nutmeg
1/4 cup Maple Syrup
1 package of Cream Cheese
Palm full of Chili powder
Salt to taste
Half a palm of Cinnamon
1 Tbsp of Ginger
Dash of Cayenne Pepper (optional)
Roast at 150 Celsius for one hour (I suggest doing this on a baking sheet, or with foil under them, or your oven will need a good cleaning after). Once you can poke them with a fork, take them out and leave them to cool in a bag (about thirty minutes). Remove the peel, mix with other ingredients using a hand mixer, or in a food processor.
Green beans
2-3 handfuls of green beans
1 pat of butter
salt and pepper to taste
Boil green beans just till tender. Toss with butter, salt, and pepper.
These sides are two that I like to serve frequently (although I often simplify the sweet potatoes to just maple syrup, a splash of cream, butter, cayenne pepper, nutmeg, and salt).
If you try them, let me know what you think - and I hope you enjoy.