Carolina Ribs and Chile Smashed Potatoes: Two Keepers
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.
