Recipe: Pork Spareribs with Zesty Home Fries and Corn-on-the-Cob

Enjoy a hearty backyard buffet in any season with this oven-barbecued meal.  Sure, it takes a while to prepare the ribs, but you’ll learn an award winning method which you’re sure to adopt.  And remember my number one rule of eating barbecue food: “If you don’t get the sauce all-up into your eyebrows, there may not be enough sauce, or you may not be eating it right!”

Ingredients

Pork Spareribs

• 2lb pork spareribs
• 3c water
• 2T mesquite grill seasoning (or your favorite rub)
• 1c barbecue sauce (low sugar, low carb)

Other sides

• 4 ears corn on the cob (5-1/2″-6-1/2″)
• 1 large Red Potato, Frenched cut or sliced into small wedges
• 1T chili powder
• 1T olive oil
• 2T butter
• Salt and pepper, to taste
• 8T barbecue sauce, for serving
• 16 Joseph’s Sugar-Free Bite Size Pecan Walnut Brownies

Method:

• For fall-off-the-bone ribs:
  1. Rub ribs with seasoning
  2. Place in a shallow roaster
  3. Add 2c water in the bottom of the pan
  4. Cover with aluminum foil
  5. Put into a 300 degree oven for 2 hours
  6. Remove the pan from the oven, carefully put ribs on a plate and set aside, pour all of the juices out of the pan, and then line the bottom of the pan with the foil that was used to cover the ribs
  7. Return the ribs to the foil lined pan and baste one side with half of the barbecue sauce
  8. Place into the oven under the broiler for 4 mins
  9. Remove and turn ribs, then baste with remaining sauce and broil again for 4 mins.
  Alternatively, steps 6-9 can be done on a barbecue grill over medium heat.
• For the corn: boil or steam, then butter.
• For the potatoes:
  1. Combine the chili powder and oil in an medium sized bowl.  Add 1tsp salt and pepper (or to taste).
  2. Add the cut potatoes to the mixture in the bowl and stir to coat evenly.
  3. Place on a foil-lined baking sheet and place into a 350 degree oven for 25 mins, turning once.
  Tip: if you only have one oven (like I do) put the potatoes on the lowest rack in the oven during the last 20 minutes the ribs are cooking. Keep the potatoes in the oven to finish cooking during the boiling phase for the ribs.
  
  
  Remider: While broiling, always keep the oven door partly open.

  Broiling keeps the upper element “on” in an electric oven. If you keep the door closed then the temperature keeps rising.  If hat happens, the intense temperature may cause your food to smoke (where there’s smoke, there’s fire!).  There is a fail-safe “off” that will turn the element off at a certain temperature. By keeping the door open the internal oven temperature never hits the max temp and the element stays on for the entire cooking process.

• Eat up!
• Have some brownies!!

Makes 4 servings… but double or triple the recipe and invite your friends over to enjoy a healthy barbecue!  :-)
C/S: 2/3 (what’s this?)