I'm Anna Mooney. This is no longer just a food blog. I am a home cook, a mother, a blogger, and a crafter. I wear many hats. And socks.
Baked Baby Back Ribs with Lemon Rub and a Cranberry Sauce
Since it’s just the two of us, I made 1 full rack. We had leftovers.
1 Lemon (Juice and zest the lemon)
3 Cloves of Garlic (smashed)
1 T Fresh Thyme
1 tsp Rosemary
1 tsp Mustard
1 T Brown Sugar
2 T Olive OIl
Salt and Pepper
Rack of Ribs
Prepare the ribs by removing the white membrane on the underside of the ribs that covers the bones. Combine the first 8 ingredients in a food processor and smear the paste all over the ribs. Seal in plastic and refrigerate for a few hours. I always let mine sit for a couple of days. Wrap them in aluminum foil. Preheat the oven at 250F and cook for about 2 hours. After the first hour, you can turn the ribs. Open up the aluminum foil. Turn up the heat to 350F and finish them for about 20 minutes. I always suggest using a thermometer, but try to use it only when necessary because a lot of moisture drains out each time. www.amazingribs.com has some pretty useful tips and tricks. I would suggest reading up.
I made traditional holiday cranberry sauce since we had an extra bag of cranberries laying around from Thanksgiving. Recipe:
Cranberry Sauce
1/2 Bag of Cranberries
1/2 C Sugar
1/2 C Orange Juice
Cook them in a sauce pan for about 10 minutes or until they start to pop. Let the sauce cool for a bit so that it congeals nicely.
On the side, we served roasted potatoes with Sriracha.
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