Monday, 23 July 2012

Sweet & Spicy Baby Back Ribs with Cheesy Horseradish Potato Skins


Every summer Aaron and I try to master the perfect ribs.  We have quickly learned that the oven is our best friend when cooking ribs.  Each rack turns out to be so juicy and the meat is literally falling off the bone.  I'm still playing around with different sauces, but this batch turned out pretty good.  Grab lots of napkins!!  The potato skins were delicious...if you love cheese, be sure to try these!

Sweet and Spicy Baby Back Ribs

  • 3 1lb. racks pork ribs
  • Juice of 1 lemon
  • Salt and ground pepper
  • 1/2 cup dark lager beer
  • 4 Tbs. unsalted butter
  • 8 cloves garlic, thinly sliced
  • 2 Tbs. chipotle chile powder
  • 1 cup Thai sweet chile sauce
  • 2 Tbs. light brown sugar
  • 1/3 cup rice vinegar
  • 1 Tbs. red pepper flakes
-Preheat oven to 325 degrees.  Rub the ribs with lemon juice and evenly spread 1 tspn. salt and 1 tspn. pepper.  Place the ribs bone side down in a large roasting pan, then add the beer.  Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour to 1 hour and 30 minutes.

-Meanwhile, make the sauce.  Melt the butter in a sauce pan over medium high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes.  Add the chile powder and cook 1 minute.  Stir in the chile sauce, brown sugar, vinegar, red pepper flakes and 1 cup of water and bring to a boil.  Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes.  

-Remove the ribs from the oven; increase the temperature to 400 degrees.  Uncover the pan; carefully pour out the cooking liquid.  Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid.  Generously brush the ribs with the sauce.  Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes.  Transfer the ribs to a cutting board and slice.  Serve with the sauce.  Enjoy!


Cheesy Horseradish Potato Skins

  • 6 russet potatoes
  • 3 Tbs. unsalted butter, melted
  • salt & fresh pepper
  • 1 cup grated sharp cheddar cheese
  • 1 cup grated muenster cheese
  • 1/4 cup grated parmesan cheese
  • 4 Tbs. horseradish
  • 1/4 cup sour cream
  • 3 scallions, finely chopped
-Preheat the oven to 350 degrees.  Pierce the potatoes a few times with a fork.  Place directly on the center of the oven rack and bake until tender, about 1 hour.  Let cool slightly.  Increase the oven temperature to 450 degrees.  Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4 inch thick shell; reserve half of the flesh in a bowl.  Brush both sides of the potato skins with 2 Tbs. melted butter and season with salt and pepper.  Arrange skin side up on a baking sheet and bake until crisp, about 15 minutes.  

-Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2-3 Tbs. horseradish and the remaining 1 Tbs. of butter.  Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.  Mix the sour cream with the remaining 1 Tbs. horseradish.  Spoon on the potato skins and sprinkle with scallions.  Enjoy!

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