Starting our Holiday Series late this year as we had tons of stuff to do these days, plus we found out that we do not have five more weeks until the little bundle of joy joins us, but only about three so we had lots to do and lots to panic about. That said, we did do a lot of stuff for the blog as well, a Christmas feast included that will take you two days to make. I think this is actually the most elaborate thing we ever did in the kitchen and this all happened because of D. Because he just loves ribs!!!
To keep with the Romanian Christmas tradition, this time he chose pork ribs and we decided to make them in the oven with a wedge-potatoes side – that happened because I still crave potatoes like crazy! As well as craving chocolate, sweet bread and other fattening stuff, except for meat.That said, I do admit that those ribs were amazing eating them felt like heaven in my mouth. They were just the right amount of cooked, seasoned, moist and they simply fell off the bone. I am telling you D outdid himself with these ribs! Thus I am absolutely recommending his recipe! So this post will go two ways: the ribs and the side with a simple mayo dip.
Part 1: The Ribs!
What we used:
- 4 racks of pork ribs
- 1 bottle of Jack Daniels Barbecue Hot Chilli Sauce
- 4 tbsp honey
- 1 tsp ground pepper
- 1/2 tsp hot chilly powder
- 1 tsp ground cinnamon (you can skip the cinnamon if you do not like it)
- 10 g fresh basil
- 20 g fresh chives
- 20 g fresh rosemary
What we did:
- We took a large amount of photos – as you can see this has to be the most photo-infused recipe post.
- In a large bowl, mix the barbecue sauce, the chopped herbs, the honey and the spices.
- Take each rack of ribs and generously cover them in the mixture.
- Cover them with transparent foil and place them in the fridge overnight.
- The next day, carefully line a tray with aluminium foil, place the ribs on it covering them with the barbecue mixture.
- Pre-heat the oven at 160 degrees C.
- Grind some Barbecue spices all over the ribs, cover the tray with foil and into the oven they go for about 3 hours making sure you flip them mid-way.
- At the end of those 3 hours, take the covering aluminium foil off and leave them in the oven for another 30 minutes.
- That’s it! Despite this one taking 24 hours to perfect, it is very easy to make.
Part 2: The baked potatoes and the dip!
What we used:
- 1 kg small potatoes
- 10 g fresh basil leaves
- 10 g fresh rosemary
- 10 g fresh chives
- 30 g butter
- 3 white onions
- 1 small pot of Hellman’s mayonnaise (we usually prefer fresh home made mayo but being pregnant, I am not allowed to eat anything unpasteurised)
- 2 garlic heads
- 1 tsp barbecue seasoning
What we did:
- Again, we took lots of photos – did I mention how much I love food photography?
- We roughly cut the potatoes into wedges (no, we did not remove the skin) and we cut the onions into rings.
- Chop the greens, mix them together but keep about half of the chopped chives for the dip.
- Heat the butter until it is liquified and smash the garlic.
- Mix the butter with the greens, the seasoning and half of the garlic – this will be your potatoes seasoning.
- In an oven-safe ceramic bowl carefully place the potatoes and paint them with the butter-herb mixture, add a layer of onion rings and then repeat with a layer of potatoes and butter mixture and off into the oven they go at 160 degrees C (yes, you can add them in the oven with the ribs) for about one hour.
- For the dip you will need the mayo, the remaining garlic and the remaining chives and all you have to do is mix them together to end up with a perfectly balanced garlic dip.
That is about it! You will end up with an amazing dish for the holidays that is both filling and delicious. And it was all D‘s idea! Since this is a festive time, I will not, under any circumstance think about how healthy/unhealthy this dish is and thus I will not post any nutritional info as I feel this is a time to celebrate life and not count calories and fats.
Stay close by as the next post will be the first one from the Christmas Tree Series that we plan to do every year and we will reveal the theme we chose this year! Until then, just enjoy a full plate of ribs with your family!