Rockin' Ribs

I've told you all before that I was intimidated by ribs for many years.  I finally broke down and tried them when an issue of Bon Appetit's cover beckoned me.  That recipe was ridiculously easy and delicious and not nearly as time consuming as people tell you. I've made it numerous times now, but I'm still a rib-cookin'-newbie.  I am constantly perusing other recipes for different flavors and techniques to try.  Recently, I found baby backs on sale and grabbed a rack.  What to do, what to do?

I went to my new favorite website (and cookbook publisher), www.AllRecipes.com for some guidance.  Neil was working late that day, which means he probably skipped lunch, and would arrive here starving.  This recipe caught my eye because of the flavors, the time involved and the good ratings.  Decision made.

Look at these babies!

I know, right?

Collards, field peas and BBQ...they eat this way up North, right?

My Southern Belle...in her motorcycle jersey.

I served the ribs with collard greens and field peas.  I really think I surprised Neil with this kind of down home meal on a weeknight.  The little gourmand also loved it.  Happiness all around!  If you're like me, wrestling with the intimidation of cooking ribs, and cooking them well, try this recipe.  It worked just as it promised and the result was tender and delicious.  

Far East meets Down South

Here in good ol' S.C., we all rang in the New Year in our traditional way.  Food, drinking, and food.  The food is integral and is pretty much the same for us all. Superstition and tradition dictates it.  Every January 1st, all us South Carolinians (and other Southerners too) cook up some kind of pork (for good luck and wealth), collard greens (for cash), black eyed peas (for coins) and cornbread because, well you know, we like it with just about everything.

So, I chose to do BBQ in the crockpot and cooked my peas and collards low and slow for most of the afternoon.  Mom and Dad came over and we all feasted.  It was pretty awesome, if I do say so myself!  And today, we are fortunate to have lots of tasty leftovers to not only reheat and enjoy again, but to experiment with and reinvent!

Neil and I got the idea in our heads to go the route of the eggroll.  And, I'm so glad this thought crossed our minds.  

First, I made one with just collard greens inside.  Super.  Then, I added a little cream cheese to make the filling just a little more silky.  Good idea.  Next, we added black eyed peas to the mix.  Still going strong.  And lastly, I put some of the BBQ inside with the others.  Neil ate three of these.  And gave me a thumbs up. And, the little one ate one as well and proclaimed that it was "fantastic!  Keep up the good work, Mommy!" as she slapped me on the fanny.

I'm so glad we tried this.  It really worked! It sounds a little far out, but trust me, it works well.  Tomorrow, I'm using some more of the black eyeds for some pea cakes.  Maybe with a big ol' salad.  Or maybe with more BBQ...it was awfully good too!

Pin It