We had a couple of friends over for dinner yesterday. Jim is just getting over a bad cold which typically means he’ll be ravenous after a week of soup and spaghetti. So I decided on something hearty: Carolina style country pork ribs, Smashed Baby Red Potatoes with Chile Oil and Dry Jack Cheese, and a simple Caesar salad. I also tried a new dip, but it was a bust. Two out of three ain’t bad.
The ribs were very tasty. We’re trying to figure out why they came out a teeny bit dry. I tested them after two hours, before I added the sauce and they were juicy. At that point you pour off the fat and add the sauce. I don’t know if I should just cut a half hour off the cooking time, or leave some fat on to keep them juicy. Will have to experiment. This was my first time making a Carolina style sauce, which is Jim’s new favorite kind, and it was easy and good.
My darling sister-in-law had given me some red chile oil from an olive farm near her in Arizona. I used it in this recipe instead of dealing with dried chiles and it turned out tasty and is much simpler to make. Yum.
This post was written by
Nadya – who has written 117 posts on UniBrain Trust.
Nadya is the resident food giver and trip planner. She likes to make things, and occasionally finishes them. Look! Shiny thing! You can often find her fixing JIm's spelling errors.