I have a condiment problem. My bottled-sauce inventory is very much like the world’s oceans — rising and falling throughout the year, but usually in relative state of balance — not too many, not too few, but just enough.
Except for the past couple of months. It’s well beyond out of control. They’re packed in the cupboard above the stove, in the door of the fridge, and I’ve had to move a small selection to the pantry cupboard, because I’m out of room. The number of bottles shows no sign of decreasing without a concerted effort.
Which is what I’m here to declare: I will not buy another bottle of anything (even if it’s organic maple syrup, preferably No. 2 Grade, which I tend to buy in bulk when I find it on sale), until I’m left with the dregs of just enough.I’ve got at least 3 different bottles of Buffalo Wing Sauce. A no-name bottle, the origin of which is a great puzzle to me, along with 2 bottles of Frank’s.
Recent dreams of ribs led to this easy oven recipe — after all, not everyone has a smoker (or even a barbecue) — my goal was racks of tender, tasty ribs that even the most urban-of-urban apartment dwellers could cook up in their kitchen. In the middle of winter if they want to. (gasp!)
These fit the bill nicely. The limes do a lot to tenderize the rib meat, but still, two to two and a half hours is a long time for some; if you want dinner a little faster, choose baby back ribs instead of side ribs. Baby backs should be ready in about 90 minutes.
I made a warm spinach salad and dressed it with blue cheese (recipe below) to complete the Buffalo-style theme. The pairing was perfect, and made for a flavour-rich, low-carb meal that has just become a new house favourite.
Good thing. There’s a lot of sauce to get through.
(Click on the recipe title below for a printable version of the recipe.)
: Buffalo-Style Pork Ribs
: Like wings? You’ll love these! Serve with a Warm Spinach Salad with Blue Cheese for the full (low-carb) meal deal.
- Pork Ribs – 2 racks
- Brown Sugar – 3 Tble
- Kosher Salt – 1 tsp
- Coarse Ground Pepper – 1 tsp
- Lime, sliced – 1
- Buffalo Wing Sauce – ¼ Cup
- Butter, melted – 1 Tble
- Preheat the oven to 300° F.
- Remove the membrane from the back of each rack of ribs by inserting the back of a spoon underneath the membrane at one end. Grasp the membrane with a paper towel and peel back to remove.
- Mix together the sugar, salt and pepper. Rub the mixture into the racks on both sides.
- Stack the racks on a double layer of aluminum foil, and divide the lime slices on the top, bottom and in between. Crimp the foil tightly and set on a baking sheet.
- Cook the ribs for 2-2.5 hours, until tender, and ALMOST falling off the bone.
- Set the oven to Broil.
- Stir together the buffalo sauce and melted butter in a small bowl. Cut the ribs into smaller portions and brush with the sauce. Broil for about 5 minutes, until just starting to brown. Remove from the oven, brush with more sauce, and serve.
- I served ours with a Warm Spinach Salad with Blue Cheese (recipe below).
Notes:
- I used pork side ribs. Baby back ribs cook much more quickly. Watch them carefully.
Preparation time: 10 minute(s)
Cooking time: 2 hour(s)
Diet tags: Reduced carbohydrate, High protein, Gluten free
Number of servings (yield): 3
One condiment I rarely buy is salad dressing. Homemade is too easy. I use a small jar and lid (from capers or English mustard, for example) to quickly shake up a fresh dressing without using a mess of dishes.
You’ll find my recipe for a cold Creamy Blue Cheese Dressing here.
(Click on the recipe title below for a printable version of the recipe.)
: Warm Spinach Salad with Blue Cheese
: A deliciously rich and flavourful salad with a warm blue cheese dressing.
- Spinach, washed and dry – 1 bunch
- Olive Oil – 2 Tble
- Red onion, julienned – ½ smal
- Garlic, minced – 2 cloves
- White Balsamic Vinegar – 2 Tble
- Whipping Cream – ¼ Cup
- Blue Cheese, crumbled – 3 oz.
- Walnuts/Pecans, lightly toasted – ½ Cup
- s+p
- Arrange the spinach in a large bowl.
- Heat the olive oil in a small pan over med. heat. Saute the onions until soft, add the garlic and cook until fragrant, about 30 sec. more. Add the vinegar and cream to the pan, and bring to a boil. Remove from the heat, add the most of the cheese (save some for garnish) and nuts, stir and season to taste.
- Pour the warm dressing over the spinach, toss and serve.
- We had ours with Buffalo-Style Pork Ribs (recipe above) for a low-carb feast.
Notes:
- Regular (dark) balsamic vinegar makes the dressing darker, but otherwise makes a perfect substitution for the white.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Diet tags: Reduced carbohydrate, Gluten free
Number of servings (yield): 3
Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.
I made ribs last week , but the sauce I used was your Rhubarb BBQ sauce hotted up with some Sambal. They were very tasty, and I thought you might enjoy knowing that sauce is our favourite.
comments like that make my day. Thanks, Andrea!
Ever since the demise of foodbuzz, I am having trouble keeping up with my old favourite blogs. So I popped in to say hi and you wow me with this recipe. I love pork ribs and I love blue cheese. Wonderful!
Carolyn…great minds think alike! I popped in to visit you today too — LOL!
Hubby comments on the number of condiments in our fridge from time to time, especially because it’s heavy on the Asian side. I love the idea of these, especially on rainy days when the last thing I want to do is check on the grill.