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Country Style Ribs with Barbeque Sauce

Photo by rakratchada torsap http://www.freedigitalphotos.net/images/view_photog.php?photogid=3578
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When my workload is heavy, I want a dinner that is easy and trouble free. This menu fills that criteria, but it tastes like I’ve slaved over the stove for hours.

female chef

Country Style Ribs with Barbeque Sauce

Boiled Potatoes

Tossed Salad

Dry White Wine – Pinot Grigio or Chardonnay


Country Style Ribs with Barbeque Sauce

Photo by rakratchada torsap http://www.freedigitalphotos.net/images/view_photog.php?photogid=3578
Photo by rakratchada torsap 
  • Country style pork ribs, preferably on the bone, 2 per person
  • Chicken stock
  • Barbeque sauce, your favorite brand

Preheat oven to 325°F

Place ribs in an ovenproof dish in a single layer bone side down. Pour in about a half inch of stock or slightly more. Cover tight with aluminum foil. Bake 45 minutes to 1 hour. The time depends on the thickness of the meat. Last 15 minutes, uncover the ribs and slather on the barbeque sauce. Continue to bake.

Do a visual check for doneness. You should not see any pink color close to the bone. REMEMBER – meat continues to cook for a short time after it is removed from the oven.

Serve with your favorite barbeque sauce.


Boiled Potatoes

8-12-16-Boiled-Potatoes

  • Red potatoes peeled and quartered 1 per person
  • Chicken stock
  • 1 bay leaf
  • Freshly ground pepper to taste
  • Butter to taste
  • Chopped parsley or dill for garnish

Add potatoes to a saucepan that holds them comfortable. Pour in stock halfway up the potatoes. Top off with water, covering potatoes by an inch or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook for 15-20 minutes, then test for doneness. A fork will insert easily.

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to damage potato shapes.

Lay potatoes in serving bowl and sprinkle with parsley or dill.


Tossed Salad

4-8-Tossed-Salad-w-Black-Olives_1

  • Lettuce from 2 different types torn into bite size pieces, green leaf and head are excellent
  • Tomatoes sliced
  • Cucumber peeled and sliced thick
  • Green Onions, sliced, be sure to include some of the green
  • Mushrooms sliced
  • Anything and everything else in the fridge that appeals to you.

Combine all the dry ingredients into a large bowl. Cover with a damp paper towel and store in the fridge until ready to serve.

Your favorite bottled dressing or oil and vinegar work great with this hearty meal. Pour on a small amount of dressing and toss. Or, set a variety of bottled dressings on the table for everyone to help themselves.

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