Sunday Night Dinner- Ribs, Coleslaw, and Garlic Bread


Hello Springdell Family!  The Bucks were pretty productive this weekend, which felt good.  It was strange getting the boys skis and boots out of the attic in preparation for the start of ski lessons in January.  Looking outside on these warm days isn’t feeling much like skiing.  Never fear those of you who ski, I’m sure Mother Nature will dump snow upon us in 2016.  Until then, we will enjoy this weather and the short work week we have upon us.  Christmas week here we come!  Here’s a picture of some gingerbread cookies I made for a Whisk order, they should get you into the holiday spirit.

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Tonight I used some ribs for the grown ups from my meat share.

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Rinse them and pat them dry.

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The key to these ribs is the rub.  It’s full of wonderful flavors and pretty too.

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The spice rub includes 1 teaspoon of salt, paprika, Chinese 5 spice, and chili powder.  2 teaspoons of onion powder and oregano.  Don’t forget to mix in 2 Tablespoons of brown sugar for a bit of added sweetness.

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Rub the ribs with olive oil and then rub in the spice blend to completely cover the ribs.

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Let them sit in the fridge for an hour or so, letting the flavor penetrate the meat.

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While that’s going you can start the garlic bread.  Take a full head of roasted garlic and 1 stick of softened butter.  Squeeze the roasted garlic out and discard the papery outside.  Using a fork squish them together into a smooth garlic butter.

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Slice a loaf of bread and spread the garlic butter onto one side. (This garlic butter covers two loaves of garlic bread). Place as much shredded cheese on top as you desire…..um, it was quite a bit on ours.  Wrap the loaf tightly in foil.

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After an hour of rib resting. Preheat your oven to a low 200 degrees.  Place another piece of foil on the rib and seal the foil to form a pouch.  On a rimmed sheet pan in the ribs go for 3 1/2 hours (maybe use this time at home to wrap presents?  That’s what I did).  During the last 40 minutes you can add the garlic bread so it’s ready at the same time.

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The last step for your ribs is to slather them in some BBQ sauce when they emerge from the oven.  It’s tricky getting these ribs to a plate because they come out practically falling from the bone.

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Finish off your plate with some red cabbage and toasted almond slaw and you have a balanced, mouth watering dinner!  Happy Sunday all, enjoy!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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