|Barbeque ribs made in my kitchen oven on a cold, cold day made it seem like…well, somewhat nearer to summer, let’s say!
In the middle of of the winter, I become entranced with the idea of summer food. I crave hamburgers on the grill eaten outside at the picnic table. I adore the idea of Sangria and a big crab salad. (I have the opposite reaction when in mid-July I crave beef stew. Every year.)
Maybe it’s just vacation that draws me.
But I really think it’s the food.
So I make a summer meal the best way I can. I throw a checked tablecloth on the dining room table, put the beer mugs in the freezer, and make something we typically only eat in the summertime. Like ribs. Just in time for Super Bowl or any other cold February day. Brrr.
Here’s how… in (mostly) chronological order with photos:
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Cook’s note: These ribs cook for three hours. You’ll make the broccoli-potato salad during the last forty minutes (or earlier, if you’d like).
slow oven barbeque ribs and spicy broccoli-potato salad
makes 1 rack of ribs and plenty of potato salad for 4-6
Disclaimer! These “recipe” ingredients (with the exception of the bbq sauce and the mustard vinaigrette) and the methods are pretty loose; I did not document my process as I often do. Use your best cooking sense and make this meal your own. For instance, I do not measure rub ingredients; I mix a rub and smell it to see if it’s about how I’d like it. (Click on “favorite rub” to find a rub you’d enjoy.) And I don’t put brown sugar in my rubs, which most people do. My brown sugar is in my sauce. Do make your own barbeque sauce…link provided below. Or take a basic recipe from somewhere and make it your own. Don’t buy sauce; it’s a ripoff. You’ll love having it in the refrigerator for burgers or chicken. Have fun!
Preheat oven to 300 degrees Dry ribs with a paper towel and rub both sides well with your favorite rub.
- I like approximately 2 teaspoons each kosher salt, fresh ground black pepper, rosemary, and dehydrated onion and garlic. I then add 1/4 teaspoon each ground cayenne and cinnamon. Mix this all together in a small bowl before rubbing on ribs. (Enough for one rack of ribs–or make more to your taste.) Some cooks apply this rub the night before, storing rubbed ribs in the refrigerator. I do it right before I cook them.
Place rubbed ribs on a foil-lined sheet pan and let roast 2 1/2 hours, turning over once midway through cooking time. In the meantime, make your own barbeque sauce. (Scroll down for my “recipe.”)
About 40 minutes (or more), before the ribs are done, start the potato salad: Place 10-12 red potatoes in a heavy Dutch Oven with 2 tablespoons olive oil and 1/2 teaspoon kosher salt along with 1/4 teaspoon black pepper. Heat pan over medium-high flame and cover tightly. Reduce heat to medium low. Let cook twenty minutes or so, turning down heat if potatoes are browning too quickly or turning up if they’re not cooking. (If you’d like a boiled egg in your potato salad, now’s the time to make one. Without the egg, the broccoli-potato salad is a hearty vegan dish.)
Cut two larges heads of broccoli into florets and chop 2 tablespoons red onion (finely) and 1/4 cup each fresh parsley, red or yellow bell peppers, carrots, and celery. Set aside all the vegetables except broccoli.
Add broccoli to pot and cover for another ten minutes or so or until both potatoes and broccoli are tender. They may get crispy or browned–no matter.
In the meantime, check the oven:
After about 2 1/2 hours: Remove ribs from oven and brush thickly with barbeque sauce. Return to oven. Repeat every ten minutes 2-3 x until ribs are tender and browned (or until they’re cooked to your liking.)
Back to the potatoes and broccoli:
When broccoli and potatoes are tender, remove from pot, chop into 1-2-inches pieces and place potatoes in a large bowl. Season lightly with salt and pepper, a pinch of crushed red pepper, and drizzle well with Mustard-Tarragon Dressing while hot (see below for dressing recipe.) Stir well. Add the broccoli along with reserved chopped fresh vegetables and a chopped boiled egg, if using. (Skip egg for a vegan version.) Stir well, taste and adjust seasonings, adding more dressing as needed. Serve warm or at room temperature with extra dressing at table. (You can choose to add the broccoli along with the potatoes if you like; it’s simpler. I like the vinaigrette to hit the hot potatoes.)
When both potato salad and ribs are done, cut ribs into two-rib portions and serve with warm or room-temperature broccoli-potato salad. Enjoy!
Wine, if you’re not drinking beer for the game: Any California zinfandel.
2 cups each ketchup and chili sauce
1/4 cup each lemon juice and red wine vinegar
1/2 cup water
2 tablespoons each yellow mustard, Worcestershire, A-1 Sauce
1 tablespoon Soy Sauce
2 cloves of garlic, finely minced
1/4 teaspoon fresh ground black pepper
4-5 Big swigs of Tabasco or other hot sauce
1/2 cup brown sugar
3 tablespoons celery seed
Whisk together in a medium pot and bring to a boil over medium flame. Taste and adjust seasonings. Lower heat to simmer and let cook 30 minutes. Store leftovers in a tightly sealed jar for up to two weeks in the refrigerator.
1 clove of garlic, crushed and minced or grated
1 1/2 tablespoons Dijon-style mustard
3T white wine vinegar (I like Chardonnay, but any will do.)
9T extra-virgin olive oil (the best you have for this salad)
1/2 t kosher salt and 1/4 t fresh ground pepper
2 drops hot sauce, such as Tabasco or more to taste
1T chopped fresh tarragon or 1 t dried
In a large bowl, whisk together the garlic, mustard and vinegar. Slowly add olive oil, whisking all the time or after every addition. Season with salt, pepper, hot sauce and tarragon. Whisk until well-emulsified. Taste and adjust seasonings if necessary. Store leftovers in a covered jar so you can shake the dressing right before each use.
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Sing a new song,