As I have told you before, supper is a big deal in the South most weeks. I decided to make ribs with some more of that Head Country rub that I told you about. You can find it here: http://www.headcountry.com/catalog/10 . A 6 oz. bottle of it is $3.50, so it is very cost effective.
Here is what you will do with the ribs starting early in the day: Peel that connective tissue off the back of the ribs:
Sprinkle rub liberally all over the ribs getting into all the nooks and crannies – I added chopped onion because I LOVE onions and put them on almost everything! Then put the ribs in a long dish and cover with foil. Put the dish in the fridge for at least 6 hours.
Take the dish out of the fridge and preheat the oven to 350 F. Put 1 Cup of water in the bottom of the dish and mix around the rub that has fallen into the bottom. You can also use a beer if you like. Put a wire rack in the dish and place the ribs on it like this:
Cover with foil and cook for 3 and ½ hours and don’t peek! Bring them out and let them rest for about 20 minutes while the risen rolls cook. While I was waiting, I snuck 2 ribs off the end and shot this picture – and then Mr. Picky-eater and I ate them up!
We put the sauce on the side at our house. You can also get the Bar-B-Q sauce at the same website above. It costs $3.70 per bottle. If you want to glaze the ribs, uncover them about 10 minutes before done, brush a thin layer over the ribs and turn to broil while watching closely so they do not burn.
But wait! That’s not all…..for the next 10 minutes; you can get 3 recipes in one post if you call this 800 number right now! Have your credit card ready. I have already posted the recipe for fried okra, Mr. Picky-eater’s favorite and you can find the recipe here:
Stewed Okra and Tomatoes:
First, make sure the okra is very small so it will be very tender:
Then slice off the very top stem:
Then put a the okra, a tiny bit of bacon grease (optional), salt and pepper to taste, and water not to cover but to bring vegetables off the bottom of the pot. Place on stove about an hour before dinner rather low.
45 minutes in to cooking the okra, peel and roughly chop a fresh tomato like this:
Add the tomato to okra and let cook for 10 minutes. It will look like this:
Drain the stewed vegetables getting all the mucilage off.
And serve with your meal. Yum, yum!!! This was our dessert:
Homemade Ice Cream! The recipe can be found in this post: http://kellisretrokitchenarts.wordpress.com/2012/07/22/homemade-ice-cream-and-a-review/
Here is a youtube video of Head Country – no, I do not get any compensation for mentioning – gushing over – Head Country products and I do not know anyone who works there or owns it. Now, let me say I’m not OPPOSED to receiving compensation for tooting HC’s horn! Hope y’all enjoyed today’s post!
The ribs sound wonderful – I’m not a big fan of okra.
Can ya tell I love it and hate that the season is so short?!?! 🙂
Those ribs look finger-licking good!
The Domestic Rebel
LOVE ribs. So does my dad, who I wouldn’t be surprised if he shoved his head in the grill just to prematurely taste them as they’re cooking. But honestly, I love cooking mine this way, too! They get so tender when they’re baked. And I need to try okra ASAP!!
There isn’t anything about this meal I object to, I could eat all of it at this moment, and its breakfast time right now. By the way, I re-read your blog title over and over because I love it so much =] Have a lovely day =]
Thank you very much! It took us two nights but we ate every single bite!
Choc Chip Uru
I’m loving the okra my friend, I have never seen it cooked like that! 😀
And topping it off with ice cream? Homemade? Mmmmm…
Choc Chip Uru
ohhh my, those ribs look amazing!