Who Is Anastasia?
- New Castle, Indiana Zone 5, United States
- When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...
July 22, 2009
I am told that today is the coldest day on record in Indiana for this date; the high MAY reach 70, and it's been raining since 4 a.m. Cold, damp, nasty, it feels like mid-September ... or worse, October.
But, it's only July, and I want some ribs! After all, it is barbecue season isn't it? I don't have the luxury of a covered patio (my little peach tree is not quite big enough to give shelter and shade yet), so grilling out in the rain just isn't practical. What do you think about some stay-inside-ribs; done in the oven? Yeaaaahhhh!
Well, here's an oldie, but definitely goody ... remember The Joy of Cooking? This recipe was adapted from that good old book. I found it on RecipeZaar, and of course, I re-adapted it to my taste. This is what we call, "Bonin'" ...
OVEN BAKED BBQ RIBS
4 lbs country-style pork ribs
1 1/2 cups favorite barbecue sauce
1/4 cup orange juice
1/4 cup pomegranate juice
1 vidalia onion, sliced
2 cloves garlic, chopped (NOT minced, so don't go mincin' any)
1 tsp habanero sauce
1/4 cup bourbon
Preheat oven to 300 degrees.
Arrange ribs in 9x13 baking dish and top with sliced onions.
Whisk together BBQ sauce, habanero sauce, and pomegranate and orange juices, bourbon and garlic, and pour sauce over ribs and onions.
Cover dish tightly with heavy duty aluminum foil and bake for three hours.
uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
Remove ribs to a warm platter, cover and let stand for 15 minutes.
Spoon fat off the sauce and serve with the ribs.