Wednesday, April 29, 2009

Politically Incorrect Recipes: Ribs and Beans

I've vowed to make something different for dinner around here, trying new recipes and pulling out the old ones from my recipe box. My poor family is getting tired of pot roast and baked chicken.

Planning dinner should be stress free. Goodness knows I've got enough to worry about with the swine flu.

Now the government says that I'm not supposed to call it the swine flu because people are afraid to eat pork. Those poor pig farmers are feeling the pain of the swine phobia even though the professionals tell us we can't get the swine flu from consuming pork.

So we are supposed to refer to the Swine Flu as the Mexican Flu which means now I'm just afraid to eat tacos.

Don't start emailing me, Sensitive Reader. That last phrase is known as sarcasm and, unlike pork, it is served up quite regularly here at This Ain't New York.

Here are a few recipes I made last week that were delish. Depending on the relationship you have with your butcher, they are Virus Free.

Jalapeno Ribs with Baked Beans
AKA "Support The Frightened Pig Farmer While Contributing to Global Warming Dinner"

Sweet Jalapeno Ribs (Crock pot Recipe)

3 pounds country-style pork ribs, trimmed
1 medium onion, chopped
salt, pepper, garlic powder (or your favorite seasonings)
1 (10 oz) jar red pepper jelly
1 cup A-1 steak sauce

Sprinkle ribs with equal amounts of salt, pepper and garlic powder. Rub in seasonings all over ribs. Place ribs under broiler 18-20 minutes with oven door partially open. Turn once. (Watch them carefully so they do not burn.)

Meanwhile,combine jelly and A-1 on med heat in a saucepan. Stir until just blended and jelly is melted.

Place browned ribs and onion in crock pot. Pour jelly/A-1 sauce over ribs. Cook on high for 5-6 hours or on low for 9-10 hours, or until ribs are fork tender.

Once ribs are done, begin cooking beans.

Baked Beans

2 (16 oz) cans pinto beans, drained
4 slices bacon, cut up in bite size pieces
1 small onion, chopped
3/4 cup packed light brown sugar
1/4 cup ketchup
1 Tbs. mustard
1/4 cup Worcestershire sauce
rib meat

Cook bacon and onions together until onions are soft. (It is easier if you cut up the bacon before cooking.) Pour off excess grease. Mix in remaining ingredients, along with 1/4 cup of cooked, shredded rib meat. Bake at 350 for 30-40 minutes, or until bubbly.

Serve with ribs and a huge piece of cornbread.


1 comment:

Susanne said...

Okay, I'm deleting my email to you. I'm glad you clarified because I totally thought your were serious. ;v)