Recently, my children and I decided to work together on a Fourth of July dinner. The apartment complex I was living in didn’t allow grilling (shame); however, there is always an option. Slow Roasting is always the best second option when it comes to ribs for me, and the relatively low heat used didn’t heat the apartment up too much. All in all, this was an awesome meal… and now I am sharing the recipe with you! Enjoy!
Slow Roasted St. Louis Style Ribs
One 3 – 4 pound rack of St. Louis Style Ribs
Your favorite barbecue rub
Preheat the oven to 250˚.
Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
Place the ribs on a large rimmed baking sheet. Rub a generous amount of the barbecue rub on both sides of the rack.
With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
Turn the ribs over and roast for another hour.
Turn the ribs over so they are again bone-side down and roast for one more hour, basting with barbeque sauce (in this case Mango Jalapeno Barbecue Sauce), or until the ribs are fork-tender and practically falling off the bone. (Total roasting time will be 4 – 4½ hours.)
Mango- Jalapeno Barbecue Sauce
2 Tablespoons olive oil
1 onion, diced (about 1 cup)
1 Red pepper, diced (about 1 cup)
3 Cloves garlic coarsely chopped
1 tsp. Salt
Freshly ground black pepper
1/2 cup Red wine vinegar
3 Tbsp. Honey
2 Tbsp. Worcestershire sauce
2 Tbsp. Lime juice
1/4 cup Tomato sauce
2 Mangoes, diced (about 1 1/2 cups)
2 to 3 Jalapenos, minced
Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, mango, jalapenos, salt and pepper and cook for 3-4 minutes more. Stir in the vinegar, honey, Worcestershire sauce, lime juice and tomato sauce and simmer for 15 minutes. Transfer the mixture into a bender. Blend until smooth.
Monterey –Bacon Hasselbeck Potatoes
4 Large baking potatoes
1 Stick of butter
3 Tbsp. olive oil
Salt and pepper to taste
Sliced Monterey Jack cheese
Bacon Bits for topping
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Wash the potatoes well. Cut a thin side off each potato so that it makes it easier hold them straight on the table, and slice them. The slices should be about 3 to 4 mm in thickness; do not cut all the way through, only about 4/5 of the way.Slice the butter into thin slices and add the butter in between slices of potato. You can also add a bit more olive oil if you prefer. Bake for 45 minutes, then cover with aluminum foil and bake for an additional 15 to 30 minutes or until potatoes are cooked through. At this point, I carefully inserted small slices of cheese in the cuts and returned to the oven for 5-6 minutes to melt the cheese. Top with crispy bacon bits.
2 Cups fresh corn
½ Cup of green bell pepper, diced
½ Cup of red bell pepper, diced
½ Cup of water
1 Tbsp. of butter
½ tsp of cumin
½ tsp. of chili powder
Salt and pepper to taste.
Heat a pan to medium heat. Add butter and saute’ the red and green bell pepper until just soft, 1-2 minutes. Add corn to the pan and sauté for an additional 3-4 minutes. Add cumin, chili powder, and salt and pepper, and cook for an additional minute. Add the water and cover, simmering until corn is tender.